Catálogo de publicaciones - revistas
Trends in Food Science and Technology
Resumen/Descripción – provisto por la editorial en inglés
Trends in Food Science & Technology is the only truly international peer-reviewed journal publishing critical reviews and viewpoints of current technology, food science and human nutrition. Its role is to fill the gap between the specialized primary journals and general trade magazines by focusing on the most promising new research developments and their current and potential food industry applications in a readable, scientifically rigorous way.Topics include new or novel raw materials including bioactive compounds, ingredients and technologies; molecular, micro- and macro-structure; new developments in food engineering; rapid techniques for online control; novel processing and packaging technologies; advanced biotechnological and nanoscience developments and applications in food research; quality assurance methods and application of -omics techniques; risk assessment of both biological and non-biological hazards in food; food allergies and intolerances; food function and relationships between diet and disease; and consumer attitudes to food and risk assessment.
Issues include a selection of Reviews, Viewpoints, Conference Reports and Book Reviews, plus a calendar of upcoming conferences, courses and exhibitions. It does not publish research papers.
Palabras clave – provistas por la editorial
No disponibles.
Disponibilidad
| Institución detectada | Período | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No detectada | desde jul. 1990 / hasta dic. 2023 | ScienceDirect |
Información
Tipo de recurso:
revistas
ISSN impreso
0924-2244
ISSN electrónico
1879-3053
Editor responsable
Elsevier
País de edición
Países Bajos
Fecha de publicación
1990-
Cobertura temática
Tabla de contenidos
Recent advances in d -allulose: Physiological functionalities, applications, and biological production
Wenli Zhang; Shuhuai Yu; Tao Zhang; Bo Jiang; Wanmeng Mu
Palabras clave: Food Science; Biotechnology.
Pp. 127-137
Particle formation and gelation of soymilk: Effect of heat
Xingyun Peng; Chengang Ren; Shuntang Guo
Palabras clave: Food Science; Biotechnology.
Pp. 138-147
Macadamia oil extraction methods and uses for the defatted meal byproduct
Sandra L.B. Navarro; Christianne E.C. Rodrigues
Palabras clave: Food Science; Biotechnology.
Pp. 148-154
Nanomaterials for products and application in agriculture, feed and food
Ruud J.B. Peters; Hans Bouwmeester; Stefania Gottardo; Valeria Amenta; Maria Arena; Puck Brandhoff; Hans J.P. Marvin; Agnieszka Mech; Filipa Botelho Moniz; Laia Quiros Pesudo; Hubert Rauscher; Reinhilde Schoonjans; Anna K. Undas; Maria Vittoria Vettori; Stefan Weigel; Karin Aschberger
Palabras clave: Food Science; Biotechnology.
Pp. 155-164
The triple defensive barrier of phenolic compounds against the lipid oxidation-induced damage in food products
Rosario Zamora; Francisco J. Hidalgo
Palabras clave: Food Science; Biotechnology.
Pp. 165-174
Novel approaches in improving the quality and safety aspects of processed meat products through high pressure processing technology - A review
Desugari Hygreeva; M.C. Pandey
Palabras clave: Food Science; Biotechnology.
Pp. 175-185
Biological effects induced by estrogenic activity of lignans
Ryoiti Kiyama
Palabras clave: Food Science; Biotechnology.
Pp. 186-196
Development of novel functional ingredients: Need for testing systems and solutions with Caenorhabditis elegans
Daniel R. Calvo; Patricia Martorell; Salvador Genovés; Luis Gosálbez
Palabras clave: Food Science; Biotechnology.
Pp. 197-203
You are what your parents ate: A Darwinian perspective on the inheritance of food effects
Zhengrong Wang; Qinglian Wang; Yongsheng Liu
Palabras clave: Food Science; Biotechnology.
Pp. 204-207
The effect of strategic partnership on innovation: An empirical analysis
Rosa Caiazza; John Stanton
Palabras clave: Food Science; Biotechnology.
Pp. 208-212