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
Sweet cherry: Composition, postharvest preservation, processing and trends for its future use
Suwimol Chockchaisawasdee; John B. Golding; Quan V. Vuong; Konstantinos Papoutsis
; Costas E. Stathopoulos
Palabras clave: Food Science; Biotechnology.
Pp. 72-83
Opinion on the use of ohmic heating for the treatment of foods
Henry Jaeger; Angelika Roth; Stefan Toepfl; Thomas Holzhauser; Karl-Heinz Engel; Dietrich Knorr; Rudi F. Vogel; Niels Bandick; Sabine Kulling; Volker Heinz; Pablo Steinberg
Palabras clave: Food Science; Biotechnology.
Pp. 84-97
Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules
Ophelie Torres; Brent Murray; Anwesha Sarkar
Palabras clave: Food Science; Biotechnology.
Pp. 98-108
Mango seed: Functional and nutritional properties
Cristian Torres-León; Romeo Rojas; Juan C. Contreras-Esquivel; Liliana Serna-Cock; Ruth E. Belmares-Cerda; Cristóbal N. Aguilar
Palabras clave: Food Science; Biotechnology.
Pp. 109-117
Staling of Chinese steamed bread: Quantification and control
Fan Zhu
Palabras clave: Food Science; Biotechnology.
Pp. 118-127
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii
The effects of sublethal doses of essential oils and their constituents on antimicrobial susceptibility and antibiotic resistance among food-related bacteria: A review
Evandro Leite de Souza
Palabras clave: Food Science; Biotechnology.
Pp. 1-12
Machine vision system for food grain quality evaluation: A review
P. Vithu; J.A. Moses
Palabras clave: Food Science; Biotechnology.
Pp. 13-20
The biological activities, chemical stability, metabolism and delivery systems of quercetin: A review
Weiyou Wang; Cuixia Sun; Like Mao; Peihua Ma; Fuguo Liu; Jie Yang; Yanxiang Gao
Palabras clave: Food Science; Biotechnology.
Pp. 21-38