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
Cardioprotective properties of grape seed proanthocyanidins: An update
M. Antónia Nunes; Filipa Pimentel; Anabela S.G. Costa; Rita C. Alves; Maria Beatriz P.P. Oliveira
Palabras clave: Food Science; Biotechnology.
Pp. 31-39
Hydrolysates from marine sources as cryoprotective substances in seafoods and seafood products
Mehdi Nikoo; Soottawat Benjakul; Kaveh Rahmanifarah
Palabras clave: Food Science; Biotechnology.
Pp. 40-51
Vegetable oil blending: A review of physicochemical, nutritional and health effects
Fataneh Hashempour-Baltork; Mohammadali Torbati; Sodeif Azadmard-Damirchi; Geoffrey P. Savage
Palabras clave: Food Science; Biotechnology.
Pp. 52-58
Edible oleogels for the oral delivery of lipid soluble molecules: Composition and structural design considerations
Chloe M. O'Sullivan
; Shai Barbut; Alejandro G. Marangoni
Palabras clave: Food Science; Biotechnology.
Pp. 59-73
Functional food and dietary supplements for lung health
Swee-Ling Lim; Suhaila Mohamed
Palabras clave: Food Science; Biotechnology.
Pp. 74-82
Health-promoting compounds in cape gooseberry (Physalis peruviana L.): Review from a supply chain perspective
Mary-Luz Olivares-Tenorio; Matthijs Dekker; Ruud Verkerk; Martinus A.J.S. van Boekel
Palabras clave: Food Science; Biotechnology.
Pp. 83-92
Nutrition, safety, market status quo appraisal of emerging functional food corn smut (huitlacoche)
Seema Patel
Palabras clave: Food Science; Biotechnology.
Pp. 93-102
Micro-scale vegetable production and the rise of microgreens
Marios C. Kyriacou; Youssef Rouphael; Francesco Di Gioia; Angelos Kyratzis; Francesco Serio; Massimiliano Renna; Stefania De Pascale; Pietro Santamaria
Palabras clave: Food Science; Biotechnology.
Pp. 103-115
Influence of drying on functional properties of food biopolymers: From traditional to novel dehydration techniques
Danial Dehnad; Seid Mahdi Jafari; Maryam Afrasiabi
Palabras clave: Food Science; Biotechnology.
Pp. 116-131
Recent advances of novel thermal combined hot air drying of agricultural crops
Daniel I. Onwude; Norhashila Hashim; Guangnan Chen
Palabras clave: Food Science; Biotechnology.
Pp. 132-145