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
Ethanol and its Halal status in food industries
Jawad Alzeer; Khaled Abou Hadeed
Palabras clave: Food Science; Biotechnology.
Pp. 14-20
Microencapsulation of natural antioxidants for food application – The specific case of coffee antioxidants – A review
J. Aguiar; B.N. Estevinho
; L. Santos
Palabras clave: Food Science; Biotechnology.
Pp. 21-39
Electronic noses and tongues to assess food authenticity and adulteration
Miguel Peris; Laura Escuder-Gilabert
Palabras clave: Food Science; Biotechnology.
Pp. 40-54
From market to food plate: Current trusted technology and innovations in halal food analysis
Hamadah Nur Lubis; Noor Faizah Mohd-Naim; Nur Nazurah Alizul; Minhaz Uddin Ahmed
Palabras clave: Food Science; Biotechnology.
Pp. 55-68
Main chemical compounds and pharmacological activities of stigmas and tepals of ‘red gold’; saffron
Tayebeh Shahi; Elham Assadpour; Seid Mahdi Jafari
Palabras clave: Food Science; Biotechnology.
Pp. 69-78
The past decade findings related with nutritional composition, bioactive molecules and biotechnological applications of Passiflora spp. (passion fruit)
Rúbia C.G. Corrêa; Rosane M. Peralta; Charles W.I. Haminiuk; Giselle Maria Maciel; Adelar Bracht; Isabel C.F.R. Ferreira
Palabras clave: Food Science; Biotechnology.
Pp. 79-95
Paraprobiotics: Evidences on their ability to modify biological responses, inactivation methods and perspectives on their application in foods
Caroline N. de Almada; Carine N. Almada; Rafael C.R. Martinez; Anderson S. Sant'Ana
Palabras clave: Food Science; Biotechnology.
Pp. 96-114
Nanoparticles in feed: Progress and prospects in poultry research
Sheeana Gangadoo; Dragana Stanley; Robert J. Hughes; Robert J. Moore; James Chapman
Palabras clave: Food Science; Biotechnology.
Pp. 115-126
Internationalization of SMEs in high potential markets
Rosa Caiazza
Palabras clave: Food Science; Biotechnology.
Pp. 127-132
Statistical process control readiness in the food industry: Development of a self-assessment tool
Sarina Abdul Halim Lim; Jiju Antony
Palabras clave: Food Science; Biotechnology.
Pp. 133-139