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
Toxicology, extraction and analytical methods for determination of Amaranth in food and beverage products
Kobun Rovina; Shafiquzzaman Siddiquee; Sharifudin Md Shaarani
Palabras clave: Food Science; Biotechnology.
Pp. 68-79
Laser-induced breakdown spectroscopy (LIBS) for food analysis: A review
Maria Markiewicz-Keszycka
; Xavier Cama-Moncunill; Maria P. Casado-Gavalda; Yash Dixit; Raquel Cama-Moncunill; Patrick J. Cullen; Carl Sullivan
Palabras clave: Food Science; Biotechnology.
Pp. 80-93
miRNAs: The hidden bioactive component of milk
Payal Rani; Vengala Rao Yenuganti; Shruti Shandilya; Suneel Kumar Onteru; Dheer Singh
Palabras clave: Food Science; Biotechnology.
Pp. 94-102
Review: Nutrient density and nutritional value of meat products and non-meat foods high in protein
Benjamin M. Bohrer
Pp. 103-112
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii
Effect of high pressure on fish meat quality – A review
Fabiano Alves de Oliveira; Otávio Cabral Neto; Lígia Marcondes Rodrigues dos Santos; Elisa Helena Rocha Ferreira; Amauri Rosenthal
Palabras clave: Food Science; Biotechnology.
Pp. 1-19
Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review
Francisco J. Barba; Mohamed Koubaa; Leonardo do Prado-Silva; Vibeke Orlien; Anderson de Souza Sant’Ana
Palabras clave: Food Science; Biotechnology.
Pp. 20-35
Black carrot ( Daucus carota L.), dietary and health promoting perspectives of its polyphenols: A review
Saeed Akhtar; Abdur Rauf; Muhammad Imran; Muhammad Qamar; Muhammad Riaz; Mohammad S. Mubarak
Palabras clave: Food Science; Biotechnology.
Pp. 36-47
Functional foods based on extracts or compounds derived from mushrooms
Filipa S. Reis; Anabela Martins; M. Helena Vasconcelos; Patricia Morales; Isabel C.F.R. Ferreira
Palabras clave: Food Science; Biotechnology.
Pp. 48-62