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
Red raspberry and its anthocyanins: Bioactivity beyond antioxidant capacity
Hui Teng; Ting Fang; Qiyang Lin; Hongbo Song; Bin Liu; Lei Chen
Palabras clave: Food Science; Biotechnology.
Pp. 153-165
Mechanochemical assisted extraction: A novel, efficient, eco-friendly technology
Kejiang Wu; Ting Ju; Yong Deng; Jun Xi
Palabras clave: Food Science; Biotechnology.
Pp. 166-175
A comprehensive characterisation of safflower oil for its potential applications as a bioactive food ingredient - A review
Nauman Khalid; Rao Sanaullah Khan; M. Iftikhar Hussain; Muhammad Farooq; Asif Ahmad; Iftikhar Ahmed
Palabras clave: Food Science; Biotechnology.
Pp. 176-186
When regulation challenges innovation: The case of the genus Lactobacillus
Elisa Salvetti; Paul W. O'Toole
Palabras clave: Food Science; Biotechnology.
Pp. 187-194
Book Review
Jinsong Feng; Xiaonan Lu
Palabras clave: Food Science; Biotechnology.
Pp. 195
Corrigendum to “Electrically-induced transport phenomena in EHD drying – A review” [Trends in Food Science & Technology 54 (2016) 63–73]
Alex Martynenko; Tadeusz Kudra
Palabras clave: Food Science; Biotechnology.
Pp. 196
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-iii
Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing
Maria Botero-Uribe; Melissa Fitzgerald; Robert G. Gilbert; Jocelyn Midgley
Palabras clave: Food Science; Biotechnology.
Pp. 1-11
Mountain food products: A broad spectrum of market potential to be exploited
Natália Martins; Isabel C.F.R. Ferreira
Palabras clave: Food Science; Biotechnology.
Pp. 12-18