Catálogo de publicaciones - revistas

Compartir en
redes sociales

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

Otras ingenierías y tecnologías

Tabla de contenidos

Verificá que desde tu institución tengas acceso para descargar o solicitar el libro completo o alguno de sus capítulos.

doi: 10.1016/j.tifs.2017.06.016

What's new in biopotential of fruit and vegetable by-products applied in the food processing industry

Hanna Kowalska; Kinga Czajkowska; Joanna Cichowska; Andrzej Lenart

Palabras clave: Food Science; Biotechnology.

Pp. 150-159

doi: 10.1016/j.tifs.2017.06.006

Acceleration of microwave-assisted extraction processes of food components by integrating technologies and applying emerging solvents: A review of latest developments

Flora-Glad Chizoba Ekezie; Da-Wen Sun; Jun-Hu Cheng

Palabras clave: Food Science; Biotechnology.

Pp. 160-172

doi: 10.1016/j.tifs.2017.07.002

Crafting and applying a tool to assess food literacy: Findings from a pilot study

Rocco Palumbo; Carmela Annarumma; Paola Adinolfi; Stefania Vezzosi; Ersilia Troiano; Giuseppina Catinello; Rosalba Manna

Palabras clave: Food Science; Biotechnology.

Pp. 173-182

doi: 10.1016/j.tifs.2017.07.001

Hurdles in Predicting Antioxidant Efficacy in Oil-in-water emulsions

Eric A. Decker; D. Julian McClements; Claire Bourlieu-Lacanal; Erwann Durand; Maria Cruz Figueroa-Espinoza; Jérôme Lecomte; Pierre Villeneuve

Palabras clave: Food Science; Biotechnology.

Pp. 183-194

doi: 10.1016/j.tifs.2017.07.006

Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing

Francisco J. Barba; Lilian R.B. Mariutti; Neura Bragagnolo; Adriana Z. Mercadante; Gustavo V. Barbosa-Cánovas; Vibeke Orlien

Palabras clave: Food Science; Biotechnology.

Pp. 195-206

doi: 10.1016/j.tifs.2017.06.015

Principles and applications of spectroscopic techniques for evaluating food protein conformational changes: A review

Kaiqiang Wang; Da-Wen Sun; Hongbin Pu; Qingyi Wei

Palabras clave: Food Science; Biotechnology.

Pp. 207-219

doi: 10.1016/j.tifs.2017.07.008

Rutin: A review on extraction, identification and purification methods, biological activities and approaches to enhance its bioavailability

Beatriz Gullón; Thelmo A. Lú-Chau; María Teresa Moreira; Juan M. Lema; Gemma Eibes

Palabras clave: Food Science; Biotechnology.

Pp. 220-235

doi: 10.1016/j.tifs.2017.07.007

Microwave processing techniques and their recent applications in the food industry

Qiushan Guo; Da-Wen Sun; Jun-Hu Cheng; Zhong Han

Palabras clave: Biotechnology; Food Science.

Pp. 236-247

doi: 10.1016/j.tifs.2017.07.013

Globular plant protein aggregates for stabilization of food foams and emulsions

Luca Amagliani; Christophe Schmitt

Palabras clave: Food Science; Biotechnology.

Pp. 248-259

doi: 10.1016/j.tifs.2017.07.012

Impact of conventional and non-conventional processing on prickly pear ( Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products

Francisco J. Barba; Predrag Putnik; Danijela Bursać Kovačević; Mahesha M. Poojary; Shahin Roohinejad; José M. Lorenzo; Mohamed Koubaa

Pp. 260-270