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
Genipin: A natural blue pigment for food and health purposes
Iramaia Angélica Neri-Numa; Marina Gabriel Pessoa; Bruno Nicolau Paulino; Glaucia Maria Pastore
Palabras clave: Food Science; Biotechnology.
Pp. 271-279
The need for consumer science and regulatory science research on functional foods with health claims - What should we do to harmonize science and technology with society?
Nanae Tanemura
; Naobumi Hamadate; Hisashi Urushihara
Palabras clave: Food Science; Biotechnology.
Pp. 280-283
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii
Anthocyanins as promising molecules and dietary bioactive components against diabetes – A review of recent advances
Vemana Gowd; Zhenquan Jia; Wei Chen
Palabras clave: Food Science; Biotechnology.
Pp. 1-13
Formulation and application of a new generation of lipid nano-carriers for the food bioactive ingredients
Iman Katouzian; Afshin Faridi Esfanjani; Seid Mahdi Jafari; Sahar Akhavan
Palabras clave: Food Science; Biotechnology.
Pp. 14-25
Essential oils for antimicrobial and antioxidant applications in fish and other seafood products
Abdo Hassoun; Özlem Emir Çoban
Palabras clave: Food Science; Biotechnology.
Pp. 26-36
Putting together the puzzle of consumer food waste: Towards an integral perspective
D.M.A. Roodhuyzen; P.A. Luning; V. Fogliano; L.P.A. Steenbekkers
Palabras clave: Food Science; Biotechnology.
Pp. 37-50
Is antioxidant supplement beneficial? New avenue to explore
Liang Shen; Hong-Fang Ji
Palabras clave: Food Science; Biotechnology.
Pp. 51-55
Functional colloids from proteins and polysaccharides for food applications
Wahyu Wijaya; Ashok R. Patel; Arima D. Setiowati; Paul Van der Meeren
Palabras clave: Food Science; Biotechnology.
Pp. 56-69