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
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii
Innovative technologies for encapsulation of Mediterranean plants extracts
Marko Vinceković
; Marko Viskić; Slaven Jurić; Jasminka Giacometti; Danijela Bursać Kovačević; Predrag Putnik; Francesco Donsì; Francisco J. Barba; Anet Režek Jambrak
Palabras clave: Food Science; Biotechnology.
Pp. 1-12
Crystal stabilization of edible oil foams
Robbe Heymans; Iris Tavernier; Koen Dewettinck; Paul Van der Meeren
Palabras clave: Food Science; Biotechnology.
Pp. 13-24
Hyperspectral imaging technique for evaluating food quality and safety during various processes: A review of recent applications
Yuwei Liu; Hongbin Pu; Da-Wen Sun
Palabras clave: Food Science; Biotechnology.
Pp. 25-35
Augmentation of biocontrol agents with physical methods against postharvest diseases of fruits and vegetables
Hongyin Zhang; Gustav Komla Mahunu; Raffaello Castoria; Maurice Tibiru Apaliya; Qiya Yang
Palabras clave: Food Science; Biotechnology.
Pp. 36-45
A review on recent advances in cold plasma technology for the food industry: Current applications and future trends
Flora-Glad Chizoba Ekezie; Da-Wen Sun; Jun-Hu Cheng
Palabras clave: Food Science; Biotechnology.
Pp. 46-58
Pomegranate as a promising opportunity in medicine and nanotechnology
Mahsan Karimi; Rohollah Sadeghi; Jozef Kokini
Palabras clave: Food Science; Biotechnology.
Pp. 59-73
Ribulose-1,5-bisphosphate carboxylase as a sustainable and promising plant source of bioactive peptides for food applications
Chibuike C. Udenigwe; Chigozie L. Okolie; Huifang Qian; Ikenna C. Ohanenye; Dominic Agyei; Rotimi E. Aluko
Palabras clave: Food Science; Biotechnology.
Pp. 74-82
3D printing: Printing precision and application in food sector
Zhenbin Liu; Min Zhang; Bhesh Bhandari; Yuchuan Wang
Palabras clave: Food Science; Biotechnology.
Pp. 83-94