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

Cobertura temática

otras-ingenierias

Otras ingenierías y tecnologías

Tabla de contenidos

doi: 10.1016/j.tifs.2017.09.003

Omega-3 polyunsaturated fatty acids and brain health: Preclinical evidence for the prevention of neurodegenerative diseases

Olivier Kerdiles; Sophie LayéORCID; Frédéric Calon

Palabras clave: Food Science; Biotechnology.

Pp. 203-213

doi: 10.1016/j.tifs.2017.07.011

Revisiting the mechanisms of ACE inhibitory peptides from food proteins

Jianping Wu; Wang LiaoORCID; Chibuike C. UdenigweORCID

Palabras clave: Food Science; Biotechnology.

Pp. 214-219

doi: 10.1016/j.tifs.2017.04.013

Novel strategies for improving dietary exposure assessment: Multiple-data fusion is a more accurate measure than the traditional single-biomarker approach

Mar Garcia-AloyORCID; Montserrat Rabassa; Patricia Casas-AgustenchORCID; Nicole Hidalgo-Liberona; Rafael Llorach; Cristina Andres-LacuevaORCID

Palabras clave: Food Science; Biotechnology.

Pp. 220-229

doi: 10.1016/j.tifs.2017.02.001

The importance of studying cell metabolism when testing the bioactivity of phenolic compounds

Gerard Aragonès; Francesca Danesi; Daniele Del RioORCID; Pedro MenaORCID

Palabras clave: Food Science; Biotechnology.

Pp. 230-242

doi: 10.1016/j.tifs.2017.04.012

The cardiovascular health benefits of apples: Whole fruit vs. isolated compounds

Nicola P. Bondonno; Catherine P. Bondonno; Natalie C. Ward; Jonathan M. Hodgson; Kevin D. Croft

Palabras clave: Food Science; Biotechnology.

Pp. 243-256

doi: 10.1016/j.tifs.2017.02.002

KEAP1 and done? Targeting the NRF2 pathway with sulforaphane

Albena T. Dinkova-Kostova; Jed W. Fahey; Rumen V. Kostov; Thomas W. Kensler

Palabras clave: Food Science; Biotechnology.

Pp. 257-269

doi: 10.1016/j.tifs.2017.03.002

Overview of carotenoid bioavailability determinants: From dietary factors to host genetic variations

Charles Desmarchelier; Patrick BorelORCID

Palabras clave: Food Science; Biotechnology.

Pp. 270-280

doi: 10.1016/j.tifs.2017.07.010

Non-extractable polyphenols produce gut microbiota metabolites that persist in circulation and show anti-inflammatory and free radical-scavenging effects

Antonio González-Sarrías; Juan Carlos Espín; Francisco A. Tomás-BarberánORCID

Palabras clave: Food Science; Biotechnology.

Pp. 281-288

doi: 10.1016/j.tifs.2017.03.003

Strategies for the discovery and identification of food protein-derived biologically active peptides

Alice B. Nongonierma; Richard J. FitzGerald

Palabras clave: Food Science; Biotechnology.

Pp. 289-305

doi: 10.1016/j.tifs.2017.04.011

Challenges in the quantitation of naturally generated bioactive peptides in processed meats

Leticia Mora; Marta Gallego; Milagro Reig; Fidel ToldráORCID

Palabras clave: Food Science; Biotechnology.

Pp. 306-314