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
Health claims made on food in the EU: The edge between scientific knowledge and regulatory requirements
Silvia Valtueña Martínez; Alfonso Siani
Palabras clave: Food Science; Biotechnology.
Pp. 315-323
Development of functional agricultural products and use of a new health claim system in Japan
Mari Maeda-Yamamoto
Palabras clave: Food Science; Biotechnology.
Pp. 324-332
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii
Potential health benefits of natural products derived from truffles: A review
Seema Patel; Abdur Rauf; Haroon Khan; Shah Khalid; Mohammad S. Mubarak
Palabras clave: Food Science; Biotechnology.
Pp. 1-8
Application of ultraviolet C technology for surface decontamination of fresh produce
Xuetong Fan; Runze Huang; Haiqiang Chen
Palabras clave: Food Science; Biotechnology.
Pp. 9-19
The development of seaweed-derived bioactive compounds for use as prebiotics and nutraceuticals using enzyme technologies
Suvimol Charoensiddhi; Michael A. Conlon; Christopher M.M. Franco; Wei Zhang
Palabras clave: Food Science; Biotechnology.
Pp. 20-33
Antioxidant properties of the flavonoid fisetin: An updated review of in vivo and in vitro studies
Alireza Farsad Naeimi; Mohammad Alizadeh
Palabras clave: Food Science; Biotechnology.
Pp. 34-44
Modelling the inactivation of Listeria monocytogenes by high hydrostatic pressure processing in foods: A review
Arícia Possas; Fernando Pérez-Rodríguez; Antonio Valero; Rosa Maria García-Gimeno
Palabras clave: Food Science; Biotechnology.
Pp. 45-55
Electrospinning: A novel nano-encapsulation approach for bioactive compounds
Peng Wen; Min-Hua Zong; Robert J. Linhardt; Kun Feng; Hong Wu
Palabras clave: Food Science; Biotechnology.
Pp. 56-68
Whey and soy protein-based hydrogels and nano-hydrogels as bioactive delivery systems
Arash Abaee; Mehdi Mohammadian; Seid Mahdi Jafari
Palabras clave: Food Science; Biotechnology.
Pp. 69-81