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
UV-irradiated mushrooms as a source of vitamin D 2 : A review
Oludemi Taofiq; Ângela Fernandes; Lillian Barros; Maria Filomena Barreiro; Isabel C.F.R. Ferreira
Palabras clave: Food Science; Biotechnology.
Pp. 82-94
Experimental and numerical investigation of the performance of retail refrigerated display cabinets
Nattawut Chaomuang
; Denis Flick; Onrawee Laguerre
Palabras clave: Food Science; Biotechnology.
Pp. 95-104
Is there a relationship between intestinal microbiota, dietary compounds, and obesity?
Joanna Kałużna-Czaplińska; Paulina Gątarek; Max Stanley Chartrand; Maryam Dadar; Geir Bjørklund
Palabras clave: Food Science; Biotechnology.
Pp. 105-113
SERS-microfluidic systems: A potential platform for rapid analysis of food contaminants
Hongbin Pu; Wang Xiao; Da-Wen Sun
Palabras clave: Food Science; Biotechnology.
Pp. 114-126
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-iii
A review of pectin methylesterase inactivation in citrus juice during pasteurization
Sara Aghajanzadeh; Aman Mohammad Ziaiifar
Palabras clave: Food Science; Biotechnology.
Pp. 1-12
Deoxynivalenol and its masked forms: Characteristics, incidence, control and fate during wheat and wheat based products processing - A review
Amin Mousavi Khaneghah; Ligia M. Martins; Aline M. von Hertwig; Rachel Bertoldo; Anderson S. Sant’Ana
Palabras clave: Food Science; Biotechnology.
Pp. 13-24
Micro- and nano-scaled materials for strategy-based applications in innovative livestock products: A review
Karna Ramachandraiah; Mi-Jung Choi; Geun-Pyo Hong
Palabras clave: Food Science; Biotechnology.
Pp. 25-35
Beverage dealcoholization processes: Past, present, and future
Dave Mangindaan; K. Khoiruddin; I.G. Wenten
Palabras clave: Food Science; Biotechnology.
Pp. 36-45
What's new in chicken egg research and technology for human health promotion? - A review
Grzegorz Lesnierowski; Jerzy Stangierski
Palabras clave: Food Science; Biotechnology.
Pp. 46-51