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
Value added products from fermentation of sugars derived from agro-food residues
Ana Belen Diaz; Ana Blandino; Ildefonso Caro
Palabras clave: Food Science; Biotechnology.
Pp. 52-64
Q fever and prevalence of Coxiella burnetii in milk
Andreana Pexara; Nikolaos Solomakos; Alexander Govaris
Palabras clave: Food Science; Biotechnology.
Pp. 65-72
A review of novel physical and chemical decontamination technologies for aflatoxin in food
S.K. Pankaj; Hu Shi; Kevin M. Keener
Palabras clave: Food Science; Biotechnology.
Pp. 73-83
The dry chain: Reducing postharvest losses and improving food safety in humid climates
Kent J. Bradford; Peetambar Dahal; Johan Van Asbrouck; Keshavulu Kunusoth; Pedro Bello; James Thompson; Felicia Wu
Palabras clave: Food Science; Biotechnology.
Pp. 84-93
Emerging functional nanomaterials for the detection of food contaminants
Jing-Min Liu; Yaxi Hu; Yu-Kun Yang; Huilin Liu; Guo-Zhen Fang; Xiaonan Lu; Shuo Wang
Palabras clave: Food Science; Biotechnology.
Pp. 94-106
Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives
Márcio Carocho; Patricia Morales; Isabel C.F.R. Ferreira
Palabras clave: Food Science; Biotechnology.
Pp. 107-120
Recent advances in the microencapsulation of omega-3 oil and probiotic bacteria through complex coacervation: A review
Divya Eratte; Kim Dowling; Colin J. Barrow; Benu Adhikari
Palabras clave: Food Science; Biotechnology.
Pp. 121-131
Impact of consumption and cooking manners of vegetable oils on cardiovascular diseases- A critical review
Kumar Ganesan; Kumeshini Sukalingam; Baojun Xu
Palabras clave: Food Science; Biotechnology.
Pp. 132-154
Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility
Andrea Araiza-Calahorra; Mahmood Akhtar; Anwesha Sarkar
Palabras clave: Food Science; Biotechnology.
Pp. 155-169
Pollen and bee bread as new health-oriented products: A review
Marek Kieliszek; Kamil Piwowarek; Anna M. Kot; Stanisław Błażejak; Anna Chlebowska-Śmigiel; Iwona Wolska
Palabras clave: Food Science; Biotechnology.
Pp. 170-180