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
Nanotechnology in the food sector and potential applications for the poultry industry
Thea King; Megan J. Osmond-McLeod; Lesley L. Duffy
Palabras clave: Food Science; Biotechnology.
Pp. 62-73
Impact of curcumin nanoformulation on its antimicrobial activity
Anderson Clayton da Silva; Priscila Dayane de Freitas Santos; Jéssica Thais do Prado Silva
; Fernanda Vitória Leimann; Lívia Bracht; Odinei Hess Gonçalves
Palabras clave: Food Science; Biotechnology.
Pp. 74-82
Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective
Daniel Granato; Jânio S. Santos; Graziela B. Escher; Bruno L. Ferreira; Rubén M. Maggio
Palabras clave: Food Science; Biotechnology.
Pp. 83-90
Feasibility of using pulsed electric fields to modify biomacromolecules: A review
Stephen Gitonga Giteru; Indrawati Oey; M. Azam Ali
Palabras clave: Food Science; Biotechnology.
Pp. 91-113
Antimicrobial potential of legume extracts against foodborne pathogens: A review
M.C. Pina-Pérez; M.A. Ferrús Pérez
Palabras clave: Food Science; Biotechnology.
Pp. 114-124
Demanding safe foods – Safety testing under the novel food regulation (2015/2283)
Alie de Boer; Aalt Bast
Palabras clave: Food Science; Biotechnology.
Pp. 125-133
Crosslinking of food proteins mediated by oxidative enzymes – A review
Sivan Isaschar-Ovdat; Ayelet Fishman
Palabras clave: Food Science; Biotechnology.
Pp. 134-143
Innovative nondestructive imaging techniques for ripening and maturity of fruits – A review of recent applications
Abid Hussain; Hongbin Pu; Da-Wen Sun
Palabras clave: Food Science; Biotechnology.
Pp. 144-152
Ohmic-assisted hydrodistillation technology: A review
Mohsen Gavahian; Asgar Farahnaky
Palabras clave: Food Science; Biotechnology.
Pp. 153-161
Functionalization techniques for improving SERS substrates and their applications in food safety evaluation: A review of recent research trends
Tehseen Yaseen; Hongbin Pu; Da-Wen Sun
Palabras clave: Food Science; Biotechnology.
Pp. 162-174