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
Food Science and Technology Challenges for the 21st Century: Research to Progress Society: Outcomes from the 31st EFFoST International Conference 2017, Sitges, Spain
Ronan Gormley
Palabras clave: Food Science; Biotechnology.
Pp. 89-94
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii
Antimicrobial packaging based on starch, poly(3-hydroxybutyrate) and poly(lactic-co-glycolide) materials and application challenges
Nichrous Mlalila
; Askwar Hilonga; Hulda Swai; Frank Devlieghere; Peter Ragaert
Palabras clave: Food Science; Biotechnology.
Pp. 1-11
Effects of nonthermal food processing technologies on food allergens: A review of recent research advances
Flora-Glad Chizoba Ekezie; Jun-Hu Cheng; Da-Wen Sun
Palabras clave: Food Science; Biotechnology.
Pp. 12-25
A review of chemical composition and nutritional properties of minor vegetable oils in China
Ruinan Yang; Liangxiao Zhang; Peiwu Li; Li Yu; Jin Mao; Xiupin Wang; Qi Zhang
Palabras clave: Food Science; Biotechnology.
Pp. 26-32
Health perspectives of a bioactive compound curcumin: A review
Abdur Rauf; Muhammad Imran; Ilkay Erdogan Orhan; Saud Bawazeer
Palabras clave: Food Science; Biotechnology.
Pp. 33-45
Physiological mechanisms explaining human differences in fat perception and liking in food spreads-a review
Elisabeth Guichard; Veronica Galindo-Cuspinera; Gilles Feron
Palabras clave: Food Science; Biotechnology.
Pp. 46-55
Cold plasma processing of milk and dairy products
Nathalia M. Coutinho; Marcelo R. Silveira; Ramon S. Rocha; Jeremias Moraes; Marcus Vinicius S. Ferreira; Tatiana C. Pimentel; Monica Q. Freitas; Marcia C. Silva; Renata S.L. Raices; C. Senaka Ranadheera; Fábio O. Borges; Simone P. Mathias; Fabiano A.N. Fernandes; Sueli Rodrigues; A.G. Cruz
Palabras clave: Food Science; Biotechnology.
Pp. 56-68
Edible halophytes of the Mediterranean basin: Potential candidates for novel food products
S.A. Petropoulos; A. Karkanis; N. Martins; I.C.F.R. Ferreira
Palabras clave: Food Science; Biotechnology.
Pp. 69-84
Fruit for sport
Alireza Naderi; Sajjad Rezaei; Adel Moussa; Kyle Levers; Conrad P. Earnest
Palabras clave: Food Science; Biotechnology.
Pp. 85-98