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
Phytopharmacology of Acerola ( Malpighia spp. ) and its potential as functional food
Tarun Belwal; Hari Prasad Devkota; Hanaa A. Hassan; Sudhir Ahluwalia; Mohamed Fawzy Ramadan; Andrei Mocan; Atanas G. Atanasov
Palabras clave: Food Science; Biotechnology.
Pp. 99-106
Spilanthol-containing products: A patent review (1996–2016)
Narjara Silveira; Louis Pergaud Sandjo; Maique Weber Biavatti
Palabras clave: Food Science; Biotechnology.
Pp. 107-111
Cannabis-infused food and Canadian consumers’ willingness to consider “recreational” cannabis as a food ingredient
Sylvain Charlebois; Simon Somogyi; Brian Sterling
Palabras clave: Food Science; Biotechnology.
Pp. 112-118
Integrated processing of plant-derived waste to produce value-added products based on the biorefinery concept
Qing Jin; Liangcheng Yang; Nicholas Poe; Haibo Huang
Palabras clave: Food Science; Biotechnology.
Pp. 119-131
Lipid nano scale cargos for the protection and delivery of food bioactive ingredients and nutraceuticals
Sahar Akhavan; Elham Assadpour; Iman Katouzian; Seid Mahdi Jafari
Palabras clave: Food Science; Biotechnology.
Pp. 132-146
Sulfated modification of polysaccharides: Synthesis, characterization and bioactivities
Zhijun Wang; Jianhua Xie; Mingyue Shen; Shaoping Nie; Mingyong Xie
Palabras clave: Food Science; Biotechnology.
Pp. 147-157
Status and developments in analogue cheese formulations and functionalities
Fabio Masotti; Stefano Cattaneo; Milda Stuknytė; Ivano De Noni
Palabras clave: Food Science; Biotechnology.
Pp. 158-169
Book Review
Kostadin Fikiin
Palabras clave: Food Science; Biotechnology.
Pp. 170-171
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii
Effects of electric fields and electromagnetic wave on food protein structure and functionality: A review
Zhong Han; Meng-jie Cai; Jun-Hu Cheng; Da-Wen Sun
Palabras clave: Food Science; Biotechnology.
Pp. 1-9