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
Surface enhanced Raman spectroscopy (SERS): A novel reliable technique for rapid detection of common harmful chemical residues
Yingfen Jiang; Da-Wen Sun
; Hongbin Pu; Qingyi Wei
Palabras clave: Food Science; Biotechnology.
Pp. 10-22
Titanium dioxide (TiO 2 ) photocatalysis technology for nonthermal inactivation of microorganisms in foods
Zhiwei Zhu; Huanhuan Cai; Da-Wen Sun
Palabras clave: Food Science; Biotechnology.
Pp. 23-35
Occurrence of trace metals in foodstuffs and their health impact
Ahmed A. El-Kady; Mosaad A. Abdel-Wahhab
Palabras clave: Food Science; Biotechnology.
Pp. 36-45
Effects of freezing on cell structure of fresh cellular food materials: A review
Dongmei Li; Zhiwei Zhu; Da-Wen Sun
Palabras clave: Food Science; Biotechnology.
Pp. 46-55
Next-generation therapies for celiac disease: The gluten-targeted approaches
Miguel Ribeiro; Fernando M. Nunes; Marta Rodriguez-Quijano; Jose Maria Carrillo; Gérard Branlard; Gilberto Igrejas
Palabras clave: Food Science; Biotechnology.
Pp. 56-71
Dietary nutrition and gut microflora: A promising target for treating diseases
Ying Nie; Feijun Luo; Qinlu Lin
Palabras clave: Food Science; Biotechnology.
Pp. 72-80
Improving food products' quality and storability by using Layer by Layer edible coatings
Hadar Arnon-Rips; Elena Poverenov
Palabras clave: Food Science; Biotechnology.
Pp. 81-92
Eco-innovative technologies for extraction of proteins for human consumption from renewable protein sources of plant origin
Milica Pojić; Aleksandra Mišan; Brijesh Tiwari
Palabras clave: Food Science; Biotechnology.
Pp. 93-104
Postbiotics: An evolving term within the functional foods field
J.E. Aguilar-Toalá; R. Garcia-Varela; H.S. Garcia; V. Mata-Haro; A.F. González-Córdova; B. Vallejo-Cordoba; A. Hernández-Mendoza
Palabras clave: Food Science; Biotechnology.
Pp. 105-114
Technological functionality and biological properties of food protein nanofibrils formed by heating at acidic condition
Mehdi Mohammadian; Ashkan Madadlou
Palabras clave: Food Science; Biotechnology.
Pp. 115-128