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
Emerging technologies: Back to the future
Dietrich Knorr
Palabras clave: Food Science; Biotechnology.
Pp. 119-123
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii
Main characteristics of peanut skin and its role for the preservation of meat products
Jose M. Lorenzo; Paulo E.S. Munekata
; Anderson S. Sant'Ana; Rafaela Baptista Carvalho; Francisco J. Barba; Fidel Toldrá; Leticia Mora; Marco A. Trindade
Palabras clave: Food Science; Biotechnology.
Pp. 1-10
Global food security – Issues, challenges and technological solutions
Ultan Mc Carthy; Ismail Uysal; Ricardo Badia-Melis; Samuel Mercier; Colm O'Donnell; Anastasia Ktenioudaki
Palabras clave: Food Science; Biotechnology.
Pp. 11-20
Plasma activated water (PAW): Chemistry, physico-chemical properties, applications in food and agriculture
Rohit Thirumdas; Anjinelyulu Kothakota; Uday Annapure; Kaliramesh Siliveru; Renald Blundell; Ruben Gatt; Vasilis P. Valdramidis
Palabras clave: Food Science; Biotechnology.
Pp. 21-31
A critical analysis of the cold plasma induced lipid oxidation in foods
Mohsen Gavahian; Yan-Hwa Chu; Amin Mousavi Khaneghah; Francisco J. Barba; N.N. Misra
Palabras clave: Food Science; Biotechnology.
Pp. 32-41
Are the present standard methods effectively useful to mitigate the environmental impact of the 99% EU food and drink enterprises?
Alessio Cimini; Mauro Moresi
Palabras clave: Food Science; Biotechnology.
Pp. 42-53
Researcher understanding of food innovations in Nordic and Southern European countries: A systematic literature review
Tommaso Savino; Stefania Testa; Antonio Messeni Petruzzelli
Palabras clave: Food Science; Biotechnology.
Pp. 54-63
Non-waste technology through the enzymatic hydrolysis of agro-industrial by-products
Vitalijs Radenkovs; Karina Juhnevica-Radenkova; Paweł Górnaś; Dalija Seglina
Palabras clave: Food Science; Biotechnology.
Pp. 64-76
Olive oil and its principal bioactive compound: Hydroxytyrosol – A review of the recent literature
Touseef Ahmed Wani; F.A. Masoodi; Adil Gani; Waqas Nabi Baba; Neda Rahmanian; Rehana Akhter; Idrees Ahmed Wani; Mudasir Ahmad
Palabras clave: Food Science; Biotechnology.
Pp. 77-90