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
Bamboo: A rich source of natural antioxidants and its applications in the food and pharmaceutical industry
Chongtham Nirmala; Madho Singh Bisht; Harjit Kaur Bajwa; Oinam Santosh
Palabras clave: Food Science; Biotechnology.
Pp. 91-99
Mass spectrometry based proteomics as foodomics tool in research and assurance of food quality and safety
Uroš Andjelković; Djuro Josić
Palabras clave: Food Science; Biotechnology.
Pp. 100-119
Analytical methods combined with multivariate analysis for authentication of animal and vegetable food products with high fat content
Arantzazu Valdés; Ana Beltrán; Cristina Mellinas
; Alfonso Jiménez; María Carmen Garrigós
Palabras clave: Food Science; Biotechnology.
Pp. 120-130
Cold atmospheric pressure plasma and low energy electron beam as alternative nonthermal decontamination technologies for dry food surfaces: A review
Christian Hertwig; Nicolas Meneses; Alexander Mathys
Palabras clave: Food Science; Biotechnology.
Pp. 131-142
The components of a food traceability system
Petter Olsen; Melania Borit
Palabras clave: Food Science; Biotechnology.
Pp. 143-149
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-iii
Flow cytometry as a potential method of measuring bacterial viability in probiotic products: A review
Martin G. Wilkinson
Palabras clave: Food Science; Biotechnology.
Pp. 1-10
Water transport in starchy foods: Experimental and mathematical aspects
Oguz Kaan Ozturk; Pawan Singh Takhar
Palabras clave: Food Science; Biotechnology.
Pp. 11-24
l -arabinose isomerases: Characteristics, modification, and application
Wei Xu; Wenli Zhang; Tao Zhang; Bo Jiang; Wanmeng Mu
Palabras clave: Food Science; Biotechnology.
Pp. 25-33
Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters
Mohammad Rezaul Islam Shishir; Lianghua Xie; Chongde Sun; Xiaodong Zheng; Wei Chen
Palabras clave: Food Science; Biotechnology.
Pp. 34-60