Catálogo de publicaciones - revistas

Compartir en
redes sociales

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

Cobertura temática

otras-ingenierias

Otras ingenierías y tecnologías

Tabla de contenidos

doi: 10.1016/j.tifs.2018.06.002

Recent developments in the enhancement of some postharvest biocontrol agents with unconventional chemicals compounds

Hongyin Zhang; Gustav Komla Mahunu; Raffaello CastoriaORCID; Qiya Yang; Maurice Tibiru Apaliya

Palabras clave: Food Science; Biotechnology.

Pp. 180-187

doi: 10.1016/j.tifs.2018.06.005

Impact of food processing on the structural and allergenic properties of egg white

Yao Zhu; Sai Kranthi VangaORCID; Jin WangORCID; Vijaya Raghavan

Palabras clave: Food Science; Biotechnology.

Pp. 188-196

doi: 10.1016/j.tifs.2018.05.009

Dedicated non-destructive devices for food quality measurement: A review

Sadjad Abasi; Saeid Minaei; Bahareh Jamshidi; Davood Fathi

Palabras clave: Food Science; Biotechnology.

Pp. 197-205

doi: 10.1016/j.tifs.2018.06.006

Simulation of food drying processes by Computational Fluid Dynamics (CFD); recent advances and approaches

Narjes Malekjani; Seid Mahdi Jafari

Palabras clave: Food Science; Biotechnology.

Pp. 206-223

doi: 10.1016/j.tifs.2018.06.007

Dietary polyphenols: A novel strategy to modulate microbiota-gut-brain axis

Diana SerraORCID; Leonor M. Almeida; Teresa C.P. Dinis

Palabras clave: Food Science; Biotechnology.

Pp. 224-233

doi: 10.1016/j.tifs.2018.05.024

Relationships between amylopectin internal molecular structure and physicochemical properties of starch

Fan Zhu

Palabras clave: Food Science; Biotechnology.

Pp. 234-242

doi: 10.1016/j.tifs.2018.06.009

Corrigendum to "Main characteristics of peanut skin and its ole for the preservation of meat products" [Trends in Food Science & Technology 77 (2018) 1–10]

Jose M. Lorenzo; Paulo E.S. Munekata; Anderson S. Sant'Ana; Rafaela de Carvalho Baptista; Francisco J. Barba; Fidel Toldrá; Leticia Mora; Marco A. Trindade

Palabras clave: Food Science; Biotechnology.

Pp. 243

doi: 10.1016/j.tifs.2018.06.010

Drivers that establish and assembly the lactic acid bacteria biota in cheeses

Marco Gobbetti; Raffaella Di CagnoORCID; Maria CalassoORCID; Erasmo NevianiORCID; Patrick F. Fox; Maria De Angelis

Palabras clave: Food Science; Biotechnology.

Pp. 244-254

doi: 10.1016/j.tifs.2018.05.021

Gas transfer through wine closures: A critical review

Kevin Crouvisier-Urion; Jean-Pierre Bellat; Régis D. GougeonORCID; Thomas Karbowiak

Palabras clave: Food Science; Biotechnology.

Pp. 255-269

doi: 10.1016/j.tifs.2018.06.011

Advances in nutraceutical delivery systems: From formulation design for bioavailability enhancement to efficacy and safety evaluation

Raquel F.S. GonçalvesORCID; Joana T. Martins; Catarina M.M. DuarteORCID; António A. VicenteORCID; Ana C. PinheiroORCID

Palabras clave: Food Science; Biotechnology.

Pp. 270-291