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
How to trace the geographic origin of mushrooms?
Aly Farag El Sheikha
; Dian-Ming Hu
Palabras clave: Food Science; Biotechnology.
Pp. 292-303
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii
Therapeutic potentials and compositional changes of valuable compounds from banana- A review
Sadia Qamar; Azizuddin Shaikh
Palabras clave: Food Science; Biotechnology.
Pp. 1-9
Review of the composition and current utilization of Calanus finmarchicus – Possibilities for human consumption
Stefán Th Eysteinsson; María Gudjónsdóttir; Sigrún H. Jónasdóttir; Sigurjón Arason
Palabras clave: Food Science; Biotechnology.
Pp. 10-18
Cyclodextrin-assisted extraction of phenolic compounds: Current research and future prospects
Rui Cai; Yahong Yuan; Lu Cui; Zhouli Wang; Tianli Yue
Palabras clave: Food Science; Biotechnology.
Pp. 19-27
Vegetarianism during pregnancy: Risks and benefits
J. Costa-Rodrigues; Rute Sá-Azevedo; João Balinha; Graça Ferro
Palabras clave: Food Science; Biotechnology.
Pp. 28-34
A recent review of citrus flavanone naringenin on metabolic diseases and its potential sources for high yield-production
Naymul Karim; Zhenquan Jia; Xiaodong Zheng; Sunliang Cui; Wei Chen
Palabras clave: Food Science; Biotechnology.
Pp. 35-54
Biochanin A: A phytoestrogen with therapeutic potential
Shikha Raheja; Amit Girdhar; Viney Lather; Deepti Pandita
Palabras clave: Food Science; Biotechnology.
Pp. 55-66
Recent development of lactoferrin-based vehicles for the delivery of bioactive compounds: Complexes, emulsions, and nanoparticles
Fuguo Liu; Shuhan Zhang; Junyi Li; David Julian McClements; Xuebo Liu
Palabras clave: Food Science; Biotechnology.
Pp. 67-77
Rye and health - Where do we stand and where do we go?
Karin Jonsson; Roger Andersson; Knud Erik Bach Knudsen; Göran Hallmans; Kati Hanhineva; Kati Katina; Marjukka Kolehmainen; Cecilie Kyrø; Maud Langton; Emilia Nordlund; Helle Nygaard Lærke; Anja Olsen; Kajsa Poutanen; Anne Tjønneland; Rikard Landberg
Palabras clave: Food Science; Biotechnology.
Pp. 78-87