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
Centella asiatica (Gotu kola) as a neuroprotectant and its potential role in healthy ageing
Rasangani Sabaragamuwa; Conrad O. Perera
; Bruno Fedrizzi
Palabras clave: Food Science; Biotechnology.
Pp. 88-97
Phenols recovered from olive mill wastewater as additives in meat products
Charis M. Galanakis
Palabras clave: Food Science; Biotechnology.
Pp. 98-105
Nanoliposome technology for the food and nutraceutical industries
S. Khorasani; M. Danaei; M.R. Mozafari
Palabras clave: Food Science; Biotechnology.
Pp. 106-115
New insights on bioactivities and biosynthesis of flavonoid glycosides
Bao Yang; Huiling Liu; Jiali Yang; Vijai Kumar Gupta; Yueming Jiang
Palabras clave: Food Science; Biotechnology.
Pp. 116-124
A state-of-the-art review on the elaboration of fish gelatin as bioactive packaging: Special emphasis on nanotechnology-based approaches
Seyed Fakhreddin Hosseini; M. Carmen Gómez-Guillén
Palabras clave: Food Science; Biotechnology.
Pp. 125-135
Bioactive peptides as natural antioxidants in food products – A review
Jose M. Lorenzo; Paulo E.S. Munekata; Belen Gómez; Francisco J. Barba; Leticia Mora; Cristina Pérez-Santaescolástica; Fidel Toldrá
Palabras clave: Food Science; Biotechnology.
Pp. 136-147
How do oxyphytosterols affect human health?
Mengmeng Wang; Baiyi Lu
Palabras clave: Food Science; Biotechnology.
Pp. 148-159
Polycyclic aromatic hydrocarbons in diet: Concern for public health
Lochan Singh; Tripti Agarwal
Palabras clave: Food Science; Biotechnology.
Pp. 160-170
Review of the structural characterization, quality evaluation, and industrial application of Lycium barbarum polysaccharides
Ding-Tao Wu; Huan Guo; Shang Lin; Shing-Chung Lam; Li Zhao; De-Rong Lin; Wen Qin
Palabras clave: Food Science; Biotechnology.
Pp. 171-183
Zein and zein -based nano-materials for food and nutrition applications: A review
Mohammad Reza Kasaai
Palabras clave: Food Science; Biotechnology.
Pp. 184-197