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
Potential use of electronic noses, electronic tongues and biosensors as multisensor systems for spoilage examination in foods
Mahdi Ghasemi-Varnamkhasti; Constantin Apetrei
; Jesus Lozano; Amarachukwu Anyogu
Palabras clave: Food Science; Biotechnology.
Pp. 71-92
Recent developments in cold plasma decontamination technology in the food industry
Ronit Mandal; Anika Singh; Anubhav Pratap Singh
Palabras clave: Food Science; Biotechnology.
Pp. 93-103
Nepeta species: From farm to food applications and phytotherapy
Bahare Salehi; Marco Valussi; Arun Kumar Jugran; Miquel Martorell; Karina Ramírez-Alarcón; Zorica Z. Stojanović-Radić; Hubert Antolak; Dorota Kręgiel; Ksenija S. Mileski; Mehdi Sharifi-Rad; William N. Setzer; María de la Luz Cádiz-Gurrea; Antonio Segura-Carretero; Bilge Şener; Javad Sharifi-Rad
Palabras clave: Food Science; Biotechnology.
Pp. 104-122
Pharmacokinetic and toxicological aspects of potassium sorbate food additive and its constituents
Parvin Dehghan; Ali Mohammadi; Hossein Mohammadzadeh-Aghdash; Jafar Ezzati Nazhad Dolatabadi
Palabras clave: Food Science; Biotechnology.
Pp. 123-130
Breeding for public health: A strategy
Sven Ove Hansson; Per Åman; Wulf Becker; Dirk-Jan De Koning; Carl Johan Lagerkvist; Ingrid Larsson; Anna Lehrman; Ulf Risérus; Sten Stymne
Palabras clave: Food Science; Biotechnology.
Pp. 131-140
Effect of plant extracts on the techno-functional properties of biodegradable packaging films
Shabir Ahmad Mir; B.N. Dar; Ali Abas Wani; Manzoor Ahmad Shah
Palabras clave: Food Science; Biotechnology.
Pp. 141-154
Current major degradation methods for aflatoxins: A review
Zhao Peng; Liangkai Chen; Yalun Zhu; Yue Huang; Xiaoli Hu; Qinghua Wu; Andreas K. Nüssler; Liegang Liu; Wei Yang
Palabras clave: Food Science; Biotechnology.
Pp. 155-166
Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins
Daniel Ananey-Obiri; Lovie Matthews; Malak H. Azahrani; Salam A. Ibrahim; Charis M. Galanakis; Reza Tahergorabi
Palabras clave: Food Science; Biotechnology.
Pp. 167-174
Emulsion electrospinning: Fundamentals, food applications and prospects
Cen Zhang; Fengqin Feng; Hui Zhang
Palabras clave: Food Science; Biotechnology.
Pp. 175-186
Enhancing enzymatic hydrolysis of food proteins and production of bioactive peptides using high hydrostatic pressure technology
Alice Marciniak; Shyam Suwal; Nassim Naderi; Yves Pouliot; Alain Doyen
Palabras clave: Food Science; Biotechnology.
Pp. 187-198