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
Conventional and emerging detection techniques for pathogenic bacteria in food science: A review
Saima Hameed; Lijuan Xie; Yibin Ying
Palabras clave: Food Science; Biotechnology.
Pp. 61-73
The improvements of functional ingredients from marine foods in lipid metabolism
Teng Wang; Changhu Xue; Tiantian Zhang; Yuming Wang
Palabras clave: Food Science; Biotechnology.
Pp. 74-89
Colorimetric sensor arrays based on chemo-responsive dyes for food odor visualization
Huang Xiao-wei; Zou Xiao-bo; Shi Ji-yong; Li Zhi-hua; Zhao Jie-wen
Palabras clave: Food Science; Biotechnology.
Pp. 90-107
Fractionation of polysaccharides by gradient non-solvent precipitation: A review
Xiuting Hu; H. Douglas Goff
Palabras clave: Food Science; Biotechnology.
Pp. 108-115
Biotechnological routes for transglutaminase production: Recent achievements, perspectives and limits
Limin Wang; Bo Yu; Ruixuan Wang; Jianchun Xie
Palabras clave: Food Science; Biotechnology.
Pp. 116-120
Chemical and biological properties of feijoa (Acca sellowiana)
Fan Zhu
Palabras clave: Food Science; Biotechnology.
Pp. 121-131
Food smuggling and trafficking: The key factors of influence
Jan Mei Soon; Louise Manning
Palabras clave: Food Science; Biotechnology.
Pp. 132-138
Removing and detoxifying methods of patulin: A review
Enjie Diao; Hanxue Hou; Weicheng Hu; Haizhou Dong; Xiangyang Li
Palabras clave: Food Science; Biotechnology.
Pp. 139-145
Is gut microbiota a relevant and competitive dietary target for cardio-metabolic health? Proceedings of an expert workshop
Elke A. Trautwein; Harry P.F. Peters; David J. Mela; Christine Edwards; Hilde Herrema; Jingyuan Fu; Marian Geldof; Ruud Albers
Palabras clave: Food Science; Biotechnology.
Pp. 146-154
Microbial food safety in the 21st century: Emerging challenges and foodborne pathogenic bacteria
Charles M.A.P. Franz; Heidy M.W. den Besten; Christina Böhnlein; Manfred Gareis; Marcel H. Zwietering; Vincenzina Fusco
Pp. 155-158