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
Critical assessment of formulation, processing and storage conditions on the quality of alveolar baked products determined by different analytical techniques: A review
Zeineb Nhouchi; Eliot Patrick Botosoa; Romdhane Karoui
Palabras clave: Food Science; Biotechnology.
Pp. 159-171
Cocoa (Theobroma cacao L.) pod husk: Renewable source of bioactive compounds
Rocio Campos-Vega; Karen H. Nieto-Figueroa; B. Dave Oomah
Palabras clave: Food Science; Biotechnology.
Pp. 172-184
Viability of commercial cucumber fermentation without nitrogen or air purging
Yawen Zhai; Ilenys M. Pérez-Díaz; Joscelin T. Diaz
Palabras clave: Food Science; Biotechnology.
Pp. 185-192
A review on technological parameters and recent advances in the fortification of processed cheese
Grace Talbot-Walsh; David Kannar; Cordelia Selomulya
Palabras clave: Food Science; Biotechnology.
Pp. 193-202
Focus on gluten free biscuits: Ingredients and issues
Maria Di Cairano; Fernanda Galgano; Roberta Tolve; Marisa Carmela Caruso; Nicola Condelli
Palabras clave: Food Science; Biotechnology.
Pp. 203-212
Challenges and solutions of optical-based nondestructive quality inspection for robotic fruit and vegetable grading systems: A technical review
Baohua Zhang; Baoxing Gu; Guangzhao Tian; Jun Zhou; Jichao Huang; Yingjun Xiong
Palabras clave: Food Science; Biotechnology.
Pp. 213-231
Reciprocal interactions between resveratrol and gut microbiota deepen our understanding of molecular mechanisms underlying its health benefits
Liang Shen; Hong-Fang Ji
Palabras clave: Food Science; Biotechnology.
Pp. 232-236
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii
Gradients in compositions in the starchy endosperm of wheat have implications for milling and processing
Paola Tosi; Jibin He; Alison Lovegrove; Irene Gonzáles-Thuillier; Simon Penson; Peter R. Shewry
Palabras clave: Food Science; Biotechnology.
Pp. 1-7
Membrane-based technologies as an emerging tool for separating high-added-value compounds from natural products
Roberto Castro-Muñoz; Vlastimil Fíla
Palabras clave: Food Science; Biotechnology.
Pp. 8-20