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
Fresh extra virgin olive oil, with or without veil
José Antonio Cayuela-Sánchez
; Belén Caballero-Guerrero
Palabras clave: Food Science; Biotechnology.
Pp. 78-85
Trends of research on polycyclic aromatic hydrocarbons in food: A 20-year perspective from 1997 to 2017
Yaqing Sun; Shimin Wu; Guangyi Gong
Palabras clave: Food Science; Biotechnology.
Pp. 86-98
The effects of mycotoxin patulin on cells and cellular components
Srinivasan Ramalingam; Ashutosh Bahuguna; Myunghee Kim
Palabras clave: Food Science; Biotechnology.
Pp. 99-113
Inactivation of parasite transmission stages: Efficacy of treatments on food of animal origin
Frits Franssen; Cédric Gerard; Anamaria Cozma-Petruţ; Madalena Vieira-Pinto; Anet Režek Jambrak; Neil Rowan; Peter Paulsen; Miroslaw Rozycki; Kristoffer Tysnes; David Rodriguez-Lazaro; Lucy Robertson
Palabras clave: Food Science; Biotechnology.
Pp. 114-128
Biotechnological potential of yeasts in functional food industry
Amit Kumar Rai; Ashok Pandey; Dinabandhu Sahoo
Palabras clave: Food Science; Biotechnology.
Pp. 129-137
Mulberry: A review of bioactive compounds and advanced processing technology
Peng Wen; Teng-Gen Hu; Robert J. Linhardt; Sen-Tai Liao; Hong Wu; Yu-Xiao Zou
Palabras clave: Food Science; Biotechnology.
Pp. 138-158
Promising effects of β-glucans on glyceamic control in diabetes
Rukiye Bozbulut; Nevin Sanlier
Palabras clave: Food Science; Biotechnology.
Pp. 159-166
Recent understanding of starch biosynthesis in cassava for quality improvement: A review
Piengtawan Tappiban; Duncan R. Smith; Kanokporn Triwitayakorn; Jinsong Bao
Palabras clave: Food Science; Biotechnology.
Pp. 167-180
Lactitol: Production, properties, and applications
Sergio I. Martínez-Monteagudo; Maryam Enteshari; Lloyd Metzger
Palabras clave: Food Science; Biotechnology.
Pp. 181-191
WITHDRAWN: Application of atomic force microscopy in food science
Jian Zhong; Xichang Wang; Paul M. Finglas; Yifen Wang
Palabras clave: Food Science; Biotechnology.
Pp. 192-193