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
Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints
Muhammad Arslan; Allah Rakha; Zou Xiaobo; Muhammad Arsalan Mahmood
Palabras clave: Food Science; Biotechnology.
Pp. 194-202
Cocoa flavanols and blood pressure reduction: Is there enough evidence to support a health claim in the United States?
Yidi Wang; Bradley A. Feltham; Miyoung Suh
; Peter J.H. Jones
Palabras clave: Food Science; Biotechnology.
Pp. 203-210
Digestion and absorption of red grape and wine anthocyanins through the gastrointestinal tract
Fuliang Han; Ping Yang; Hua Wang; Iva Fernandes; Nuno Mateus; Yangjie Liu
Palabras clave: Food Science; Biotechnology.
Pp. 211-224
Structure, properties, and potential applications of waxy tapioca starches – A review
Chao-Feng Hsieh; Weichang Liu; Judith K. Whaley; Yong-Cheng Shi
Palabras clave: Food Science; Biotechnology.
Pp. 225-234
Non-covalent dietary fiber - Polyphenol interactions and their influence on polyphenol bioaccessibility
Lidija Jakobek; Petra Matić
Palabras clave: Food Science; Biotechnology.
Pp. 235-247
Strategies for enrichment and purification of polyphenols from fruit-based materials
N.P. Kelly; A.L. Kelly; J.A. O'Mahony
Palabras clave: Food Science; Biotechnology.
Pp. 248-258
Novel techniques for evaluating freshness quality attributes of fish: A review of recent developments
Leilei Wu; Hongbin Pu; Da-Wen Sun
Palabras clave: Food Science; Biotechnology.
Pp. 259-273
The new trends and challenges for sensory and consumers sciences: Outcomes from EUROSENSE 2018, a sense of taste
M. Pedrotti
Palabras clave: Food Science; Biotechnology.
Pp. 274-276
Single-molecule detection of proteins and toxins in food using atomic force microscopy
R. Alexander Reese; Bingqian Xu
Palabras clave: Food Science; Biotechnology.
Pp. 277-284
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii