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
An introduction to current food safety needs
Katherine Flynn; Begoña Pérez Villarreal; Alejandro Barranco
; Nastasia Belc; Bryndis Björnsdóttir; Vincenzina Fusco; Sandra Rainieri; Sigrun Elsa Smaradóttir; Irina Smeu; Paula Teixeira; Hrönn Ólína Jörundsdóttir
Palabras clave: Food Science; Biotechnology.
Pp. 1-3
Food in the bioeconomy
Hordur G. Kristinsson; Hrönn Ólína Jörundsdóttir
Palabras clave: Food Science; Biotechnology.
Pp. 4-6
Potentials and possible safety issues of using biorefinery products in food value chains
Lene Lange; Anne S. Meyer
Palabras clave: Food Science; Biotechnology.
Pp. 7-11
Safe and sustainable protein sources from the forest industry – The case of fish feed
Birgir Örn Smárason; Björn Alriksson; Ragnar Jóhannsson
Palabras clave: Food Science; Biotechnology.
Pp. 12-14
Organic foods contribution to nutritional quality and value
Mona Elena Popa; Amalia Carmen Mitelut; Elisabeta Elena Popa; Andreea Stan; Vlad Ioan Popa
Palabras clave: Food Science; Biotechnology.
Pp. 15-18
Active biocompounds to improve food nutritional value
D. Quintin; P. Garcia-Gomez; M. Ayuso; A.M. Sanmartin
Palabras clave: Food Science; Biotechnology.
Pp. 19-21
Innovative refractance window drying technology to keep nutrient value during processing
Nathalie Bernaert; Bart Van Droogenbroeck; Els Van Pamel; Hendrik De Ruyck
Palabras clave: Food Science; Biotechnology.
Pp. 22-24
Reformulating foods to meet current scientific knowledge about salt, sugar and fats
Nastasia Belc; Irina Smeu; Adriana Macri; Dario Vallauri; Katherine Flynn
Palabras clave: Food Science; Biotechnology.
Pp. 25-28
Mind Genomics (Conjoint Analysis): The new concept research in the analysis of consumer behaviour and choice
Sebastiano Porretta; Attila Gere; Dalma Radványi; Howard Moskowitz
Palabras clave: Food Science; Biotechnology.
Pp. 29-33
Reprint of: 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
Palabras clave: Food Science; Biotechnology.
Pp. 34-37