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
Rambutan(Nephelium lappaceum L.):Nutritional and functional properties
C. Hernández-Hernández; C.N. Aguilar; R. Rodríguez-Herrera; A.C. Flores-Gallegos; J. Morlett-Chávez; M. Govea-Salas; J.A. Ascacio-Valdés
Palabras clave: Food Science; Biotechnology.
Pp. 201-210
Occurrence, synthesis, toxicity and detection methods for acrylamide determination in processed foods with special reference to biosensors: A review
Chandra S. Pundir; Neelam Yadav; Anil Kumar Chhillar
Palabras clave: Food Science; Biotechnology.
Pp. 211-225
Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review
Chandrakant Genu Dalbhagat; Dipendra Kumar Mahato; Hari Niwas Mishra
Palabras clave: Food Science; Biotechnology.
Pp. 226-240
State-of-the-art in terahertz sensing for food and water security – A comprehensive review
Aifeng Ren; Adnan Zahid; Dou Fan
; Xiaodong Yang; Muhammad Ali Imran; Akram Alomainy; Qammer H. Abbasi
Palabras clave: Food Science; Biotechnology.
Pp. 241-251
¿What is the new about food packaging material? A bibliometric review during 1996–2016
Adriana Rodríguez-Rojas; Alexandra Arango Ospina; Patricia Rodríguez-Vélez; Ronald Arana-Florez
Palabras clave: Food Science; Biotechnology.
Pp. 252-261
Global research trends in food safety in agriculture and industry from 1991 to 2018: A data-driven analysis
Kai Hu; Juan Liu; Bin Li; Lili Liu; Seyed Mohammad Taghi Gharibzahedi; Ye Su; Yongnian Jiang; Jinglu Tan; Yingkuan Wang; Ya Guo
Palabras clave: Food Science; Biotechnology.
Pp. 262-276
Sweet potato roots: Unrevealing an old food as a source of health promoting bioactive compounds – A review
Thatyane Mariano Rodrigues de Albuquerque; Karoliny Brito Sampaio; Evandro Leite de Souza
Palabras clave: Food Science; Biotechnology.
Pp. 277-286
Thymus spp. plants - Food applications and phytopharmacy properties
Bahare Salehi; Mohammad Sanad Abu-Darwish; Amer Hussein Tarawneh; Celia Cabral; Anastassiya V. Gadetskaya; Ligia Salgueiro; Tahereh Hosseinabadi; Sadegh Rajabi; Warren Chanda; Mehdi Sharifi-Rad; Rofhiwa Bridget Mulaudzi; Seyed Abdulmajid Ayatollahi; Farzad Kobarfard; Dılhun Keriman Arserim-Uçar; Javad Sharifi-Rad; Athar Ata; Navid Baghalpour; María del Mar Contreras
Palabras clave: Food Science; Biotechnology.
Pp. 287-306
Applying the adverse outcome pathway (AOP) for food sensitization to support in vitro testing strategies
Daniel Lozano-Ojalvo; Sara Benedé; Celia M. Antunes; Simona L. Bavaro; Grégory Bouchaud; Ana Costa; Sandra Denery-Papini; Araceli Díaz-Perales; María Garrido-Arandia; Marija Gavrovic-Jankulovic; Simone Hayen; Mónica Martínez-Blanco; Elena Molina; Linda Monaci; Raymond H.H. Pieters; Clelia Villemin; Harry J. Wichers; Barbara Wróblewska; Linette E.M. Willemsen; Erwin L. Roggen; Jolanda H.M. van Bilsen
Palabras clave: Food Science; Biotechnology.
Pp. 307-319
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-iv