Catálogo de publicaciones - revistas

Compartir en
redes sociales

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

Cobertura temática

otras-ingenierias

Otras ingenierías y tecnologías

Tabla de contenidos

doi: 10.1016/j.tifs.2019.02.041

Bioactive compounds from by-products of rice cultivation and rice processing: Extraction and application in the food and pharmaceutical industries

Methavee Peanparkdee; Satoshi IwamotoORCID

Palabras clave: Food Science; Biotechnology.

Pp. 109-117

doi: 10.1016/j.tifs.2019.02.008

Microemulsions as nanoreactors for synthesis of biopolymer nanoparticles

Sara AsgariORCID; Amir Hossein Saberi; David Julian McClements; Mengshi Lin

Palabras clave: Food Science; Biotechnology.

Pp. 118-130

doi: 10.1016/j.tifs.2019.02.027

Legume enriched cereal products: A generic approach derived from material science to predict their structuring by the process and their final properties

Anne-Flore Monnet; Karima Laleg; Camille Michon; Valérie MicardORCID

Palabras clave: Food Science; Biotechnology.

Pp. 131-143

doi: 10.1016/j.tifs.2019.02.016

Sustainable development of carbon nanodots technology: Natural products as a carbon source and applications to food safety

Chia-Chi HuangORCID; Yi-Shan Hung; Yih-Ming Weng; Wenlung Chen; Yen-Shi Lai

Palabras clave: Food Science; Biotechnology.

Pp. 144-152

doi: 10.1016/j.tifs.2019.02.037

Bioprospecting of brown seaweeds for biotechnological applications: Phlorotannin actions in inflammation and allergy network

Mariana Barbosa; Graciliana Lopes; Paula B. Andrade; Patrícia Valentão

Palabras clave: Food Science; Biotechnology.

Pp. 153-171

doi: 10.1016/j.tifs.2019.02.020

Sustainable valorisation of tomato pomace: A comprehensive review

Zhiqiang Lu; Jiajia Wang; Ruiping Gao; Fayin Ye; Guohua ZhaoORCID

Palabras clave: Food Science; Biotechnology.

Pp. 172-187

doi: 10.1016/j.tifs.2019.02.023

Toward the design of functional foods and biobased products by 3D printing: A review

Stéphane Portanguen; Pascal TournayreORCID; Jason SicardORCID; Thierry Astruc; Pierre-Sylvain Mirade

Palabras clave: Food Science; Biotechnology.

Pp. 188-198

doi: 10.1016/j.tifs.2019.02.035

A critical review on the possible remediation of sediment in cocoa/coffee flavored milk

Chandrakant R. Holkar; Ananda J. Jadhav; Dipak V. PinjariORCID

Palabras clave: Food Science; Biotechnology.

Pp. 199-208

doi: 10.1016/j.tifs.2019.02.014

Cashew nut allergy; immune health challenge

Tabussam Tufail; Farhan Saeed; Huma Bader Ul Ain; Bushra Niaz; Muhammad Afzaal; Ahmad Din; Hafiz Ansar Rasul Suleria

Palabras clave: Food Science; Biotechnology.

Pp. 209-216

doi: 10.1016/j.tifs.2019.02.005

Protein-protein crosslinking in food: Proteomic characterisation methods, consequences and applications

Hannah J. McKerchar; Stefan Clerens; Renwick C.J. Dobson; Jolon M. Dyer; Evelyne Maes; Juliet A. Gerrard

Palabras clave: Food Science; Biotechnology.

Pp. 217-229