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
Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review
Md. Saifullah; Mohammad Rezaul Islam Shishir
; Rayhana Ferdowsi; Md Ramim Tanver Rahman; Quan Van Vuong
Palabras clave: Food Science; Biotechnology.
Pp. 230-251
Glycemic control in Chinese steamed bread: Strategies and opportunities
Fan Zhu
Palabras clave: Food Science; Biotechnology.
Pp. 252-259
Fish gelatin modifications: A comprehensive review
Tao Huang; Zong-cai Tu; Xinchen Shangguan; Xiaomei Sha; Hui Wang; Lu Zhang; Nidhi Bansal
Palabras clave: Food Science; Biotechnology.
Pp. 260-269
Mapping energy consumption in food manufacturing
Alia Ladha-Sabur; Serafim Bakalis; Peter J. Fryer; Estefania Lopez-Quiroga
Palabras clave: Food Science; Biotechnology.
Pp. 270-280
A review of the approaches to predict the ease of swallowing and post-swallow residues
M. Marconati; J. Engmann; A.S. Burbidge; V. Mathieu; I. Souchon; M. Ramaioli
Palabras clave: Food Science; Biotechnology.
Pp. 281-297
Human health, legislative and socioeconomic issues caused by the fish-borne zoonotic parasite Anisakis: Challenges in risk assessment
Miguel Bao; Graham J. Pierce; Norval J.C. Strachan; Santiago Pascual; Miguel González-Muñoz; Arne Levsen
Palabras clave: Food Science; Biotechnology.
Pp. 298-310
Using polysaccharides for the enhancement of functionality of foods: A review
Xu Lu; Jinghao Chen; Zebin Guo; Yafeng Zheng; Mary C. Rea; Han Su; Xiuhua Zheng; Baodong Zheng; Song Miao
Palabras clave: Food Science; Biotechnology.
Pp. 311-327
Food texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitations
Mohsen Gavahian; Brijesh K. Tiwari; Yan-Hwa Chu; Yuwen Ting; Asgar Farahnaky
Palabras clave: Food Science; Biotechnology.
Pp. 328-339
Dry fractionation methods for plant protein, starch and fiber enrichment: A review
Andrew Assatory; Michael Vitelli; Amin Reza Rajabzadeh; Raymond L. Legge
Palabras clave: Food Science; Biotechnology.
Pp. 340-351
Edible insects as innovative foods: Nutritional and functional assessments
Seema Patel; Hafiz Ansar Rasul Suleria; Abdur Rauf
Palabras clave: Food Science; Biotechnology.
Pp. 352-359