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
Application of non-invasive technologies in dry-cured ham: An overview
Cristina Pérez-Santaescolástica; Ilse Fraeye; Francisco J. Barba; Belen Gómez; Igor Tomasevic
; Alberto Romero; Andrés Moreno; Fidel Toldrá; Jose M. Lorenzo
Palabras clave: Food Science; Biotechnology.
Pp. 360-374
Ethanol standard in halal dietary product among Southeast Asian halal governing bodies
Norhidayah Pauzi; Saadan Man; Mohd Saiful Anwar Mohd Nawawi; Mohd Fauzi Abu-Hussin
Palabras clave: Food Science; Biotechnology.
Pp. 375-380
Edible flowers as functional food: A review on artichoke (Cynara cardunculus L.)
Alina-Ioana Gostin; Viduranga Y. Waisundara
Palabras clave: Food Science; Biotechnology.
Pp. 381-391
New approach for yoghurt and ice cream production: High-intensity ultrasound
Vildan Akdeniz; A. Sibel Akalın
Palabras clave: Food Science; Biotechnology.
Pp. 392-398
Bioavailability of bioactive peptides derived from food proteins across the intestinal epithelial membrane: A review
Qingbiao Xu; Hui Hong; Jianping Wu; Xianghua Yan
Palabras clave: Food Science; Biotechnology.
Pp. 399-411
A review of food reformulation of baked products to reduce added sugar intake
Xiao Luo; Jayashree Arcot; Timothy Gill; Jimmy C.Y. Louie; Anna Rangan
Palabras clave: Food Science; Biotechnology.
Pp. 412-425
Membrane separation technology for the recovery of nutraceuticals from food industrial streams
Akmal Nazir; Kashif Khan; Abid Maan; Rabia Zia; Lidietta Giorno; Karin Schroën
Palabras clave: Food Science; Biotechnology.
Pp. 426-438
A state-of-the-art review on facilitating sustainable agriculture through green fertilizer technology adoption: Assessing farmers behavior
Nadia Adnan; Shahrina Md Nordin; Mohamad Ariff Bahruddin; Ahmad Hussen Tareq
Palabras clave: Food Science; Biotechnology.
Pp. 439-452
Rapid detection and control of psychrotrophic microorganisms in cold storage foods: A review
Qingyi Wei; Xiaomei Wang; Da-Wen Sun; Hongbin Pu
Palabras clave: Food Science; Biotechnology.
Pp. 453-464
Microfluidic assembly of food-grade delivery systems: Toward functional delivery structure design
Yiming Feng; Youngsoo Lee
Palabras clave: Food Science; Biotechnology.
Pp. 465-478