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
Non-chemical treatments for preventing the postharvest fungal rotting of citrus caused by Penicillium digitatum (green mold) and Penicillium italicum (blue mold)
Konstantinos Papoutsis
; Matthaios M. Mathioudakis; Joaquín H. Hasperué; Vasileios Ziogas
Palabras clave: Food Science; Biotechnology.
Pp. 479-491
Mechanisms and effects of ultrasound-assisted supercritical CO2 extraction
Erik Scott Dassoff; Yao Olive Li
Palabras clave: Food Science; Biotechnology.
Pp. 492-501
Allicin and health: A comprehensive review
Bahare Salehi; Paolo Zucca; Ilkay Erdogan Orhan; Elena Azzini; Charles Oluwaseun Adetunji; Soheb Anwar Mohammed; Sanjay K. Banerjee; Farukh Sharopov; Daniela Rigano; Javad Sharifi-Rad; Lorene Armstrong; Miquel Martorell; Antoni Sureda; Natália Martins; Zeliha Selamoğlu; Zaheer Ahmad
Palabras clave: Food Science; Biotechnology.
Pp. 502-516
Sweet and sour cherries: Origin, distribution, nutritional composition and health benefits
Federica Blando; B. Dave Oomah
Palabras clave: Food Science; Biotechnology.
Pp. 517-529
Using starch molecular fine structure to understand biosynthesis-structure-property relations
Wenwen Yu; Haiteng Li; Wei Zou; Keyu Tao; Jihui Zhu; Robert G. Gilbert
Palabras clave: Food Science; Biotechnology.
Pp. 530-536
To target or not to target? Definitions and nomenclature for targeted versus non-targeted analytical food authentication
Nicolai Zederkopff Ballin; Kristian Holst Laursen
Palabras clave: Food Science; Biotechnology.
Pp. 537-543
DNAFoil: Novel technology for the rapid detection of food adulteration
Aly Farag El Sheikha
Palabras clave: Food Science; Biotechnology.
Pp. 544-552
The positive impacts of microbial phytase on its nutritional applications
Hai-Yan Song; Aly Farag El Sheikha; Dian-Ming Hu
Palabras clave: Food Science; Biotechnology.
Pp. 553-562
Functional categorisation of dietary fibre in foods: Beyond ‘soluble’ vs ‘insoluble’
Michael J. Gidley; Gleb E. Yakubov
Palabras clave: Food Science; Biotechnology.
Pp. 563-568
Meeting the demand for meat – Analysing meat flows to and from the UK pre and post Brexit
Guy M. Poppy; Jenny Baverstock; Joseph Baverstock-Poppy
Palabras clave: Food Science; Biotechnology.
Pp. 569-578