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
Seafood allergy: Occurrence, mechanisms and measures
Linglin Fu; Chong Wang; Yang Zhu
; Yanbo Wang
Palabras clave: Food Science; Biotechnology.
Pp. 80-92
Review of drying technology of fig
Wan Nurlaila Mat Desa; Masita Mohammad; Ahmad Fudholi
Palabras clave: Food Science; Biotechnology.
Pp. 93-103
Benefits of tree nut consumption on aging and age-related diseases: Mechanisms of actions
Marius Emil Rusu; Ramona Simedrea; Ana-Maria Gheldiu; Andrei Mocan; Laurian Vlase; Daniela-Saveta Popa; Isabel C.F.R. Ferreira
Palabras clave: Food Science; Biotechnology.
Pp. 104-120
Review of lactose and galactose metabolism in Lactic Acid Bacteria dedicated to expert genomic annotation
Christelle F. Iskandar; Catherine Cailliez-Grimal; Frédéric Borges; Anne-Marie Revol-Junelles
Palabras clave: Food Science; Biotechnology.
Pp. 121-132
Powdered honey – drying methods and parameters, types of carriers and drying aids, physicochemical properties and storage stability
Katarzyna Samborska
Palabras clave: Food Science; Biotechnology.
Pp. 133-142
Heat assisted HPP for the inactivation of bacteria, moulds and yeasts spores in foods: Log reductions and mathematical models
Evelyn; Filipa V.M. Silva
Palabras clave: Food Science; Biotechnology.
Pp. 143-156
Recent developments in biosensors to combat agricultural challenges and their future prospects
Monika Kundu; P. Krishnan; R.K. Kotnala; Gajjala Sumana
Palabras clave: Food Science; Biotechnology.
Pp. 157-178
A practical guide for designing effective nutraceutical combinations in the form of foods, beverages, and dietary supplements against chronic degenerative diseases
Jesús Santana-Gálvez; Luis Cisneros-Zevallos; Daniel A. Jacobo-Velázquez
Palabras clave: Food Science; Biotechnology.
Pp. 179-193
Role of food proteins and bioactive peptides in inflammatory bowel disease
Samuel Fernández-Tomé; Blanca Hernández-Ledesma; María Chaparro; Pedro Indiano-Romacho; David Bernardo; Javier P. Gisbert
Palabras clave: Food Science; Biotechnology.
Pp. 194-206
A review of new directions in managing fruit and vegetable processing by-products
Joanna Majerska; Anna Michalska; Adam Figiel
Palabras clave: Food Science; Biotechnology.
Pp. 207-219