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
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii
Starch based aerogels: Production, properties and applications
Fan Zhu
Palabras clave: Food Science; Biotechnology.
Pp. 1-10
Risk assessment of dietary deoxynivalenol exposure in wheat products worldwide: Are new codex DON guidelines adequately protective?
Chen Chen; Nikita Saha Turna; Felicia Wu
Palabras clave: Food Science; Biotechnology.
Pp. 11-25
Different techniques for extraction and micro/nanoencapsulation of saffron bioactive ingredients
Farhad Garavand; Somaye Rahaee; Nooshin Vahedikia; Seid Mahdi Jafari
Palabras clave: Food Science; Biotechnology.
Pp. 26-44
Black chokeberry (Aronia melanocarpa) and its products as potential health-promoting factors - An overview
Andrzej Sidor; Agnieszka Drożdżyńska; Anna Gramza-Michałowska
Palabras clave: Food Science; Biotechnology.
Pp. 45-60
Conference report 1st German - Chinese Symposium “functional and healthy food ingredients generated through state-of-the-art biotechnology” – Outcome & perspectives
Timo Stressler; Lutz Fischer; Yanyan Zhang; Irene Huber; Bo Jiang; Wanmeng Mu; Shaoping Nie
Palabras clave: Food Science; Biotechnology.
Pp. 61-64
Techniques for protein digestion research in Decapoda: A review
L. Rojo-Arreola; M.A. Navarrete del Toro; J. Cordova-Murueta; F. García-Carreño
Palabras clave: Food Science; Biotechnology.
Pp. 65-75
Edible flowers with the common name “marigold”: Their therapeutic values and processing
Bimal Chitrakar; Min Zhang; Bhesh Bhandari
Palabras clave: Food Science; Biotechnology.
Pp. 76-87
1-Deoxynojirimycin, its potential for management of non-communicable metabolic diseases
Kiran Thakur; Yuan-Yuan Zhang; Andrei Mocan; Fang Zhang; Jian-Guo Zhang; Zhao-Jun Wei
Palabras clave: Food Science; Biotechnology.
Pp. 88-99
Mechanisms of action of novel ingredients used in edible films to preserve microbial quality and oxidative stability in sausages - A review
Johana Bolívar-Monsalve; Cristina Ramírez-Toro; Germán Bolívar; Carlos Ceballos-González
Palabras clave: Biotechnology; Food Science.
Pp. 100-109