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
Strategies for controlling release of plastic compounds into foodstuffs based on application of nanoparticles and its potential health issues
Maryam Zabihzadeh Khajavi; Reza Mohammadi
; Shervin Ahmadi; Mehdi Farhoodi; Mojtaba Yousefi
Palabras clave: Food Science; Biotechnology.
Pp. 1-12
Measuring and controlling ice crystallization in frozen foods: A review of recent developments
Zhiwei Zhu; Qianyun Zhou; Da-Wen Sun
Palabras clave: Food Science; Biotechnology.
Pp. 13-25
Oxygen scavengers for food packaging applications: A review
Aishee Dey; Sudarsan Neogi
Palabras clave: Food Science; Biotechnology.
Pp. 26-34
Pectin polymers as wall materials for the nano-encapsulation of bioactive compounds
Abdur Rehman; Talha Ahmad; Rana Muhammad Aadil; Maria Julia Spotti; Amr M. Bakry; Imran Mahmood Khan; Li Zhao; Tahreem Riaz; Qunyi Tong
Palabras clave: Food Science; Biotechnology.
Pp. 35-46
Analytical control of nanodelivery lipid-based systems for encapsulation of nutraceuticals: Achievements and challenges
Cristina Montes; Ma Jesús Villaseñor; Ángel Ríos
Palabras clave: Food Science; Biotechnology.
Pp. 47-62
Research advances in browning of button mushroom (Agaricus bisporus): Affecting factors and controlling methods
Xiaohui Lin; Da-Wen Sun
Palabras clave: Food Science; Biotechnology.
Pp. 63-75
Bioactive and functional compounds in apple pomace from juice and cider manufacturing: Potential use in dermal formulations
João C.M. Barreira; Ana Alvarez Arraibi; Isabel C.F.R. Ferreira
Palabras clave: Food Science; Biotechnology.
Pp. 76-87
Thermal treatments and emerging technologies: Impacts on the structure and techno-functional properties of milk proteins
Lauane Nunes; Guilherme M. Tavares
Palabras clave: Food Science; Biotechnology.
Pp. 88-99
Hybrid nanocomposites modified on sensors and biosensors for the analysis of food functionality and safety
Lin Lu; Zhiwei Zhu; Xianqiao Hu
Palabras clave: Food Science; Biotechnology.
Pp. 100-110