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
Sampling guidelines for building and curating food authenticity databases
James Donarski; Federica Camin; Carsten Fauhl-Hassek; Rob Posey; Mike Sudnik
Palabras clave: Food Science; Biotechnology.
Pp. 187-193
Nutrition in the digital age - How digital tools can help to solve the personalized nutrition conundrum
M. Michel; A. Burbidge
Palabras clave: Food Science; Biotechnology.
Pp. 194-200
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-v
Maillard conjugation as an approach to improve whey proteins functionality: A review of conventional and novel preparation techniques
Ali Sedaghat Doost; Maryam Nikbakht Nasrabadi; Jianfeng Wu; Qurrotul A'yun; Paul Van der Meeren
Palabras clave: Food Science; Biotechnology.
Pp. 1-11
Inactivation of parasite transmission stages: Efficacy of treatments on foods of non-animal origin
Cédric Gérard; Frits Franssen; Stephanie La Carbona; Silivia Monteiro; Anamaria Cozma-Petruţ; Kjersti S. Utaaker; Anet Režek Jambrak; Neil Rowan; David Rodríguez-Lazaro; Abidelfatah Nasser; Kristoffer Tysnes; Lucy J. Robertson
Palabras clave: Food Science; Biotechnology.
Pp. 12-23
Soy whey: More than just wastewater from tofu and soy protein isolate industry
Jian-Yong Chua; Shao-Quan Liu
Palabras clave: Food Science; Biotechnology.
Pp. 24-32
Bisphenol A in food as a result of its migration from food packaging
F. Vilarinho; R. Sendón; A. van der Kellen; M.F. Vaz; A. Sanches Silva
Palabras clave: Food Science; Biotechnology.
Pp. 33-65
Recent advances in detecting and regulating ethylene concentrations for shelf-life extension and maturity control of fruit: A review
Bingxue Hu; Da-Wen Sun; Hongbin Pu; Qingyi Wei
Palabras clave: Food Science; Biotechnology.
Pp. 66-82
Asian grain-based food products and the European scheme for food protected designations of origin: A critical analysis
Valentina Melini; Francesca Melini
Palabras clave: Food Science; Biotechnology.
Pp. 83-94
Mycotoxins in cereal-based products during 24 years (1983–2017): A global systematic review
Amin Mousavi Khaneghah; Yadolah Fakhri; Hadi Hashemi Gahruie; Mehrdad Niakousari; Anderson S. Sant’Ana
Palabras clave: Food Science; Biotechnology.
Pp. 95-105