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
Applications of reverse micelles technique in food science: A comprehensive review
Xiaohong Sun; Nandika Bandara
Palabras clave: Food Science; Biotechnology.
Pp. 106-115
Micro/nano-encapsulated phase change materials (PCMs) as emerging materials for the food industry
Elham Alehosseini; Seid Mahdi Jafari
Palabras clave: Food Science; Biotechnology.
Pp. 116-128
Economic foundations for the use of biotechnology to improve farm animal welfare
Danielle Ufer; David L. Ortega; Christopher A. Wolf
Palabras clave: Food Science; Biotechnology.
Pp. 129-138
Fructooligosaccharides production from agro-wastes as alternative low-cost source
Orlando de la Rosa; Adriana Carolina Flores-Gallegos; Diana Muñíz-Marquez; Clarisse Nobre; Juan C. Contreras-Esquivel; Cristobal N. Aguilar
Palabras clave: Food Science; Biotechnology.
Pp. 139-146
Biology, phytochemical profile and prospects for snake fruit: An antioxidant-rich fruit of South East Asia
Purabi Mazumdar; Howgen Pratama; Su-Ee Lau; Chee How Teo; Jennifer Ann Harikrishna
Palabras clave: Food Science; Biotechnology.
Pp. 147-158
Food fraud vulnerability assessment: Reliable data sources and effective assessment approaches
Louise Manning; Jan Mei Soon
Palabras clave: Food Science; Biotechnology.
Pp. 159-168
Impact of jasmonates on safety, productivity and physiology of food crops
Mohammadreza Asghari
Palabras clave: Food Science; Biotechnology.
Pp. 169-183
Can nudging improve the environmental impact of food supply chain? A systematic review
Linda Ferrari; Alessia Cavaliere; Elisa De Marchi; Alessandro Banterle
Palabras clave: Food Science; Biotechnology.
Pp. 184-192
Truffles: From Islamic culture to chemistry, pharmacology, and food trends in recent times
Shaden A.M. Khalifa; Mohamed A. Farag; Nermeen Yosri; Jamal S.M. Sabir; Aamer Saeed; Saleh Mohammed Al-Mousawi; Wafaa Taha; Syed Ghulam Musharraf; Seema Patel; Hesham R. El-Seedi
Palabras clave: Food Science; Biotechnology.
Pp. 193-218
Eggshell calcium: A cheap alternative to expensive supplements
Marium Waheed; Masood Sadiq Butt; Aamir Shehzad; Noranizan Mohd Adzahan; Muhammad Asim Shabbir; Hafiz Ansar Rasul Suleria; Rana Muhammad Aadil
Palabras clave: Food Science; Biotechnology.
Pp. 219-230