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
Basic principles for developing real-time PCR methods used in food analysis: A review
Tae Sun Kang
Palabras clave: Food Science; Biotechnology.
Pp. 574-585
Dihydromyricetin: A review on identification and quantification methods, biological activities, chemical stability, metabolism and approaches to enhance its bioavailability
Dan Liu; Yiqin Mao; Lijun Ding; Xin-An Zeng
Palabras clave: Food Science; Biotechnology.
Pp. 586-597
Classical and emerging non-destructive technologies for safety and quality evaluation of cereals: A review of recent applications
Nisar Hussain; Da-Wen Sun; Hongbin Pu
Palabras clave: Food Science; Biotechnology.
Pp. 598-608
Insights into Eucalyptus genus chemical constituents, biological activities and health-promoting effects
Bahare Salehi; Javad Sharifi-Rad; Cristina Quispe; Henrry Llaique; Michael Villalobos; Antonella Smeriglio; Domenico Trombetta; Shahira M. Ezzat; Mohamed A. Salem; Ahmed Zayed; Carla Marina Salgado Castillo; Simin Emamzadeh Yazdi; Surjit Sen; Krishnendu Acharya; Farukh Sharopov; Natália Martins
Palabras clave: Food Science; Biotechnology.
Pp. 609-624
Metabolomics as a tool to study the mechanism of action of bioactive protein hydrolysates and peptides: A review of current literature
John O. Onuh; Rotimi E. Aluko
Palabras clave: Food Science; Biotechnology.
Pp. 625-633
eNutrition - The next dimension for eHealth?
Mike Boland; John Bronlund
Palabras clave: Food Science; Biotechnology.
Pp. 634-639
The rise of blockchain technology in agriculture and food supply chains
Andreas Kamilaris; Agusti Fonts; Francesc X. Prenafeta-Boldύ
Palabras clave: Food Science; Biotechnology.
Pp. 640-652
The components and amylase activity of Massa Medicata Fermentata during the process of fermentation
Ming-Shu Xu; Qiang Fu; Alicia Baxter
Palabras clave: Food Science; Biotechnology.
Pp. 653-661
Explaining emerging-market firms’ acquisitions of developed-market firms: A resource based perspective
Rosa Caiazza; Saikat Chaudhuri
Palabras clave: Food Science; Biotechnology.
Pp. 662-669
Edible flowers. Benefits and risks pertaining to their consumption
Ewa Matyjaszczyk; Maria Śmiechowska
Palabras clave: Food Science; Biotechnology.
Pp. 670-674