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
Molecular annotation of food – Towards personalized diet and precision health
Junai Gan; Justin B. Siegel; J. Bruce German
Palabras clave: Food Science; Biotechnology.
Pp. 675-680
The Food Naturalness Index (FNI): An integrative tool to measure the degree of food naturalness
Luis Manuel Sanchez-Siles; Fabienne Michel; Sergio Román; Maria Jose Bernal; Bertine Philipsen; Juan Francisco Haro; Stefan Bodenstab; Michael Siegrist
Palabras clave: Food Science; Biotechnology.
Pp. 681-690
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii
Sulfated polysaccharides: Immunomodulation and signaling mechanisms
Lixin Huang; Mingyue Shen; Gordon A. Morris; Jianhua Xie
Palabras clave: Food Science; Biotechnology.
Pp. 1-11
Critical analysis of microwave hydrodiffusion and gravity as a green tool for extraction of essential oils: Time to replace traditional distillation
Kavi Bhushan Singh Chouhan; Roshni Tandey; Kamal Kumar Sen; Rajendra Mehta; Vivekananda Mandal
Palabras clave: Food Science; Biotechnology.
Pp. 12-21
Application of essential oil as a sustained release preparation in food packaging
Jian Ju; Xueqi Chen; Yunfei Xie; Hang Yu; Yahui Guo; Yuliang Cheng; He Qian; Weirong Yao
Palabras clave: Food Science; Biotechnology.
Pp. 22-32
Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review
Gangcheng Wu; Chang Chang; Chenchen Hong; Hui Zhang; Jianhua Huang; Qingzhe Jin; Xingguo Wang
Palabras clave: Food Science; Biotechnology.
Pp. 33-45
An overview of extraction and purification techniques of seaweed dietary fibers for immunomodulation on gut microbiota
M. Ajanth Praveen; K.R. Karthika Parvathy; P. Balasubramanian; R. Jayabalan
Palabras clave: Food Science; Biotechnology.
Pp. 46-64
Effects of polysaccharides on glycometabolism based on gut microbiota alteration
Qingying Fang; Jielun Hu; Qixing Nie; Shaoping Nie
Palabras clave: Food Science; Biotechnology.
Pp. 65-70
UV treatment improved the quality of postharvest fruits and vegetables by inducing resistance
Wanli Zhang; Weibo Jiang
Palabras clave: Food Science; Biotechnology.
Pp. 71-80