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-iii
Asparagus (Asparagus officinalis): Processing effect on nutritional and phytochemical composition of spear and hard-stem byproducts
Bimal Chitrakar; Min Zhang; Benu Adhikari
Palabras clave: Food Science; Biotechnology.
Pp. 1-11
What is new on the hop extraction?
Vanesa Sanz; María Dolores Torres; José M. López Vilariño; Herminia Domínguez
Palabras clave: Food Science; Biotechnology.
Pp. 12-22
Prebiotics: Trends in food, health and technological applications
David de Paulo Farias; Fábio Fernandes de Araújo; Iramaia Angélica Neri-Numa; Glaucia Maria Pastore
Palabras clave: Food Science; Biotechnology.
Pp. 23-35
Corrigendum to "Metabolomics as a tool to study the mechanism of action of bioactive protein hydrolysates and peptides: A review of current literature" [Trends in Food Science and Technology 91 (2019) 625−633]
John O. Onuh; Rotimi E. Aluko
Palabras clave: Food Science; Biotechnology.
Pp. 36
Developing Innovative Food Structures & Functionalities through Process & Reformulation to Satisfy Consumer Needs & Expectations: Outcomes from the 32nd EFFoST International Conference 2018, Nantes, France
Ronan Gormley
Palabras clave: Food Science; Biotechnology.
Pp. 37-41
Pervaporation in the separation of essential oil components: A review
W.P. Silvestre; N.F. Livinalli; C. Baldasso; I.C. Tessaro
Palabras clave: Food Science; Biotechnology.
Pp. 42-52
Pulses and food security: Dietary protein, digestibility, bioactive and functional properties
Sílvia M.F. Bessada; João C.M. Barreira; M. Beatriz P.P. Oliveira
Palabras clave: Food Science; Biotechnology.
Pp. 53-68
Mycotoxin contamination in food: An exposition on spices
M.P. Thanushree; D. Sailendri; K.S. Yoha; J.A. Moses; C. Anandharamakrishnan
Palabras clave: Food Science; Biotechnology.
Pp. 69-80
Dietary polyphenols to combat the metabolic diseases via altering gut microbiota
Vemana Gowd; Naymul Karim; Mohammad Rezaul Islam Shishir; Lianghua Xie; Wei Chen
Palabras clave: Food Science; Biotechnology.
Pp. 81-93