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
Risk presented to minimally processed chilled foods by psychrotrophic Bacillus cereus
Martin D. Webb; Gary C. Barker; Kaarin E. Goodburn; Michael W. Peck
Palabras clave: Food Science; Biotechnology.
Pp. 94-105
Macroalgal-derived protein hydrolysates and bioactive peptides: Enzymatic release and potential health enhancing properties
Filipa B. Pimentel; Rita C. Alves; Pádraigín A. Harnedy; Richard J. FitzGerald
; M. Beatriz P.P. Oliveira
Palabras clave: Food Science; Biotechnology.
Pp. 106-124
Progresses on processing methods of umami substances: A review
Yonggan Zhao; Min Zhang; Sakamon Devahastin; Yaping Liu
Palabras clave: Food Science; Biotechnology.
Pp. 125-135
Recent trends and applications of cellulose nanocrystals in food industry
Ruojun Mu; Xin Hong; Yongsheng Ni; Yuanzhao Li; Jie Pang; Qi Wang; Jianbo Xiao; Yafeng Zheng
Palabras clave: Food Science; Biotechnology.
Pp. 136-144
Intelligent packaging: Trends and applications in food systems
S. Kalpana; S.R. Priyadarshini; M. Maria Leena; J.A. Moses; C. Anandharamakrishnan
Palabras clave: Food Science; Biotechnology.
Pp. 145-157
Location and interactions of starches in planta: Effects on food and nutritional functionality
Sushil Dhital; Charles Brennan; Michael J. Gidley
Palabras clave: Food Science; Biotechnology.
Pp. 158-166
Understanding consumer physiological and emotional responses to food products using electroencephalography (EEG)
Sumethee Songsamoe; Ravinun Saengwong-ngam; Phanit Koomhin; Narumol Matan
Palabras clave: Food Science; Biotechnology.
Pp. 167-173
Ultra-processed foods: A new holistic paradigm?
Anthony Fardet; Edmond Rock
Palabras clave: Food Science; Biotechnology.
Pp. 174-184
Advances in research on bioactivity, metabolism, stability and delivery systems of lycopene
Xiuping Liang; Cuicui Ma; Xiaojia Yan; Xuebo Liu; Fuguo Liu
Palabras clave: Food Science; Biotechnology.
Pp. 185-196
Orbitides from flaxseed (Linum usitatissimum L.): A comprehensive review
Youn Young Shim; Ziliang Song; Pramodkumar D. Jadhav; Martin J.T. Reaney
Palabras clave: Food Science; Biotechnology.
Pp. 197-211