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
Research progress in peanut allergens and their allergenicity reduction
Xiaowen Pi; Yin Wan; Yili Yang; Ruyi Li; Xiaojiang Wu; Mingyong Xie; Xin Li; Guiming Fu
Palabras clave: Food Science; Biotechnology.
Pp. 212-220
The effects and mechanisms of epigallocatechin-3-gallate on reversing multidrug resistance in cancer
Wenji Zhang; Wenjuan Zhang; Lingli Sun; Limin Xiang; Xingfei Lai; Qiuhua Li; Shili Sun
Palabras clave: Food Science; Biotechnology.
Pp. 221-233
Novel thermal and non-thermal processing of watermelon juice
Chiranjit Bhattacharjee; V.K. Saxena; Suman Dutta
Palabras clave: Food Science; Biotechnology.
Pp. 234-243
Edible flowers: Emerging components in the diet
Tânia C.S. P. Pires; Lillian Barros; Celestino Santos-Buelga; Isabel C.F.R. Ferreira
Palabras clave: Food Science; Biotechnology.
Pp. 244-258
"Engage with the future": A brief summary of the 13th Pangborn Sensory Science Symposium
M. Pedrotti
Palabras clave: Food Science; Biotechnology.
Pp. 259-261
Food supplements’ non-conformity in Europe – Poland: A case study
Aleksandra Kowalska; Milena Bieniek; Louise Manning
Palabras clave: Food Science; Biotechnology.
Pp. 262-270
Recent advances in processing technology to reduce 5-hydroxymethylfurfural in foods
Chieh-Hsiu Lee; Kai-Ting Chen; Jer-An Lin; Yu-Ting Chen; Yi-An Chen; Jung-Tsung Wu; Chang-Wei Hsieh
Palabras clave: Food Science; Biotechnology.
Pp. 271-280
Determinants of real-life behavioural interventions to stimulate more plant-based and less animal-based diets: A systematic review
Danny Taufik; Muriel C.D. Verain; Emily P. Bouwman; Machiel J. Reinders
Palabras clave: Food Science; Biotechnology.
Pp. 281-303
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii
Glass transitions as affected by food compositions and by conventional and novel freezing technologies: A review
Swati Mahato; Zhiwei Zhu; Da-Wen Sun
Palabras clave: Food Science; Biotechnology.
Pp. 1-11