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-ii
The concentration of potentially toxic elements (PTEs) in eggs: A global systematic review, meta-analysis and probabilistic health risk assessment
Ali Atamaleki; Mohsen Sadani; Amir Raoofi; Ali Miri; Saeed Gharibian Bajestani; Yadolah Fakhri; Zoha Heidarinejad; Amin Mousavi Khaneghah
Palabras clave: Food Science; Biotechnology.
Pp. 1-9
Phages as biocontrol agents in dairy products
Mayra C. García-Anaya; David R. Sepulveda; Alma I. Sáenz-Mendoza; Claudio Rios-Velasco; Paul B. Zamudio-Flores; Carlos H. Acosta-Muñiz
Palabras clave: Food Science; Biotechnology.
Pp. 10-20
Feeding the skin: A new trend in food and cosmetics convergence
Catarina Faria-Silva; Andreia Ascenso; Ana M. Costa; Joana Marto; Manuela Carvalheiro; Helena Margarida Ribeiro; Sandra Simões
Palabras clave: Food Science; Biotechnology.
Pp. 21-32
Stabilization and controlled release of gaseous/volatile active compounds to improve safety and quality of fresh produce
Mo Chen; Xi Chen; Soumi Ray; Kit Yam
Palabras clave: Food Science; Biotechnology.
Pp. 33-44
Tamarillo (Solanum betaceum): Chemical composition, biological properties, and product innovation
Sunan Wang; Fan Zhu
Palabras clave: Food Science; Biotechnology.
Pp. 45-58
Loading of phenolic compounds into electrospun nanofibers and electrosprayed nanoparticles
Sara Khoshnoudi-Nia; Niloufar Sharif; Seid Mahdi Jafari
Palabras clave: Food Science; Biotechnology.
Pp. 59-74
Recovery of wasted fruit and vegetables for improving sustainable diets
M.A. Augustin; L. Sanguansri; E.M. Fox; L. Cobiac; M.B. Cole
Palabras clave: Food Science; Biotechnology.
Pp. 75-85
Food waste as a carbon source in carbon quantum dots technology and their applications in food safety detection
Hanzhi Fan; Min Zhang; Bhesh Bhandari; Chao-hui Yang
Palabras clave: Food Science; Biotechnology.
Pp. 86-96
Interplay of antibiotic resistance and food-associated stress tolerance in foodborne pathogens
Xinyu Liao; Yanna Ma; Eric Banan-Mwine Daliri; Shigenobu Koseki; Shuai Wei; Donghong Liu; Xingqian Ye; Shiguo Chen; Tian Ding
Palabras clave: Food Science; Biotechnology.
Pp. 97-106