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
Membrane technologies assisting plant-based and agro-food by-products processing: A comprehensive review
Roberto Castro-Muñoz; Grzegorz Boczkaj; Emilia Gontarek; Alfredo Cassano; Vlastimil Fíla
Palabras clave: Food Science; Biotechnology.
Pp. 219-232
Recent development in rapid detection techniques for microorganism activities in food matrices using bio-recognition: A review
Heera Jayan; Hongbin Pu; Da-Wen Sun
Palabras clave: Food Science; Biotechnology.
Pp. 233-246
Estrogenic biological activity and underlying molecular mechanisms of green tea constituents
Ryoiti Kiyama
Palabras clave: Food Science; Biotechnology.
Pp. 247-260
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii
Phytase producing lactic acid bacteria: Cell factories for enhancing micronutrient bioavailability of phytate rich foods
Neha Sharma; Steffy Angural; Monika Rana; Neena Puri; Kanthi Kiran Kondepudi; Naveen Gupta
Palabras clave: Food Science; Biotechnology.
Pp. 1-12
Terminology and the understanding of culture, climate, and behavioural change – Impact of organisational and human factors on food safety management
N. Sharman; C.A. Wallace; L. Jespersen
Palabras clave: Food Science; Biotechnology.
Pp. 13-20
Sweet, umami and bitter taste receptors: State of the art of in silico molecular modeling approaches
Giulia Spaggiari; Antonella Di Pizio; Pietro Cozzini
Palabras clave: Food Science; Biotechnology.
Pp. 21-29
Potentially toxic elements (PTEs) in cereal-based foods: A systematic review and meta-analysis
Amin Mousavi Khaneghah; Yadolah Fakhri; Amene Nematollahi; Mohadeseh Pirhadi
Palabras clave: Food Science; Biotechnology.
Pp. 30-44
Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews
Nancy Cordoba; Mario Fernandez-Alduenda; Fabian L. Moreno; Yolanda. Ruiz
Palabras clave: Food Science; Biotechnology.
Pp. 45-60
Efficiency of novel processing technologies for the control of Listeria monocytogenes in food products
Akbar Bahrami; Zahra Moaddabdoost Baboli; Keith Schimmel; Seid Mahdi Jafari; Leonard Williams
Palabras clave: Food Science; Biotechnology.
Pp. 61-78