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
4-Hydroxy-2-nonenal in food products: A review of the toxicity, occurrence, mitigation strategies and analysis methods
Hongxia Liao; Mengting Zhu; Yi Chen
Palabras clave: Food Science; Biotechnology.
Pp. 188-198
Safety considerations on food protein-derived bioactive peptides
Ling Liu; Shanshan Li; Jiexia Zheng; Tingting Bu; Guoqing He; Jianping Wu
Palabras clave: Food Science; Biotechnology.
Pp. 199-207
Applications of imaging and spectroscopy techniques for non-destructive quality evaluation of potatoes and sweet potatoes: A review
Philip Donald C. Sanchez; Norhashila Hashim; Rosnah Shamsudin; Mohd Zuhair Mohd Nor
Palabras clave: Food Science; Biotechnology.
Pp. 208-221
Bitterness in alcoholic beverages: The profiles of perception, constituents, and contributors
Yi Luo; Linghua Kong; Ruiqi Xue; Wu Wang; Xiaole Xia
Palabras clave: Food Science; Biotechnology.
Pp. 222-232
Recent advances on toxicity and determination methods of mycotoxins in foodstuffs
Yan Yang; Guoliang Li; Di Wu; Jianghua Liu; Xiuting Li; Pengjie Luo; Na Hu; Honglun Wang; Yongning Wu
Palabras clave: Food Science; Biotechnology.
Pp. 233-252
Recent advance in edible coating and its effect on fresh/fresh-cut fruits quality
Bernard Maringgal; Norhashila Hashim; Intan Syafinaz Mohamed Amin Tawakkal; Mahmud Tengku Muda Mohamed
Palabras clave: Food Science; Biotechnology.
Pp. 253-267
It is important to differentiate sensory property from the material property
Jianshe Chen
Palabras clave: Food Science; Biotechnology.
Pp. 268-270
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-iii
Biospeckle laser technique – A novel non-destructive approach for food quality and safety detection
R. Pandiselvam; V.P. Mayookha; Anjineyulu Kothakota; S.V. Ramesh; Rohit Thirumdas; Praneeth Juvvi
Palabras clave: Food Science; Biotechnology.
Pp. 1-13
Banana inflorescence: Its bio-prospects as an ingredient for functional foods
Beng Fye Lau; Kin Weng Kong; Kok Hoong Leong; Jian Sun; Xuemei He; Zhenxing Wang; Mohd Rais Mustafa; Tau Chuan Ling; Amin Ismail
Palabras clave: Food Science; Biotechnology.
Pp. 14-28