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
Prospects and challenges for cell-cultured fat as a novel food ingredient
Kyle D. Fish; Natalie R. Rubio; Andrew J. Stout; John S.K. Yuen; David L. Kaplan
Palabras clave: Food Science; Biotechnology.
Pp. 53-67
Recent developments in frying technologies applied to fresh foods
Xiaotian Zhang; Min Zhang; Benu Adhikari
Palabras clave: Food Science; Biotechnology.
Pp. 68-81
Composition and functionality of bee pollen: A review
Mamta Thakur
; Vikas Nanda
Palabras clave: Food Science; Biotechnology.
Pp. 82-106
The functional modification of legume proteins by ultrasonication: A review
Seyed Mohammad Taghi Gharibzahedi; Brennan Smith
Palabras clave: Food Science; Biotechnology.
Pp. 107-116
Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions
Seid Mahdi Jafari; Ali Sedaghat Doost; Maryam Nikbakht Nasrabadi; Sareh Boostani; Paul Van der Meeren
Palabras clave: Food Science; Biotechnology.
Pp. 117-128
Effects of plasma chemistry on the interfacial performance of protein and polysaccharide in emulsion
Yu-Han Jiang; Jun-Hu Cheng; Da-Wen Sun
Palabras clave: Food Science; Biotechnology.
Pp. 129-139
Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception
Hanna Lesme; Cécile Rannou; Marie-Hélène Famelart; Saïd Bouhallab; Carole Prost
Palabras clave: Food Science; Biotechnology.
Pp. 140-149
Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions
Arima Diah Setiowati; Wahyu Wijaya; Paul Van der Meeren
Palabras clave: Food Science; Biotechnology.
Pp. 150-161
Is a higher ingestion of phenolic compounds the best dietary strategy? A scientific opinion on the deleterious effects of polyphenols in vivo
Daniel Granato; Andrei Mocan; José S. Câmara
Palabras clave: Food Science; Biotechnology.
Pp. 162-166
Two novel strategies in food sample preparation for the analysis of dietary polyphenols: Micro-extraction techniques and new silica-based sorbent materials
Natalia Casado; Sonia Morante-Zarcero; Damián Pérez-Quintanilla; José S. Câmara; Isabel Sierra
Palabras clave: Food Science; Biotechnology.
Pp. 167-180