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
Melon (Cucumis melo L.) by-products: Potential food ingredients for novel functional foods?
Mafalda Alexandra Silva; Tânia Gonçalves Albuquerque
; Rita C. Alves; M. Beatriz P.P. Oliveira; Helena S. Costa
Palabras clave: Food Science; Biotechnology.
Pp. 181-189
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-v
Principles and recent advances in electronic nose for quality inspection of agricultural and food products
Maimunah Mohd Ali; Norhashila Hashim; Samsuzana Abd Aziz; Ola Lasekan
Palabras clave: Food Science; Biotechnology.
Pp. 1-10
Polysaccharides from Marine Enteromorpha: Structure and function
Ruting Zhong; Xuzhi Wan; Dingyi Wang; Chao Zhao; Dan Liu; Luying Gao; Mingfu Wang; ChangJer Wu; Sayed Mohammad Nabavid; Maria Daglia; Esra Capanoglu; Jianbo Xiao; Hui Cao
Palabras clave: Food Science; Biotechnology.
Pp. 11-20
Utilization of wastewater from edible oil industry, turning waste into valuable products: A review
Talha Ahmad; Tarun Belwal; Li Li; Sudipta Ramola; Rana Muhammad Aadil; Abdullah; Yanxun Xu; Luo Zisheng
Palabras clave: Food Science; Biotechnology.
Pp. 21-33
Valorization of fisheries by-products: Challenges and technical concerns to food industry
Asad Nawaz; Engpeng Li; Sana Irshad; Zhouyi Xiong; Hanguo Xiong; Hafiz Muhammad Shahbaz; Farzana Siddique
Palabras clave: Food Science; Biotechnology.
Pp. 34-43
Advances on the antioxidant peptides from edible plant sources
Fai-Chu Wong; Jianbo Xiao; Shaoyun Wang; Kah-Yaw Ee; Tsun-Thai Chai
Palabras clave: Food Science; Biotechnology.
Pp. 44-57
Iron deficiency anemia: A comprehensive review on iron absorption, bioavailability and emerging food fortification approaches
Kumar Shubham; T. Anukiruthika; Sayantani Dutta; A.V. Kashyap; Jeyan A. Moses; C. Anandharamakrishnan
Palabras clave: Food Science; Biotechnology.
Pp. 58-75
Consecutive and progressive purification of food-derived natural polysaccharide: Based on material, extraction process and crude polysaccharide
Wei Tang; Dan Liu; Jun-Yi Yin; Shao-Ping Nie
Palabras clave: Food Science; Biotechnology.
Pp. 76-87
Emerging technologies to control Brettanomyces spp. in wine: Recent advances and future trends
L. Pinto; F. Baruzzi; L. Cocolin; M. Malfeito-Ferreira
Palabras clave: Food Science; Biotechnology.
Pp. 88-100