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
Gluten-free muffins versus gluten containing muffins: Ingredients and nutritional differences
Mayara Belorio; Manuel Gómez
Palabras clave: Food Science; Biotechnology.
Pp. 249-253
Opportunities to improve oral nutritional supplements for managing malnutrition in cancer patients: A food design approach
Lakmani Tharaka Galaniha; David Julian McClements; Alissa Nolden
Palabras clave: Food Science; Biotechnology.
Pp. 254-260
Blockchain technology for the management of food sciences researches
Thelma B. Machado; Leonardo Ricciardi; M. Beatriz P P Oliveira
Palabras clave: Food Science; Biotechnology.
Pp. 261-270
Epigallocatechin-3-gallate in functional food development: From concept to reality
Wing-Fu Lai; Mirza Muhammad Faran Ashraf Baig; Wing-Tak Wong; Bao Ting Zhu
Palabras clave: Food Science; Biotechnology.
Pp. 271-279
Monte Carlo: A flexible and accurate technique for modeling light transport in food and agricultural products
Dong Hu; Tong Sun; Lijian Yao; Zidong Yang; Aichen Wang; Yibin Ying
Palabras clave: Food Science; Biotechnology.
Pp. 280-290
COVID-19 outbreak: What should be done to avoid food shortages?
David de Paulo Farias; Mayara Germana dos Santos Gomes
Palabras clave: Food Science; Biotechnology.
Pp. 291-292
Safety of foods, food supply chain and environment within the COVID-19 pandemic
Myrto Rizou; Ioannis M. Galanakis; Turki M.S. Aldawoud; Charis M. Galanakis
Palabras clave: Food Science; Biotechnology.
Pp. 293-299
Letter to the editor RE: The association between high oral intake of acrylamide and risk of breast cancer: An updated systematic review and meta-analysis
Janneke Hogervorst
Palabras clave: Food Science; Biotechnology.
Pp. 300
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-iii
Prospects of Codonopsis pilosula polysaccharides: Structural features and bioactivities diversity
Yuan-Feng Zou; Yan-Yun Zhang; Berit Smestad Paulsen; Yu-Ping Fu; Chao Huang; Bin Feng; Li-Xia Li; Xing-Fu Chen; Ren-Yong Jia; Xu Song; Chang-Liang He; Li-Zi Yin; Gang Ye; Xiao-Xia Liang; Cheng Lv; Zhong-Qiong Yin
Palabras clave: Food Science; Biotechnology.
Pp. 1-11