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
Green strategies for active food packagings: A systematic review on active properties of graphene-based nanomaterials and biodegradable polymers
Anna Paula Azevedo de Carvalho
; Carlos Adam Conte Junior
Palabras clave: Food Science; Biotechnology.
Pp. 130-143
Atmospheric cold plasma treatment of fruit juices: A review
E. Ozen; R.K. Singh
Palabras clave: Food Science; Biotechnology.
Pp. 144-151
NADPH as a quality footprinting in horticultural crops marketability
Morteza Soleimani Aghdam; José M. Palma; Francisco J. Corpas
Palabras clave: Food Science; Biotechnology.
Pp. 152-161
Co-contamination and interaction of fungal toxins and other environmental toxins
Hongyan Guo; Jian Ji; Jia-sheng Wang; Xiulan Sun
Palabras clave: Food Science; Biotechnology.
Pp. 162-178
Edible flowers, a source of valuable phytonutrients and their pro-healthy effects – A review
Marta Skrajda-Brdak; Grzegorz Dąbrowski; Iwona Konopka
Palabras clave: Food Science; Biotechnology.
Pp. 179-199
Advanced properties of gluten-free cookies, cakes, and crackers: A review
Jingwen Xu; Yiqin Zhang; Weiqun Wang; Yonghui Li
Palabras clave: Food Science; Biotechnology.
Pp. 200-213
Kappaphycus alvarezii macroalgae: An unexplored and valuable biomass for green biorefinery conversion
Adenilson Renato Rudke; Cristiano José de Andrade; Sandra Regina Salvador Ferreira
Palabras clave: Food Science; Biotechnology.
Pp. 214-224
Magnetic nanobiocatalyst for extraction of bioactive ingredients: A novel approach
Shamraja S. Nadar; Pravin D. Patil; Nanda M. Rohra
Palabras clave: Food Science; Biotechnology.
Pp. 225-238
Foodborne bacterial stress responses to exogenous reactive oxygen species (ROS) induced by cold plasma treatments
Jun-Hu Cheng; Xiaoye Lv; Yuanyuan Pan; Da-Wen Sun
Palabras clave: Food Science; Biotechnology.
Pp. 239-247
Edible polymers: An insight into its application in food, biomedicine and cosmetics
Monireh Kouhi; Molamma P. Prabhakaran; Seeram Ramakrishna
Palabras clave: Food Science; Biotechnology.
Pp. 248-263