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
A review of stevia as a potential healthcare product: Up-to-date functional characteristics, administrative standards and engineering techniques
Junyan Wang; Hongli Zhao; Yueming Wang; Hoching Lau; Wenhu Zhou; Chuanpin Chen; Songwen Tan
Palabras clave: Food Science; Biotechnology.
Pp. 264-281
Influence of psychological factors in food risk assessment – A review
Sarah C. Jenkins; Adam J.L. Harris; Magda Osman
Palabras clave: Food Science; Biotechnology.
Pp. 282-292
Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods
Xiaojia Yan; Cuicui Ma; Fengzhan Cui; David Julian McClements; Xuebo Liu; Fuguo Liu
Palabras clave: Food Science; Biotechnology.
Pp. 293-303
Effects of phytochemicals from plant-based functional foods on hyperlipidemia and their underpinning mechanisms
Xue Gong; Xue Li; Ying Xia; Jinfan Xu; Qinyu Li; Chunhong Zhang; Minhui Li
Palabras clave: Food Science; Biotechnology.
Pp. 304-320
A review of recent trends in the development of the microbial safety of fruits and vegetables
Mahdieh Mostafidi; Mohammad Reza Sanjabi; Faezeh Shirkhan; Maryam Tamaskani Zahedi
Palabras clave: Food Science; Biotechnology.
Pp. 321-332
The multifunctional roles of flavonoids against the formation of advanced glycation end products (AGEs) and AGEs-induced harmful effects
Qian Zhou; Ka-Wing Cheng; Jianbo Xiao; Mingfu Wang
Palabras clave: Food Science; Biotechnology.
Pp. 333-347
Analytical advances in the determination of calcium in bovine milk, dairy products and milk-based infant formulas
Fabio Masotti; Stefano Cattaneo; Milda Stuknytė; Valentina Pica; Ivano De Noni
Palabras clave: Food Science; Biotechnology.
Pp. 348-360
Will COVID-19 affect food supply in distribution centers of Brazilian regions affected by the pandemic?
David de Paulo Farias; Fábio Fernandes de Araújo
Palabras clave: Food Science; Biotechnology.
Pp. 361-366
The role of food science and technology in humanitarian response
Dominique Bounie; Jayashree Arcot; Martin Cole; Florence Egal; Pablo Juliano; Carla Mejia; Donna Rosa; Jay Sellahewa
Palabras clave: Food Science; Biotechnology.
Pp. 367-375
Book Review
Ângelo Paggi Matos
Palabras clave: Food Science; Biotechnology.
Pp. 376-378