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
Recent advances in non-thermal decontamination technologies for microorganisms and mycotoxins in low-moisture foods
Li-Zhen Deng; Yang Tao; Arun S. Mujumdar; Zhongli Pan; Chang Chen; Xu-Hai Yang; Zi-Liang Liu; Hui Wang; Hong-Wei Xiao
Palabras clave: Food Science; Biotechnology.
Pp. 104-112
Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification
Ting Zhang; Jiamin Xu; Yangyi Zhang; Xichang Wang; José M. Lorenzo; Jian Zhong
Palabras clave: Food Science; Biotechnology.
Pp. 113-131
Low glycemic index rice—a desired trait in starchy staples
Aravind Kumar Jukanti; Putlih Adzra Pautong; Qiaoquan Liu; Nese Sreenivasulu
Palabras clave: Food Science; Biotechnology.
Pp. 132-149
Physical and mechanical properties of alginate based composite gels
Tezar Ramdhan; Su Hung Ching; Sangeeta Prakash; Bhesh Bhandari
Palabras clave: Food Science; Biotechnology.
Pp. 150-159
Oilseed proteins – Properties and application as a food ingredient
Klaudia Kotecka-Majchrzak; Agata Sumara; Emilia Fornal; Magdalena Montowska
Palabras clave: Food Science; Biotechnology.
Pp. 160-170
Deciphering diet-gut microbiota-host interplay: Investigations of pectin
Huizi Tan; Shaoping Nie
Palabras clave: Food Science; Biotechnology.
Pp. 171-181
The use of emergent technologies to extract added value compounds from grape by-products
M.C. Coelho; R.N. Pereira; A.S. Rodrigues; J.A. Teixeira; M.E. Pintado
Palabras clave: Food Science; Biotechnology.
Pp. 182-197
Potential reactions of thermal process contaminants during digestion
Aytül Hamzalıoğlu; Vural Gökmen
Palabras clave: Food Science; Biotechnology.
Pp. 198-208
Recent advances in the application of innovative food processing technologies for mycotoxins and pesticide reduction in foods
Mohsen Gavahian; Noelia Pallares; Fadila Al Khawli; Emilia Ferrer; Francisco J. Barba
Palabras clave: Food Science; Biotechnology.
Pp. 209-218
Oral processing behavior, sensory perception and intake of composite foods
Arianne van Eck; Markus Stieger
Palabras clave: Food Science; Biotechnology.
Pp. 219-231