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: Novel trends in hulled wheat processing for value addition
Jayani Kulathunga; Bradley L. Reuhs; Senay Simsek
Palabras clave: Food Science; Biotechnology.
Pp. 232-241
Chinese oolong tea: An aromatic beverage produced under multiple stresses
Lanting Zeng; Xiaochen Zhou; Xinguo Su; Ziyin Yang
Palabras clave: Food Science; Biotechnology.
Pp. 242-253
Adjunct use of honey in diabetes mellitus: A consensus or conundrum?
Rohit Sharma; Natália Martins; Ashun Chaudhary; Neha Garg; Vineet Sharma; Kamil Kuca; Eugenie Nepovimova; Hardeep Singh Tuli; Anupam Bishayee; Anand Chaudhary; Pradeep Kumar Prajapati
Palabras clave: Food Science; Biotechnology.
Pp. 254-274
Space food and bacterial infections: Realities of the risk and role of science
H.W. Kim; M.S. Rhee
Palabras clave: Food Science; Biotechnology.
Pp. 275-287
Swans and elephants: A typology to capture the challenges of food supply chain risk assessment
Louise Manning; Ian Birchmore; Wyn Morris
Palabras clave: Food Science; Biotechnology.
Pp. 288-297
Peptides and protein hydrolysates as food preservatives and bioactive components of edible films and coatings - A review
Joanna Tkaczewska
Palabras clave: Food Science; Biotechnology.
Pp. 298-311
The use of coatings in eggs: A systematic review
Paula Gabriela da Silva Pires; Patricia Daniela da Silva Pires; Kátia Maria Cardinal; Caroline Bavaresco
Palabras clave: Food Science; Biotechnology.
Pp. 312-321
Recent advances in the composition, extraction and food applications of plant-derived oleosomes
Abdullah; Jochen Weiss; Hui Zhang
Palabras clave: Food Science; Biotechnology.
Pp. 322-332
Emerging paradigm against global antimicrobial resistance via bioprospecting of mushroom into novel nanotherapeutics development
Aprajita Tiwari Pandey; Ishan Pandey; Yves Hachenberger; Benjamin-Christoph Krause; Rashad Haidar; Peter Laux; Andreas Luch; Mohan Prasad Singh; Ajay Vikram Singh
Palabras clave: Food Science; Biotechnology.
Pp. 333-344
Ohmic-assisted peeling of fruits: Understanding the mechanisms involved, effective parameters, and prospective applications in the food industry
Mohsen Gavahian; Sudhir K. Sastry
Palabras clave: Food Science; Biotechnology.
Pp. 345-354