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 robotics and autonomous systems in the food industry: From the supply chains perspective
Linh N.K. Duong
; Mohammed Al-Fadhli; Sandeep Jagtap; Farah Bader; Wayne Martindale; Mark Swainson; Andrea Paoli
Palabras clave: Food Science; Biotechnology.
Pp. 355-364
Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing
Qiang Xia; Yuanrong Zheng; Zhenmin Liu; Jinxuan Cao; Xiaojia Chen; Lianliang Liu; Huaning Yu; Francisco J. Barba; Daodong Pan
Palabras clave: Food Science; Biotechnology.
Pp. 365-381
The what and who of dietary lignans in human health: Special focus on prooxidant and antioxidant effects
Samaneh Soleymani; Solomon Habtemariam; Roja Rahimi; Seyed Mohammad Nabavi
Palabras clave: Food Science; Biotechnology.
Pp. 382-390
Consumer behaviour, perceptions, and preferences towards eggs: A review of the literature and discussion of industry implications
Agnese Rondoni; Daniele Asioli; Elena Millan
Palabras clave: Food Science; Biotechnology.
Pp. 391-401
Trends in food science & technology an overview of mead production and the physicochemical, toxicological, and sensory characteristics of mead with a special emphasis on flavor
Małgorzata Starowicz; Michael Granvogl
Palabras clave: Food Science; Biotechnology.
Pp. 402-416
Volatile organic compounds (VOCs): Biomarkers for quality management of horticultural commodities during storage through e-sensing
Shikha Tiwari; Adinath Kate; Debabandya Mohapatra; Manoj Kumar Tripathi; Hena Ray; Amitava Akuli; Alokesh Ghosh; Bharat Modhera
Palabras clave: Food Science; Biotechnology.
Pp. 417-433
The state of the art of food ingredients’ naturalness evaluation: A review of proposed approaches and their relation with consumer trends
Dario Battacchi; Ruud Verkerk; Nicoletta Pellegrini; Vincenzo Fogliano; Bea Steenbekkers
Palabras clave: Food Science; Biotechnology.
Pp. 434-444
Application of food texture to moderate oral processing behaviors and energy intake
Dieuwerke P. Bolhuis; Ciarán G. Forde
Palabras clave: Food Science; Biotechnology.
Pp. 445-456
Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspective
Ben Kew; Melvin Holmes; Markus Stieger; Anwesha Sarkar
Palabras clave: Food Science; Biotechnology.
Pp. 457-468
Animal-free strategies in food safety & nutrition: What are we waiting for? Part I: Food safety
Alie de Boer; Lisette Krul; Markus Fehr; Lucie Geurts; Nynke Kramer; Maria Tabernero Urbieta; Johanneke van der Harst; Bob van de Water; Koen Venema; Katrin Schütte; Paul A. Hepburn
Palabras clave: Food Science; Biotechnology.
Pp. 469-484