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
Spreading information and developing trust in social networks to accelerate diffusion of innovations
Vincent Buskens
Palabras clave: Food Science; Biotechnology.
Pp. 485-488
Novel decontamination approaches and their potential application for post-harvest aflatoxin control
Helina Marshall
; Julie P. Meneely; Brian Quinn; Yueju Zhao; Paula Bourke; Brendan F. Gilmore; Guangtao Zhang; Christopher T. Elliott
Palabras clave: Food Science; Biotechnology.
Pp. 489-496
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-iv
Physicochemical characteristics, applications and research trends of edible Pickering emulsions
Tianhang Xia; Changhu Xue; Zihao Wei
Palabras clave: Food Science; Biotechnology.
Pp. 1-15
Harnessing -arabinose isomerase for biological production of -tagatose: Recent advances and its applications
Yuvaraj Ravikumar; Lakshmi Narayanan Ponpandian; Guoyan Zhang; Junhua Yun; Xianghui Qi
Palabras clave: Food Science; Biotechnology.
Pp. 16-30
High-pressure processing in inactivation of Salmonella spp. in food products
Rubén Agregán; Paulo E.S. Munekata; Wangang Zhang; Jian Zhang; Cristina Pérez-Santaescolástica; José M. Lorenzo
Palabras clave: Food Science; Biotechnology.
Pp. 31-37
Preparation and biological activities of chitosan oligosaccharides
Gunsriwiang Benchamas; Gangliang Huang; Shiyu Huang; Hualiang Huang
Palabras clave: Food Science; Biotechnology.
Pp. 38-44
Effects of thermal, non-thermal and emulsification processes on the gastrointestinal digestibility of egg white proteins
Toktam Farjami; Jamal Babaei; Françoise Nau; Didier Dupont; Ashkan Madadlou
Palabras clave: Food Science; Biotechnology.
Pp. 45-56
Physico-chemical aspects of lactose hydrolysed milk system along with detection and mitigation of maillard reaction products
Payal Singh; Priyanka Singh Rao; Vivek Sharma; Sumit Arora
Palabras clave: Food Science; Biotechnology.
Pp. 57-67
A review on customizing edible food materials into 3D printable inks: Approaches and strategies
Ezgi Pulatsu; Mengshi Lin
Palabras clave: Food Science; Biotechnology.
Pp. 68-77