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
Properties and applications of natural dendritic nanostructures: Phytoglycogen and its derivatives
Jingyi Xue; Yangchao Luo
Palabras clave: Food Science; Biotechnology.
Pp. 432-444
A comparative study of the main international extra virgin olive oil competitions: Their impact on producers and consumers
Catherine Rébufa; Christian Pinatel; Jacques Artaud; Fabien Girard
Palabras clave: Food Science; Biotechnology.
Pp. 445-454
Differentiated Caco-2 cell models in food-intestine interaction study: Current applications and future trends
Xiaomeng Ding; Xiaoyi Hu; Yi Chen; Jianhua Xie; Mengxi Ying; Yudan Wang; Qiang Yu
Palabras clave: Food Science; Biotechnology.
Pp. 455-465
Effects of high hydrostatic pressure on the quality and functionality of protein isolates, concentrates, and hydrolysates derived from pulse legumes: A review
Seyed Mohammad Taghi Gharibzahedi; Brennan Smith
Palabras clave: Food Science; Biotechnology.
Pp. 466-479
Risk analysis approach applied to consumers’ behaviour toward fraud in food products
Jérémie Théolier; Virginie Barrere; Sylvain Charlebois; Samuel Benrejeb Godefroy
Palabras clave: Food Science; Biotechnology.
Pp. 480-490
Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications
Rongbin Cui; Fan Zhu
Palabras clave: Food Science; Biotechnology.
Pp. 491-508
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-iii
Effect of yeasts on food quality and safety and possibilities of their inhibition
Reda Riesute; Joana Salomskiene; David Saez Moreno; Sonata Gustiene
Palabras clave: Food Science; Biotechnology.
Pp. 1-10
Postbiotics: Metabolites and mechanisms involved in microbiota-host interactions
Maria do Carmo Gouveia Peluzio; J. Alfredo Martinez; Fermin I. Milagro
Palabras clave: Food Science; Biotechnology.
Pp. 11-26
Novel technologies for the production of bioactive peptides
Sule Keskin Ulug; Forough Jahandideh; Jianping Wu
Palabras clave: Food Science; Biotechnology.
Pp. 27-39