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
Liposomes vs. chitosomes: Encapsulating food bioactives
Bruno Stefani Esposto
; Paula Jauregi; Delia R. Tapia-Blácido; Milena Martelli-Tosi
Palabras clave: Food Science; Biotechnology.
Pp. 40-48
Foodomics: A new approach in food quality and safety
Pinar Balkir; Kemal Kemahlioglu; Ufuk Yucel
Palabras clave: Food Science; Biotechnology.
Pp. 49-57
Litchi (Litchi chinenis) seed: Nutritional profile, bioactivities, and its industrial applications
Sneh Punia; Manoj Kumar
Palabras clave: Food Science; Biotechnology.
Pp. 58-70
Thirty years of knowledge on sourdough fermentation: A systematic review
Kashika Arora; Hana Ameur; Andrea Polo; Raffaella Di Cagno; Carlo Giuseppe Rizzello; Marco Gobbetti
Palabras clave: Food Science; Biotechnology.
Pp. 71-83
Nuclear magnetic resonance as an analytical tool for monitoring the quality and authenticity of dairy foods
Celso F. Balthazar; Jonas T. Guimarães; Ramon S. Rocha; Tatiana C. Pimentel; Roberto P.C. Neto; Maria Inês B. Tavares; Juliana S. Graça; Elenilson G. Alves Filho; Mônica Q. Freitas; Erick A. Esmerino; Daniel Granato; Sueli Rodrigues; Renata S.L. Raices; Marcia C. Silva; Anderson S. Sant’Ana; Adriano G. Cruz
Palabras clave: Food Science; Biotechnology.
Pp. 84-91
Opium alkaloids in food products: Current and future perspectives
Gema Casado-Hidalgo; Sonia Morante-Zarcero; Damián Pérez-Quintanilla; Isabel Sierra
Palabras clave: Food Science; Biotechnology.
Pp. 92-102
Food processing needs, advantages and misconceptions
D. Knorr; M.A. Augustin
Palabras clave: Food Science; Biotechnology.
Pp. 103-110
Reformulation of processed meat to attenuate potential harmful effects in the gastrointestinal tract – A review of current knowledge and evidence of health prospects
Rebekka Thøgersen; Hanne Christine Bertram
Palabras clave: Food Science; Biotechnology.
Pp. 111-118
Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits
Fanny Guyomarc'h; Gaëlle Arvisenet; Saïd Bouhallab; Fanny Canon; Stephanie-Marie Deutsch; Valentin Drigon; Didier Dupont; Marie-Hélène Famelart; Gilles Garric; Eric Guédon; Thibaut Guyot; Manon Hiolle; Gwénaël Jan; Yves Le Loir; Valerie Lechevalier; Françoise Nau; Stéphane Pezennec; Anne Thierry; Florence Valence; Valérie Gagnaire
Palabras clave: Food Science; Biotechnology.
Pp. 119-132
Emerging non-destructive methods for quality and safety monitoring of spices
Nikitha Modupalli; Mohan Naik; C.K. Sunil; Venkatachalapathy Natarajan
Palabras clave: Food Science; Biotechnology.
Pp. 133-147