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
Novel approaches for co-encapsulation of probiotic bacteria with bioactive compounds, their health benefits and functional food product development: A review
Sourav Misra; Pooja Pandey
; Hari Niwas Mishra
Palabras clave: Food Science; Biotechnology.
Pp. 340-351
Colloidal nutrition science to understand food-body interaction
Wei Lu; Katsuyoshi Nishinari; Glyn O. Phillips; Yapeng Fang
Palabras clave: Food Science; Biotechnology.
Pp. 352-364
Use of non-thermal plasma in lignocellulosic materials: A smart alternative
Gabriela N. Pereira; Karina Cesca; Anelise Leal Vieira Cubas; Débora de Oliveira
Palabras clave: Food Science; Biotechnology.
Pp. 365-373
Ultrasound as an emerging technology for the elimination of chemical contaminants in food: A review
Shaofeng Yuan; Changjian Li; Yichi Zhang; Hang Yu; Yunfei Xie; Yahui Guo; Weirong Yao
Palabras clave: Food Science; Biotechnology.
Pp. 374-385
DNA-based approaches for dairy products authentication: A review and perspectives
Marlene Baptista; Joana T. Cunha; Lucília Domingues
Palabras clave: Food Science; Biotechnology.
Pp. 386-397
Cyclodextrin–phytochemical inclusion complexes: Promising food materials with targeted nutrition and functionality
Yao Hu; Chao Qiu; Yang Qin; Xueming Xu; Liuping Fan; Jinpeng Wang; Zhengyu Jin
Palabras clave: Food Science; Biotechnology.
Pp. 398-412
Antibacterial mechanisms and applications of metal-organic frameworks and their derived nanomaterials
Jianghua Liu; Di Wu; Niu Zhu; Yongning Wu; Guoliang Li
Palabras clave: Food Science; Biotechnology.
Pp. 413-434
Current knowledge in the stabilization/destabilization of infant formula emulsions during processing as affected by formulations
Min Chen; Qingjie Sun
Palabras clave: Food Science; Biotechnology.
Pp. 435-447
Technological, processing and nutritional aspects of chickpea (Cicer arietinum) - A review
Ravneet Kaur; Kamlesh Prasad
Palabras clave: Food Science; Biotechnology.
Pp. 448-463
From the hive to the table: Nutrition value, digestibility and bioavailability of the dietary phytochemicals present in the bee pollen and bee bread
Volkan Aylanc; Soraia I. Falcão; Seymanur Ertosun; Miguel Vilas-Boas
Palabras clave: Food Science; Biotechnology.
Pp. 464-481