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
Microfluidic based human-on-a-chip: A revolutionary technology in scientific research
S. Syama; P.V. Mohanan
Palabras clave: Food Science; Biotechnology.
Pp. 711-728
Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.
Fatma Boukid
; Cristina M. Rosell; Massimo Castellari
Palabras clave: Food Science; Biotechnology.
Pp. 729-742
Citrus polymethoxyflavones as regulators of metabolic homoeostasis: Recent advances for possible mechanisms
Man Zhang; Siyue Zhu; Chi-Tang Ho; Qingrong Huang
Palabras clave: Food Science; Biotechnology.
Pp. 743-753
Research progress on the antioxidant biological activity of beer and strategy for applications
Dongsheng Yang; Xuan Gao
Palabras clave: Food Science; Biotechnology.
Pp. 754-764
Application of infrared radiation in the drying of food products
Dan Huang; Pei Yang; Xiaohong Tang; Lei Luo; Bengt Sunden
Palabras clave: Food Science; Biotechnology.
Pp. 765-777
Alkali-mediated treatments for extraction and functional modification of proteins: Critical and application review
Shima Momen; Farhad Alavi; Mohammed Aider
Palabras clave: Food Science; Biotechnology.
Pp. 778-797
Investigation of nutritional and functional effects of rice bran protein hydrolysates by using Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) guidelines: A review
Xi Gong; Limin Sui; James Morton; Margaret Anne Brennan; Charles Stephen Brennan
Palabras clave: Food Science; Biotechnology.
Pp. 798-811
From value chains to food webs: The quest for lasting food systems
D. Knorr; M.A. Augustin
Palabras clave: Food Science; Biotechnology.
Pp. 812-821
Advanced applications of chitosan-based hydrogels: From biosensors to intelligent food packaging system
Jun Yang; Mingyue Shen; Yu Luo; Ting Wu; Xianxiang Chen; Yuanxing Wang; Jianhua Xie
Palabras clave: Food Science; Biotechnology.
Pp. 822-832
Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario
Juan D. Rios-Mera; Erick Saldaña; Iliani Patinho; Miriam M. Selani; Carmen J. Contreras-Castillo
Palabras clave: Food Science; Biotechnology.
Pp. 833-840