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
The spectral treasure house of miniaturized instruments for food safety, quality and authenticity applications: A perspective
Judith Müller-Maatsch; Francesca Romana Bertani
; Arianna Mencattini; Annamaria Gerardino; Eugenio Martinelli; Yannick Weesepoel; Saskia van Ruth
Palabras clave: Food Science; Biotechnology.
Pp. 841-848
The merits of entomophagy in the post COVID-19 world
Hideyuki Doi; Remigiusz Gałęcki; Randy Nathaniel Mulia
Palabras clave: Food Science; Biotechnology.
Pp. 849-854
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-v
Former and potential developments in sensory color masking – Review
László Sipos; Ákos Nyitrai; Dániel Szabó; Ágnes Urbin; Balázs Vince Nagy
Palabras clave: Food Science; Biotechnology.
Pp. 1-11
Starch modification with phenolics: methods, physicochemical property alteration, and mechanisms of glycaemic control
Tao Xu; Xiaoxi Li; Shengyang Ji; Yongheng Zhong; Jesus Simal-Gandara; Esra Capanoglu; Jianbo Xiao; Baiyi Lu
Palabras clave: Food Science; Biotechnology.
Pp. 12-26
Aquafaba, a new plant-based rheological additive for food applications
Yue He; Venkatesh Meda; Martin J.T. Reaney; Rana Mustafa
Palabras clave: Food Science; Biotechnology.
Pp. 27-42
Pulsed electric field: A potential alternative towards a sustainable food processing
Rai Naveed Arshad; Zulkurnain Abdul-Malek; Ume Roobab; Muhammad Abdullah Munir; Amirreza Naderipour; Muhammad Imran Qureshi; Alaa El-Din Bekhit; Zhi-Wei Liu; Rana Muhammad Aadil
Palabras clave: Food Science; Biotechnology.
Pp. 43-54
Compositional and structural aspects of hydro- and oleogels: Similarities and specificities from the perspective of digestibility
Paula Kiyomi Okuro; Tatiana Porto Santos; Rosiane Lopes Cunha
Palabras clave: Food Science; Biotechnology.
Pp. 55-67
Developmental trend of immunoassays for monitoring hazards in food samples: A review
Xiaoyue Xiao; Song Hu; Xiaocui Lai; Juan Peng; Weihua Lai
Palabras clave: Food Science; Biotechnology.
Pp. 68-88
The impact of wheat-based food processing on the level of trichothecenes and their modified forms
Andressa Cunha Lemos; Verônica Simões de Borba; Eliana Badiale-Furlong
Palabras clave: Food Science; Biotechnology.
Pp. 89-99