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
Health-related outcomes of genetic polymorphism of bovine β-casein variants: A systematic review of randomised controlled trials
Davor Daniloski; Nathan M.D. Cunha; Noel A. McCarthy; Tom F. O'Callaghan; Sinéad McParland; Todor Vasiljevic
Palabras clave: Food Science; Biotechnology.
Pp. 233-248
Supercritical fluid extraction of seed oils – A short review of current trends
Hossein Ahangari
; Jerry W. King; Ali Ehsani; Mohammad Yousefi
Palabras clave: Food Science; Biotechnology.
Pp. 249-260
Inter-relationships between composition, physicochemical properties and functionality of lecithin ingredients
Francesca Bot; Daniel Cossuta; James A. O'Mahony
Palabras clave: Food Science; Biotechnology.
Pp. 261-270
Smartphones as tools for equitable food quality assessment
Kaja Kalinowska; Wojciech Wojnowski; Marek Tobiszewski
Palabras clave: Food Science; Biotechnology.
Pp. 271-279
Coffee by-products in topical formulations: A review
Érica Mendes dos Santos; Lucas Malvezzi de Macedo; Louise Lacalendola Tundisi; Janaína Artem Ataide; Gisele Anne Camargo; Rita C. Alves; Maria Beatriz P.P. Oliveira; Priscila Gava Mazzola
Palabras clave: Food Science; Biotechnology.
Pp. 280-291
The effects of ultrasound on the growth, nutritional quality and microbiological quality of sprouts
HongKai Liu; ZhenHua Li; XiaoWei Zhang; YunPeng Liu; JianGuo Hu; CongWei Yang; XiaoYan Zhao
Palabras clave: Food Science; Biotechnology.
Pp. 292-300
Various techniques useful for determination of adulterants in valuable saffron: A review
Leena Kumari; Pranita Jaiswal; S. Swarupa Tripathy
Palabras clave: Food Science; Biotechnology.
Pp. 301-321
Biotechnology advances in β-carotene production by microorganisms
Lin Wang; Zhen Liu; Hong Jiang; Xiangzhao Mao
Palabras clave: Food Science; Biotechnology.
Pp. 322-332
Quality Index Method for fish quality control: Understanding the applications, the appointed limits and the upcoming trends
Jorge Freitas; Paulo Vaz-Pires; José S. Câmara
Palabras clave: Food Science; Biotechnology.
Pp. 333-345
A review of egg replacement in cake production: Effects on batter and cake properties
Gamze Nil Yazici; Mehmet Sertac Ozer
Palabras clave: Food Science; Biotechnology.
Pp. 346-359