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
Molecularly imprinted polymers for food applications: A review
Cristian C. Villa; Leidy T. Sánchez; Germán Ayala Valencia; Shakeel Ahmed; Tomy J. Gutiérrez
Palabras clave: Food Science; Biotechnology.
Pp. 642-669
The effects of sugar alcohols on rheological properties, functionalities, and texture in baked products – A review
Shiyong Ding; Jun Yang
Palabras clave: Food Science; Biotechnology.
Pp. 670-679
Nutritional and functional attributes of hairless canary seed groats and components and their potential as functional ingredients
El-Sayed M. Abdel-Aal
Palabras clave: Food Science; Biotechnology.
Pp. 680-687
Active edible packaging based on milk proteins: A route to carry and deliver nutraceuticals
Davor Daniloski; Anka Trajkovska Petkoska; Nanju A. Lee; Alaa El-Din Bekhit; Alan Carne; Rozita Vaskoska; Todor Vasiljevic
Palabras clave: Food Science; Biotechnology.
Pp. 688-705
Novel roles of hydrocolloids in foods: Inhibition of toxic maillard reaction products formation and attenuation of their harmful effects
Nana Zhang; Qian Zhou; Daming Fan; Jianbo Xiao; Yueliang Zhao; Ka-Wing Cheng
; Mingfu Wang
Palabras clave: Food Science; Biotechnology.
Pp. 706-715
Luminescent metal-organic frameworks (LMOFs): An emerging sensing platform for food quality and safety control
Ting Du; Lunjie Huang; Jing Wang; Jing Sun; Wentao Zhang; Jianlong Wang
Palabras clave: Food Science; Biotechnology.
Pp. 716-730
The polysaccharides of winemaking: From grape to wine
Hayden R. Jones-Moore; Rebecca E. Jelley; Matteo Marangon; Bruno Fedrizzi
Palabras clave: Food Science; Biotechnology.
Pp. 731-740
Glycemic index of starchy crops and factors affecting its digestibility: A review
Milan Kumar Lal; Brajesh Singh; Srigopal Sharma; Madan Pal Singh; Awadhesh Kumar
Palabras clave: Food Science; Biotechnology.
Pp. 741-755
Holistic review of corn fiber gum: Structure, properties, and potential applications
Zhixiang Cai; Yue Wei; Hongbin Zhang; Pingfan Rao; Qiang Wang
Palabras clave: Food Science; Biotechnology.
Pp. 756-770
Objective carcass measurement technologies: Latest developments and future trends
Gonzalo Delgado-Pando; Paul Allen; Declan J. Troy; Ciara K. McDonnell
Palabras clave: Food Science; Biotechnology.
Pp. 771-782