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
Emerging and practical food innovations for achieving the Sustainable Development Goals (SDG) target 2.2
Azza Mensi; Chibuike C. Udenigwe
Palabras clave: Food Science; Biotechnology.
Pp. 783-789
Exploration of heritage food concept
Mohammad Almansouri
; Ruud Verkerk; Vincenzo Fogliano; Pieternel A. Luning
Palabras clave: Food Science; Biotechnology.
Pp. 790-797
Special issue: Sustainable Food Systems - Performing by connecting”
Remko Boom; Vincenzo Fogliano; Erik van der Linden
Palabras clave: Food Science; Biotechnology.
Pp. 798-799
Global missions and the critical needs of food science and technology
Peter Lillford; Anne-Marie Hermansson
Palabras clave: Food Science; Biotechnology.
Pp. 800-811
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-vi
Ferreting out the secrets of industrial hemp protein as emerging functional food ingredients
Peiyi Shen; Zili Gao; Baochen Fang; Jiajia Rao; Bingcan Chen
Palabras clave: Food Science; Biotechnology.
Pp. 1-15
Legume proteins, peptides, water extracts, and crude protein extracts as antifungals for food applications
Emma Mani-López; Enrique Palou; Aurelio López-Malo
Palabras clave: Food Science; Biotechnology.
Pp. 16-24
Filamentous myosin in low-ionic strength meat protein processing media: Assembly mechanism, impact on protein functionality, and inhibition strategies
Haotian Liu; Huan Zhang; Qian Liu; Qian Chen; Baohua Kong
Palabras clave: Food Science; Biotechnology.
Pp. 25-35
Review of recent advances in the preparation, properties, and applications of high internal phase emulsions
Hongxia Gao; Li Ma; Ce Cheng; Junping Liu; Ruihong Liang; Liqiang Zou; Wei Liu; David Julian McClements
Palabras clave: Food Science; Biotechnology.
Pp. 36-49
Extraction methods and activities of natural glucans
Wenjian Yang; Gangliang Huang
Palabras clave: Food Science; Biotechnology.
Pp. 50-57