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
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-iv
Measurement of dielectric constant: A recent trend in quality analysis of vegetable oil - A review
S. Rubalya Valantina
Palabras clave: Food Science; Biotechnology.
Pp. 1-11
Transcriptomic-proteomic integration: A powerful synergy to elucidate the mechanisms of meat spoilage in the cold chain
Anthony Pius Bassey; Keping Ye; Chunbao Li; Guanghong Zhou
Palabras clave: Food Science; Biotechnology.
Pp. 12-25
Protein nanoparticles for Pickering emulsions: A comprehensive review on their shapes, preparation methods, and modification methods
Ting Zhang; Jiamin Xu; Jiahui Chen; Zhengquan Wang; Xichang Wang; Jian Zhong
Palabras clave: Food Science; Biotechnology.
Pp. 26-41
A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties
Zeynep B. Guzel-Seydim; Çağlar Gökırmaklı; Annel K. Greene
Palabras clave: Food Science; Biotechnology.
Pp. 42-53
Recent applications of bio-engineering principles to modulate the functionality of proteins in food systems
Ankita Kataria; Rajan Sharma; Savita Sharma; Baljit Singh; Gurkirat Kaur; Caleb Maina Yakubu
Palabras clave: Food Science; Biotechnology.
Pp. 54-65
Electrostatic separation technology for obtaining plant protein concentrates: A review
Hong-Guang Zhu; Han-Qi Tang; Yong-Qiang Cheng; Zai-Gui Li; Li-Tao Tong
Palabras clave: Food Science; Biotechnology.
Pp. 66-76
Phenolic compounds and biological rhythms: Who takes the lead?
Javier Ávila-Román; Jorge R. Soliz-Rueda; Francisca Isabel Bravo; Gerard Aragonès; Manuel Suárez; Anna Arola-Arnal; Miquel Mulero; Maria-Josepa Salvadó; Lluís Arola; Cristina Torres-Fuentes; Begoña Muguerza
Palabras clave: Food Science; Biotechnology.
Pp. 77-85
Detection of biogenic amines in several foods with different sample treatments: An overview
Helena Vasconcelos; José M.M. M. de Almeida; Ana Matias; Cristina Saraiva; Pedro A.S. Jorge; Luís C.C. Coelho
Palabras clave: Food Science; Biotechnology.
Pp. 86-96
Nucleic acid-based detection for foodborne virus utilizing microfluidic systems
Wentao Su; Duo Liang; Mingqian Tan
Palabras clave: Food Science; Biotechnology.
Pp. 97-109