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
Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties
Binjia Zhang; Dongling Qiao; Siming Zhao; Qinlu Lin; Jing Wang; Fengwei Xie
Palabras clave: Food Science; Biotechnology.
Pp. 212-231
Bioactive compounds of garlic: A comprehensive review of encapsulation technologies, characterization of the encapsulated garlic compounds and their industrial applicability
Loleny Tavares; Lúcia Santos; Caciano Pelayo Zapata Noreña
Palabras clave: Food Science; Biotechnology.
Pp. 232-244
Functional perspective of black fungi (Auricularia auricula): Major bioactive components, health benefits and potential mechanisms
SolJu Pak; Fang Chen; Lingjun Ma; Xiaosong Hu; Junfu Ji
Palabras clave: Food Science; Biotechnology.
Pp. 245-261
Co-crystallization in sucrose: A promising method for encapsulation of food bioactive components
Evangelos Chezanoglou; Athanasia M. Goula
Palabras clave: Food Science; Biotechnology.
Pp. 262-274
An update on functional, nutraceutical and industrial applications of watermelon by-products: A comprehensive review
Sania Zia; Moazzam Rafiq Khan; Muhammad Asim Shabbir; Rana Muhammad Aadil
Palabras clave: Food Science; Biotechnology.
Pp. 275-291
Outgoing and potential trends of the omega-3 rich linseed oil quality characteristics and rancidity management: A comprehensive review for maximizing its food and nutraceutical applications
Mohamed A. Farag; Diaaeldin M. Elimam; Sherif M. Afifi
Palabras clave: Food Science; Biotechnology.
Pp. 292-309
Carob bean (Ceratonia siliqua L.): A new perspective for functional food
María Emilia Brassesco; Teresa R.S. Brandão; Cristina L.M. Silva; Manuela Pintado
Palabras clave: Food Science; Biotechnology.
Pp. 310-322
Circular food supply chains – Impact on value addition and safety
Vera Lavelli
Palabras clave: Food Science; Biotechnology.
Pp. 323-332
Insights into the current evidence on the effects of essential oils toward beneficial microorganisms in foods with a special emphasis to lactic acid bacteria – A review
Evandro Leite de Souza
Palabras clave: Food Science; Biotechnology.
Pp. 333-341
Formulation of secondary compounds as additives of biopolymer-based food packaging: A review
Arash Moeini; Natalie Germann; Mario Malinconico; Gabriella Santagata
Palabras clave: Food Science; Biotechnology.
Pp. 342-354