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
Current status of solar-assisted greenhouse drying systems for drying industry (food materials and agricultural crops)
Nurul Aiman Mhd Safri; Zalita Zainuddin
; Mohd Syahriman Mohd Azmi; Idris Zulkifle; Ahmad Fudholi; Mohd Hafidz Ruslan; Kamaruzzaman Sopian
Palabras clave: Food Science; Biotechnology.
Pp. 633-657
Maillard-driven chemistry to tune the functionality of pea protein: Structure characterization, site-specificity, and aromatic profile
Fengchao Zha; Kun Gao; Jiajia Rao; Bingcan Chen
Palabras clave: Food Science; Biotechnology.
Pp. 658-671
Beta-emitting radionuclides in wild mushrooms and potential radiotoxicity for their consumers
Dagmara Strumińska-Parulska; Jerzy Falandysz; Aleksandra Moniakowska
Palabras clave: Food Science; Biotechnology.
Pp. 672-683
Current state-of-the-art diagnostics for Norovirus detection: Model approaches for point-of-care analysis
Maja A. Zaczek-Moczydlowska; Azadeh Beizaei; Michael Dillon; Katrina Campbell
Palabras clave: Food Science; Biotechnology.
Pp. 684-695
Recent applications of grapes and their derivatives in dairy products
Panagiotis Kandylis; Dimitra Dimitrellou; Thomas Moschakis
Palabras clave: Food Science; Biotechnology.
Pp. 696-711
Recent advances on development of portable biosensors for monitoring of biological contaminants in foods
Shirin Eyvazi; Behzad Baradaran; Ahad Mokhtarzadeh; Miguel de la Guardia
Palabras clave: Food Science; Biotechnology.
Pp. 712-721
Health benefits and technological effects of Lacticaseibacillus casei-01: An overview of the scientific literature
Tatiana Colombo Pimentel; Larissa Ramalho Brandão; Matthaws Pereira de Oliveira; Whyara Karoline Almeida da Costa; Marciane Magnani
Palabras clave: Food Science; Biotechnology.
Pp. 722-737
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-iv
Impact of pulsed light processing technology on phenolic compounds of fruits and vegetables
Márcio Vargas-Ramella; Mirian Pateiro; Mohsen Gavahian; Daniel Franco; Wangang Zhang; Amin Mousavi Khaneghah; Yolanda Guerrero-Sánchez; José M. Lorenzo
Palabras clave: Food Science; Biotechnology.
Pp. 1-11
Hen egg yolk in food industry - A review of emerging functional modifications and applications
Junhua Li; Jiali Zhai; Luping Gu; Yujie Su; Lin Gong; Yanjun Yang; Cuihua Chang
Palabras clave: Food Science; Biotechnology.
Pp. 12-21