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
On-site detection of food and waterborne bacteria – Current technologies, challenges, and future directions
Sabrina Petrucci
; Connor Costa; David Broyles; Emre Dikici; Sylvia Daunert; Sapna Deo
Palabras clave: Food Science; Biotechnology.
Pp. 409-421
Utilization of eggshell waste in calcium-fortified foods and other industrial applications: A review
Sanprit Aditya; Jaspin Stephen; Mahendran Radhakrishnan
Palabras clave: Food Science; Biotechnology.
Pp. 422-432
Bioprospecting of thraustochytrids for omega-3 fatty acids: A sustainable approach to reduce dependency on animal sources
Alok Patel; Dimitra Karageorgou; Petros Katapodis; Amit Sharma; Ulrika Rova; Paul Christakopoulos; Leonidas Matsakas
Palabras clave: Food Science; Biotechnology.
Pp. 433-444
Laccases in food processing: Current status, bottlenecks and perspectives
Emanueli Backes; Camila Gabriel Kato; Rúbia Carvalho Gomes Corrêa; Regina de Fátima Peralta Muniz Moreira; Rosely Aparecida Peralta; Lillian Barros; Isabel C.F.R. Ferreira; Gisella Maria Zanin; Adelar Bracht; Rosane Marina Peralta
Palabras clave: Food Science; Biotechnology.
Pp. 445-460
Advances in barrier coatings and film technologies for achieving sustainable packaging of food products – A review
Preeti Tyagi; Khandoker Samaher Salem; Martin A. Hubbe; Lokendra Pal
Palabras clave: Food Science; Biotechnology.
Pp. 461-485
Genetic mechanisms of prebiotic carbohydrate metabolism in lactic acid bacteria: Emphasis on Lacticaseibacillus casei and Lacticaseibacillus paracasei as flexible, diverse and outstanding prebiotic carbohydrate starters
Yanhua Cui; Xiaojun Qu
Palabras clave: Food Science; Biotechnology.
Pp. 486-499
The mycotoxins in edible oils: An overview of prevalence, concentration, toxicity, detection and decontamination techniques
Khadije Abdolmaleki; Sara Khedri; Leyla Alizadeh; Fardin Javanmardi; Carlos A.F. Oliveira; Amin Mousavi Khaneghah
Palabras clave: Food Science; Biotechnology.
Pp. 500-511
A comprehensive review of sweet potato (Ipomoea batatas [L.] Lam): Revisiting the associated health benefits
Mohammad Khairul Alam
Palabras clave: Food Science; Biotechnology.
Pp. 512-529
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-viii
The (potential) impact of seasonality and climate change on the physicochemical and microbial properties of dairy waste and its management
Styliani Roufou; Sholeem Griffin; Lydia Katsini; Monika Polańska; Jan F.M. Van Impe; Vasilis P. Valdramidis
Palabras clave: Food Science; Biotechnology.
Pp. 1-10