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
Impact of the COVID-19 pandemic on food production and animal health
Parastoo Rahimi; Md Saiful Islam
; Phelipe Magalhães Duarte; Sina Salajegheh Tazerji; Md Abdus Sobur; Mohamed E. El Zowalaty; Hossam M. Ashour; Md Tanvir Rahman
Palabras clave: Food Science; Biotechnology.
Pp. 105-113
Digestibility, bioaccessibility and bioactivity of compounds from algae
Mariana Demarco; Jaqueline Oliveira de Moraes; Ângelo Paggi Matos; Roberto Bianchini Derner; Fábio de Farias Neves; Giustino Tribuzi
Palabras clave: Food Science; Biotechnology.
Pp. 114-128
Maillard reaction products as functional components in oil-in-water emulsions: A review highlighting interfacial and antioxidant properties
Jilu Feng; Claire C. Berton-Carabin; Vincenzo Fogliano; Karin Schroën
Palabras clave: Food Science; Biotechnology.
Pp. 129-141
Could microalgae be a strategic choice for responding to the demand for omega-3 fatty acids? A European perspective
Chiara Magoni; Stefano Bertacchi; Chiara Maria Giustra; Lorenzo Guzzetti; Radiana Cozza; Michele Ferrari; Anna Torelli; Matteo Marieschi; Danilo Porro; Paola Branduardi; Massimo Labra
Palabras clave: Food Science; Biotechnology.
Pp. 142-155
Corrigendum to ‘Evidences and perspectives of the use of probiotics, prebiotics, synbiotics, and postbiotics as adjuvants for prevention and treatment of COVID-19: A bibliometric analysis and integrative review’ [Trends in Food Science & Technology 12
Douglas Xavier-Santos; Marina Padilha; Giovanna Alexandre Fabiano; Gabriel Vinderola; Adriano Gomes Cruz; Katia Sivieri; Adriane Elisabete Costa Antunes
Palabras clave: Food Science; Biotechnology.
Pp. 156-160
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-iv
Marine-derived uronic acid-containing polysaccharides: Structures, sources, production, and nutritional functions
Min Yang; Deqing Zhou; Hang Xiao; Xiaodan Fu; Qing Kong; Changliang Zhu; Zhenlian Han; Haijin Mou
Palabras clave: Food Science; Biotechnology.
Pp. 1-12
How does germinated rice impact starch structure, products and nutrional evidences? – A review
Maria Eugenia Araujo Silva Oliveira; Pedro Paulo Saldanha Coimbra; Melicia Cintia Galdeano; Carlos Wanderlei Piler Carvalho; Cristina Yoshie Takeiti
Palabras clave: Food Science; Biotechnology.
Pp. 13-23
Advances on physical treatments for soy allergens reduction - A review
Andreea Diana Kerezsi; Nicolas Jacquet; Christophe Blecker
Palabras clave: Food Science; Biotechnology.
Pp. 24-39
A critical review of intrinsic and extrinsic antimicrobial properties of insects
Jasmine Hadj Saadoun; Giovanni Sogari; Valentina Bernini; Chiara Camorali; Flavia Rossi; Erasmo Neviani; Camilla Lazzi
Palabras clave: Food Science; Biotechnology.
Pp. 40-48