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
Letter to the editor RE: Not just variability and uncertainty; the relevance of chance for the survival of microbial cells to stress
Micha Peleg
Palabras clave: Food Science; Biotechnology.
Pp. 328-331
Response to letter to the Editor from M. Peleg on: Not just variability and uncertainty; the relevance of chance for the survival of microbial cells to stress
Alberto Garre; Heidy M.W. den Besten; Pablo S. Fernandez; Marcel H. Zwietering
Palabras clave: Food Science; Biotechnology.
Pp. 332-334
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-v
Different strategies to reinforce the milk protein-based packaging composites
Farhad Garavand; Shima Jafarzadeh; Ilaria Cacciotti; Nooshin Vahedikia; Zahra Sarlak; Özgür Tarhan; Shima Yousefi; Milad Rouhi; Roberto Castro-Muñoz; Seid Mahdi Jafari
Palabras clave: Food Science; Biotechnology.
Pp. 1-14
A systematic review of fermented Saccharina japonica: Fermentation conditions, metabolites, potential health benefits and mechanisms
Jinlan Nie; Xiaoting Fu; Lei Wang; Jiachao Xu; Xin Gao
Palabras clave: Food Science; Biotechnology.
Pp. 15-27
Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation
Julián Lozano-Castellón; José Fernando Rinaldi de Alvarenga; Anna Vallverdú-Queralt; Rosa M. Lamuela-Raventós
Palabras clave: Food Science; Biotechnology.
Pp. 28-36
Red seaweed: A promising alternative protein source for global food sustainability
Pattarasuda Rawiwan; Yaoyao Peng; I Gusta Putu Bayu Paramayuda; Siew Young Quek
Palabras clave: Food Science; Biotechnology.
Pp. 37-56
Health conscious consumers and sugar confectionery: Present aspects and projections
Nevzat Konar; Recep Gunes; Ibrahim Palabiyik; Omer Said Toker
Palabras clave: Food Science; Biotechnology.
Pp. 57-68
Advances in extrusion-dripping encapsulation of probiotics and omega-3 rich oils
Marjia Sultana; Eng-Seng Chan; Janarthanan Pushpamalar; Wee Sim Choo
Palabras clave: Food Science; Biotechnology.
Pp. 69-86
Natural compounds lower uric acid levels and hyperuricemia: Molecular mechanisms and prospective
Simin Feng; Sijie Wu; Fei Xie; Chung S. Yang; Ping Shao
Palabras clave: Food Science; Biotechnology.
Pp. 87-102