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
Inactivation of foodborne viruses: Opportunities for cold atmospheric plasma
Kate Jenns
; Hannah P. Sassi; Renwu Zhou; Patrick J. Cullen; Dee Carter; Anne Mai-Prochnow
Palabras clave: Food Science; Biotechnology.
Pp. 323-333
Recent advances of selected novel processing techniques on shrimp allergenicity: A review
Xin Dong; Vijaya Raghavan
Palabras clave: Food Science; Biotechnology.
Pp. 334-344
The socio-economic factors affecting the emergence and impacts of new genomic techniques in agriculture: A scoping review
Stéphane Lemarié; Stéphan Marette
Palabras clave: Food Science; Biotechnology.
Pp. No disponible
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-iii
Towards a sustainable food system by design using faba bean protein as an example
M.A. Augustin; M.B. Cole
Palabras clave: Food Science; Biotechnology.
Pp. 1-11
Trends and challenges on fruit and vegetable processing: Insights into sustainable, traceable, precise, healthy, intelligent, personalized and local innovative food products
Xuwei Liu; Carine Le Bourvellec; Jiahao Yu; Lei Zhao; Kai Wang; Yang Tao; Catherine M.G.C. Renard; Zhuoyan Hu
Palabras clave: Food Science; Biotechnology.
Pp. 12-25
Food fraud in insecure times: challenges and opportunities for reducing food fraud in Africa
Helen Onyeaka; Michael Ukwuru; Christian Anumudu; Amarachukwu Anyogu
Palabras clave: Food Science; Biotechnology.
Pp. 26-32
Artificial intelligence and ethics within the food sector: Developing a common language for technology adoption across the supply chain
Louise Manning; Steve Brewer; Peter J. Craigon; Jeremy Frey; Anabel Gutierrez; Naomi Jacobs; Samantha Kanza; Samuel Munday; Justin Sacks; Simon Pearson
Palabras clave: Food Science; Biotechnology.
Pp. 33-42
Advances in pullulan utilization for sustainable applications in food packaging and preservation: A mini-review
Tabli Ghosh; Ruchir Priyadarshi; Carolina Krebs de Souza; Betina Louise Angioletti; Jong-Whan Rhim
Palabras clave: Food Science; Biotechnology.
Pp. 43-53
The role of protein and its hydrolysates in regulating the digestive properties of starch: A review
Xiaoxue Lu; Rongrong Ma; Jinling Zhan; Fan Wang; Yaoqi Tian
Palabras clave: Food Science; Biotechnology.
Pp. 54-65