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
Monitoring and detection of antibiotic residues in animal derived foods: Solutions using aptamers
Yuan Liu; Yan Deng; Song Li; Franklin Wang-Ngai Chow; Mei Liu; Nongyue He
Palabras clave: Food Science; Biotechnology.
Pp. 200-235
Targeted formulation of plant-based protein-foods: Supporting the food system’s transformation in the context of human health, environmental sustainability and consumer trends
Andrea Hoehnel
; Emanuele Zannini; Elke K. Arendt
Palabras clave: Food Science; Biotechnology.
Pp. No disponible
High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect
Jinchuang Zhang; Qiongling Chen; David L. Kaplan; Qiang Wang
Palabras clave: Food Science; Biotechnology.
Pp. No disponible
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-iii
Composition, mechanisms of tingling paresthesia, and health benefits of Sichuan pepper: A review of recent progress
Ngouana Moffo A. Ivane; Suleiman A. Haruna; Marcillinus Zekrumah; Fopa Kue Roméo Elysé; Mohamed Osman Hassan; Sulafa B.H. Hashim; Haroon Elrasheid Tahir; Di Zhang
Palabras clave: Food Science; Biotechnology.
Pp. 1-12
Scaffolding technologies for the engineering of cultured meat: Towards a safe, sustainable, and scalable production
Shira Levi; Feng-Chun Yen; Limor Baruch; Marcelle Machluf
Palabras clave: Food Science; Biotechnology.
Pp. 13-25
Gelation behaviors of some special plant-sourced pectins: A review inspired by examples from traditional gel foods in China
Xudong Yang; Kai Yuan; Faith Bernadette A. Descallar; Anqi Li; Xi Yang; Hongyan Yang
Palabras clave: Food Science; Biotechnology.
Pp. 26-40
Recent developments in peptidomics for the quali-quantitative analysis of food-derived peptides in human body fluids and tissues
Simonetta Caira; Gianluca Picariello; Giovanni Renzone; Simona Arena; Antonio Dario Troise; Sabrina De Pascale; Valentina Ciaravolo; Gabriella Pinto; Francesco Addeo; Andrea Scaloni
Palabras clave: Food Science; Biotechnology.
Pp. 41-60
Strategic choices for in vitro food digestion methodologies enabling food digestion design
D. Duijsens; K. Pälchen; J.M. Guevara-Zambrano; S.H.E. Verkempinck; M.R. Infantes-Garcia; M.E. Hendrickx; A.M. Van Loey; T. Grauwet
Palabras clave: Food Science; Biotechnology.
Pp. 61-72
Mathematical modeling for thermally treated vacuum-packaged foods: A review on sous vide processing
Dr Helen Onyeaka; Charles-Chioma Nwaizu; Idaresit Ekaette
Palabras clave: Food Science; Biotechnology.
Pp. 73-85