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
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-iv
Fig “Ficus carica L.” and its by-products: A decade evidence of their health-promoting benefits towards the development of novel food formulations
Manuel Ayuso
; Maria Carpena; Oludemi Taofiq; Tânia Gonçalves Albuquerque; Jesus Simal-Gandara; M. Beatriz P.P. Oliveira; Miguel A. Prieto; Isabel C.F.R. Ferreira; Lillian Barros
Palabras clave: Food Science; Biotechnology.
Pp. 1-13
Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health
Rhowell Jr. N. Tiozon; Kristel June D. Sartagoda; Luster May N. Serrano; Alisdair R. Fernie; Nese Sreenivasulu
Palabras clave: Food Science; Biotechnology.
Pp. 14-25
Natural antimicrobial lipopeptides secreted by Bacillus spp. and their application in food preservation, a critical review
Bo Zhang; Linlin Xu; Jinlin Ding; Mengze Wang; Rui Ge; Hongfei Zhao; Bolin Zhang; Junfeng Fan
Palabras clave: Food Science; Biotechnology.
Pp. 26-37
Design of protein-polysaccharide multi-scale composite interfaces to modify lipid digestion
Chanchan Sun; Man Zhang; Xirui Zhang; Zikun Li; Yaxian Guo; Hongjun He; Bin Liang; Xiulian Li; Changjian Ji
Palabras clave: Food Science; Biotechnology.
Pp. 38-48
Application of high-pressure and ultrasound technologies for legume proteins as wall material in microencapsulation: New insights and advances
Kandi Sridhar; Saïd Bouhallab; Thomas Croguennec; Denis Renard; Valérie Lechevalier
Palabras clave: Food Science; Biotechnology.
Pp. 49-62
Advances of astaxanthin-based delivery systems for precision nutrition
Yannan Chen; Wentao Su; Shanshan Tie; Lijuan Zhang; Mingqian Tan
Palabras clave: Food Science; Biotechnology.
Pp. 63-73
A comprehensive review of impacts of ozone treatment on textural properties in different food products
R. Pandiselvam; Arashdeep Singh; Sofia Agriopoulou; Monika Sachadyn-Król; Raouf Aslam; Clara Mariana Gonçalves Lima; Anandu Chandra Khanashyam; Anjineyulu Kothakota; Orhan Atakan; Manoj Kumar; S.K. Mathanghi; Amin Mousavi Khaneghah
Palabras clave: Food Science; Biotechnology.
Pp. 74-86
A 3D printing approach to intelligent food packaging
Chantal T. Tracey; Aleksandra L. Predeina; Elena F. Krivoshapkina; Eugenia Kumacheva
Palabras clave: Food Science; Biotechnology.
Pp. 87-98
Microbial interactions in winemaking: Ecological aspects and effect on wine quality
Vasileios Englezos; Neil P. Jolly; Paola Di Gianvito; Kalliopi Rantsiou; Luca Cocolin
Palabras clave: Food Science; Biotechnology.
Pp. 99-113