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
Advancement of omics techniques for chemical profile analysis and authentication of milk
Chenchen Qin; Lei Liu; Yu Wang; Tuo Leng; Mengting Zhu; Bei Gan; Jianhua Xie; Qiang Yu; Yi Chen
Palabras clave: Food Science; Biotechnology.
Pp. 114-128
Farm to fork impacts of super-shedders and high-event periods on food safety
Vinicius Silva Castro
; Eduardo Figueiredo; Tim McAllister; Kim Stanford
Palabras clave: Food Science; Biotechnology.
Pp. 129-142
Current trends in Passiflora genus research: Obesity and fermented foods systematic review
Raquel Lucas-González; Esra Capanoglu; Mirian Pateiro; Amin Mousavi Khaneghah; Christophe Hano; José Manuel Lorenzo
Palabras clave: Food Science; Biotechnology.
Pp. 143-155
Tea phenolics as prebiotics
Zhibin Liu; Jean-Paul Vincken; Wouter J.C. de Bruijn
Palabras clave: Food Science; Biotechnology.
Pp. 156-168
Propolis: Encapsulation and application in the food and pharmaceutical industries
Loleny Tavares; Slim Smaoui; Paulo Silva Lima; Martinho Marques de Oliveira; Lúcia Santos
Palabras clave: Food Science; Biotechnology.
Pp. 169-180
Extraction of valuable compounds from brewing residues: Malt rootlets, spent hops, and spent yeast
S. Olivares-Galván; M.L. Marina; M.C. García
Palabras clave: Food Science; Biotechnology.
Pp. 181-197
Encapsulation of flavonoids in foods for diabetics: The emerging paradigm for an effective therapy
Williara Queiroz de Oliveira; Iramaia Angélica Neri-Numa; Henrique Silvano Arruda; David Julian McClements; Glaucia Maria Pastore
Palabras clave: Food Science; Biotechnology.
Pp. 198-206
Fungal flora and mycotoxin contamination in tea: Current status, detection methods and dietary risk assessment - A comprehensive review
Xuanjun Zhang; Liang Zhang; Ting Zhou; Yu Zhou
Palabras clave: Food Science; Biotechnology.
Pp. 207-220
Food rheology applications of large amplitude oscillation shear (LAOS)
Yong Wang; Cordelia Selomulya
Palabras clave: Food Science; Biotechnology.
Pp. 221-244
Beyond aroma: A review on advanced extraction processes from rosemary (Rosmarinus officinalis) and sage (Salvia officinalis) to produce phenolic acids and diterpenes
Rodrigo S. Pizani; Juliane Viganó; Leonardo M. de Souza Mesquita; Letícia S. Contieri; Vitor L. Sanches; Jaísa O. Chaves; Mariana C. Souza; Laise C. da Silva; Maurício A. Rostagno
Palabras clave: Food Science; Biotechnology.
Pp. 245-262