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
Alpha-glucanotransferase from the glycoside hydrolase family synthesizes α(1–6)-linked products from starch: Features and synthesis pathways of the products
Weikang Yang; Lingqia Su; Lei Wang; Jing Wu; Sheng Chen
Palabras clave: Food Science; Biotechnology.
Pp. 160-172
Dietary fat and fatty foods in the prevention of non-communicable diseases: A review of the evidence
Lukas Schwingshackl; Helmut Heseker; Eva Kiesswetter
; Berthold Koletzko
Palabras clave: Food Science; Biotechnology.
Pp. 173-184
Beyond natural aromas: The bioactive and technological potential of monoterpenes
Bruno N. Paulino; Gloria N.S. Silva; Fábio F. Araújo; Iramaia A. Néri-Numa; Gláucia M. Pastore; Juliano L. Bicas; Gustavo Molina
Palabras clave: Food Science; Biotechnology.
Pp. 188-201
Processing technology, principle, and nutritional characteristics of preserved eggs: A review
Hui Xue; Tianfeng Han; Mingsheng Xu; Yao Yao; Na Wu; Shuping Chen; Guowen Zhang; Wenjun Wang; Yan Zhao; Yonggang Tu
Palabras clave: Food Science; Biotechnology.
Pp. 265-277
Salt reduction in bakery products: A critical review on the worldwide scenario, its impacts and different strategies
Gabriel Tonin Ferrari; Cristina Proserpio; Letícia Kahler Stragliotto; Jaqueline Menti Boff; Ella Pagliarini; Viviani Ruffo de Oliveira
Palabras clave: Food Science; Biotechnology.
Pp. 440-448