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
Are tannins a double-edged sword in biology and health?
King-Thom Chung; Cheng-I Wei; Michael G Johnson
Palabras clave: Food Science; Biotechnology.
Pp. 168-175
Book review
Palabras clave: Food Science; Biotechnology.
Pp. 179-180
Impact of high-intensity electric field pulses on plant membrane permeabilization
Dietrich Knorr; Alexander Angersbach
Palabras clave: Food Science; Biotechnology.
Pp. 185-191
Conjugated linoleic acid in bovine milk fat: a food-based approach to cancer chemoprevention
M O’Shea; F Lawless; C Stanton; R Devery
Palabras clave: Food Science; Biotechnology.
Pp. 192-196
Effects of high pressure on enzymes related to food quality
M Hendrickx; L Ludikhuyze; I Van den Broeck; C Weemaes
Palabras clave: Food Science; Biotechnology.
Pp. 197-203
Transglutaminase and its use for food processing
M. Motoki; K. Seguro
Palabras clave: Food Science; Biotechnology.
Pp. 204-210
Perspectives on traceability in food manufacture
T Moe
Palabras clave: Food Science; Biotechnology.
Pp. 211-214
Patent report
Palabras clave: Food Science; Biotechnology.
Pp. 215-216