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
Patent Report
Palabras clave: Food Science; Biotechnology.
Pp. 379-380
Contents Digest
Palabras clave: Food Science; Biotechnology.
Pp. 384
The PROBDEMO project: Demonstration of the Nutritional Functionality of Probiotic Foods
T Mattila-Sandholm
Palabras clave: Food Science; Biotechnology.
Pp. 385-386
The technology of probiotics
M Saxelin; B Grenov; U Svensson; R Fondén; R Reniero; T Mattila-Sandholm
Palabras clave: Food Science; Biotechnology.
Pp. 387-392
Probiotics: towards demonstrating efficacy
T. Mattila-Sandholm; S. Blum; J.K. Collins; R. Crittenden; W. de Vos; C. Dunne; R. Fondén; G. Grenov; E. Isolauri; B. Kiely; P. Marteau; L. Morelli; A. Ouwehand; R. Reniero; M. Saarela; S. Salminen; M. Saxelin; E. Schiffrin; F. Shanahan; E. Vaughan; A. von Wright
Palabras clave: Food Science; Biotechnology.
Pp. 393-399
Molecular approaches to study probiotic bacteria
Elaine E. Vaughan; Hans G.H.J. Heilig; Erwin G. Zoetendal; Reetta Satokari; J.Kevin Collins; Antoon D.L. Akkermans; Willem M. de Vos
Palabras clave: Food Science; Biotechnology.
Pp. 400-404
Adhesion studies for probiotics: need for validation and refinement
S Blum; R Reniero; E.J Schiffrin; R Crittenden; T Mattila-Sandholm; A.C Ouwehand; S Salminen; A von Wright; M Saarela; M Saxelin; K Collins; L Morelli
Palabras clave: Food Science; Biotechnology.
Pp. 405-410
The probiotic century: historical and current perspectives
C Shortt
Palabras clave: Food Science; Biotechnology.
Pp. 411-417
Safety evaluation of probiotics
John O'Brien; Ross Crittenden; Arthur C Ouwehand; Seppo Salminen
Palabras clave: Food Science; Biotechnology.
Pp. 418-424
Corrigendum to “L-theanine—a unique amino acid of green tea and its relaxation effect in humans”
Lekh Raj Juneja; Djong-Chi Chu; Tsutomu Okubo; Yukiko Nagato; Hidehiko Yokogoshi
Palabras clave: Food Science; Biotechnology.
Pp. 425