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
Contents Digest
Palabras clave: Food Science; Biotechnology.
Pp. 304-305
Quality function deployment in the food industry: a review
A.I.A Costa; M Dekker; W.M.F Jongen
Palabras clave: Food Science; Biotechnology.
Pp. 306-314
Olive biophenols: biomolecular characterization, distribution and phytoalexin histochemical localization in the drupes
Nicola Uccella
Palabras clave: Food Science; Biotechnology.
Pp. 315-327
Olive biophenols
Nicola Uccella
Palabras clave: Food Science; Biotechnology.
Pp. 328-339
Review of non-enzymatic browning and antioxidant capacity in processed foods
Lara Manzocco; Sonia Calligaris; Dino Mastrocola; Maria Cristina Nicoli; Carlo Raffaele Lerici
Palabras clave: Food Science; Biotechnology.
Pp. 340-346
Bioactive peptides derived from bovine whey proteins
Anne Pihlanto-Leppälä
Palabras clave: Food Science; Biotechnology.
Pp. 347-356
Olive biophenols: functional effects on human wellbeing
Antonella Saija; Nicola Uccella
Palabras clave: Food Science; Biotechnology.
Pp. 357-363
A review of Maillard reaction in food and implications to kinetic modelling
Sara I.F.S Martins; Wim M.F Jongen; Martinus A.J.S van Boekel
Palabras clave: Food Science; Biotechnology.
Pp. 364-373
Chemical composition of selected Jordanian cereals and legumes as compared with the FAO, Moroccan, East Asian and Latin American tables for use in the Middle East
K.I Ereifej; S.G Haddad
Palabras clave: Food Science; Biotechnology.
Pp. 374-378
Pesticides as food contaminants: a pilot project for correct public information
Gabriella Morasso; Claudia Bolognesi; Elena Duglio; Marco Musso
Palabras clave: Food Science; Biotechnology.
Pp. 379-382