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. 110-113
Production of xylooligosaccharides by autohydrolysis of lignocellulosic materials
J.C Parajó; G Garrote; J.M Cruz; H Dominguez
Palabras clave: Food Science; Biotechnology.
Pp. 115-120
The commensal microflora of human milk: new perspectives for food bacteriotherapy and probiotics
Rocı́o Martı́n; Susana Langa; Carlota Reviriego; Esther Jiménez; Marı́a L Marı́n; Mónica Olivares; Julio Boza; Jesús Jiménez; Leonides Fernández; Jordi Xaus; Juan M Rodrı́guez
Palabras clave: Food Science; Biotechnology.
Pp. 121-127
Influence of lactic acid ester on chocolate quality
Olga Jovanovic; Biljana Pajin
Palabras clave: Food Science; Biotechnology.
Pp. 128-136
Cyclodextrins as food ingredients
Lajos Szente; Jozsef Szejtli
Palabras clave: Food Science; Biotechnology.
Pp. 137-142
Recent advances in the formulation of gluten-free cereal-based products
E Gallagher; T.R Gormley; E.K Arendt
Palabras clave: Food Science; Biotechnology.
Pp. 143-152
Enzymic modification of extruded soy protein concentrates as a method of obtaining new functional food components
K. Surówka; D. Żmudziński; J. Surówka
Palabras clave: Food Science; Biotechnology.
Pp. 153-160
Artificial neural networks for prediction of antioxidant capacity of cruciferous sprouts
Adam Buciński; Henryk Zieliński; Halina Kozłowska
Palabras clave: Food Science; Biotechnology.
Pp. 161-169
Prebiotic effectiveness of fructans of different degrees of polymerization
Elżbieta Biedrzycka; Maria Bielecka
Palabras clave: Food Science; Biotechnology.
Pp. 170-175