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
Microbial biopesticides for integrated crop management: an assessment of environmental and regulatory sustainability
D. Chandler; G. Davidson; W.P. Grant; J. Greaves; G.M. Tatchell
Palabras clave: Food Science; Biotechnology.
Pp. 275-283
EFSA: from safe food to healthy diets
Carola Sondermann
Palabras clave: Food Science; Biotechnology.
Pp. 284-285
Contents / Editorial Board
Palabras clave: Food Science; Biotechnology.
Pp. 287
Editorial
M. Hendrickx
Palabras clave: Food Science; Biotechnology.
Pp. 288
High pressure in combination with elevated temperature as a method for the sterilisation of food
David R. Wilson; Lukasz Dabrowski; Sandra Stringer; Roy Moezelaar; Tim F. Brocklehurst
Palabras clave: Food Science; Biotechnology.
Pp. 289-299
Does high pressure processing influence nutritional aspects of plant based food systems?
Indrawati Oey; Iesel Van der Plancken; Ann Van Loey; Marc Hendrickx
Palabras clave: Food Science; Biotechnology.
Pp. 300-308
Texture changes of processed fruits and vegetables: potential use of high-pressure processing
Daniel N. Sila; Thomas Duvetter; Ans De Roeck; Isabel Verlent; Chantal Smout; Graham K. Moates; Brian P. Hills; Keith K. Waldron; Marc Hendrickx; Ann Van Loey
Palabras clave: Food Science; Biotechnology.
Pp. 309-319
Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review
Indrawati Oey; Martina Lille; Ann Van Loey; Marc Hendrickx
Palabras clave: Food Science; Biotechnology.
Pp. 320-328
Review of modelling and simulation of high pressure treatment of materials of biological origin
A. Delgado; C. Rauh; W. Kowalczyk; A. Baars
Palabras clave: Food Science; Biotechnology.
Pp. 329-336
Impact evaluation of high pressure treatment on foods: considerations on the development of pressure–temperature–time integrators (pTTIs)
Iesel Van der Plancken; Tara Grauwet; Indrawati Oey; Ann Van Loey; Marc Hendrickx
Palabras clave: Food Science; Biotechnology.
Pp. 337-348