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
Direct measurement of the total antioxidant capacity of foods: the ‘QUENCHER’ approach
Vural Gökmen; Arda Serpen; Vincenzo Fogliano
Palabras clave: Food Science; Biotechnology.
Pp. 278-288
Chemical and biochemical features involved in sparkling wine production: from a traditional to an improved winemaking technology
María Ángeles Pozo-Bayón; Adolfo Martínez-Rodríguez; Encarnación Pueyo; M. Victoria Moreno-Arribas
Palabras clave: Food Science; Biotechnology.
Pp. 289-299
Systematic assessment of core assurance activities in a company specific food safety management system
P.A. Luning; W.J. Marcelis; J. Rovira; M. Van der Spiegel; M. Uyttendaele; L. Jacxsens
Palabras clave: Food Science; Biotechnology.
Pp. 300-312
Contents Digest
Palabras clave: Food Science; Biotechnology.
Pp. 313-315
Development of polyion-complex hydrogels as an alternative approach for the production of bio-based polymers for food packaging applications: a review
Stefano Farris; Karen M. Schaich; LinShu Liu; Luciano Piergiovanni; Kit L. Yam
Palabras clave: Food Science; Biotechnology.
Pp. 316-332
Crust formation and its role during bread baking
F.M. Vanin; T. Lucas; G. Trystram
Palabras clave: Food Science; Biotechnology.
Pp. 333-343
Probiotic cheese: Health benefits, technological and stability aspects
Adriano Gomes da Cruz; Flávia Carolina Alonso Buriti; Cínthia Hoch Batista de Souza; José Assis Fonseca Faria; Susana Marta Isay Saad
Palabras clave: Food Science; Biotechnology.
Pp. 344-354
Nutrition for the selfish gene
Iztok Ostan; Borut Poljšak; Marjan Simčič; L.M.M. Tijskens
Palabras clave: Food Science; Biotechnology.
Pp. 355-365
Revisiting the melamine contamination event in China: implications for ethics in food technology
Zenobia C.Y. Chan; Wing-Fu Lai
Palabras clave: Food Science; Biotechnology.
Pp. 366-373