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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

Tabla de contenidos

Improvement of the antioxidant status of tropical fruits as a secondary response to some postharvest treatments

Gustavo A. Gonzalez-Aguilar; Jose A. Villa-Rodriguez; J. Fernando Ayala-Zavala; Elhadi M. Yahia

Palabras clave: Food Science; Biotechnology.

Pp. 475-482

High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing

Adriano Gomes da Cruz; José de Assis Fonseca Faria; Susana Marta Isay Saad; Helena Maria André Bolini; Anderson Souza Sant′Ana; Marcelo Cristianini

Palabras clave: Food Science; Biotechnology.

Pp. 483-493

Flavour chemistry of palm toddy and palm juice: a review

O. Lasekan; K.A. Abbas

Palabras clave: Food Science; Biotechnology.

Pp. 494-501

Impact of salicylic acid on post-harvest physiology of horticultural crops

Mohammadreza Asghari; Morteza Soleimani Aghdam

Palabras clave: Food Science; Biotechnology.

Pp. 502-509

Encapsulation of polyphenols – a review

Zhongxiang Fang; Bhesh Bhandari

Palabras clave: Food Science; Biotechnology.

Pp. 510-523

WITHDRAWN: Ferulic acid – An insight into its current research and future prospects

Somsuvra B. Ghatak; Shital J. Panchal

Palabras clave: Food Science; Biotechnology.

Pp. No disponible

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

Editorial Board/ Aims and Scope

Palabras clave: Food Science; Biotechnology.

Pp. i

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 525-527

Natural micro and nanobiocomposites with enhanced barrier properties and novel functionalities for food biopackaging applications

Maria D. Sanchez-Garcia; Amparo Lopez-Rubio; Jose M. Lagaron

Palabras clave: Food Science; Biotechnology.

Pp. 528-536