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
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
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