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
Food Hygiene in aseptic processing and packaging system: A survey in the Italian food industry
Giampaolo Betta; Davide Barbanti; Roberto Massini
Palabras clave: Food Science; Biotechnology.
Pp. 327-334
Iodine sequestration by amylose to combat iodine deficiency disorders
Yaseen Mottiar; Illimar Altosaar
Palabras clave: Food Science; Biotechnology.
Pp. 335-340
Expanded ‘Fermi Solution’ for estimating the relationship between product spoilage or deterioration and the number of consumer complaints
Micha Peleg; Mark D. Normand; Maria G. Corradini
Palabras clave: Food Science; Biotechnology.
Pp. 341-349
Editorial Board/Aims and Scope
Palabras clave: Food Science; Biotechnology.
Pp. i
Contents Digest
Palabras clave: Food Science; Biotechnology.
Pp. 351-352
Integrated plant biotechnologies applied to safer and healthier food production: The Nutra-Snack manufacturing chain
Giuseppina Rea; Amina Antonacci; Maya Lambreva; Sandro Pastorelli; Arianna Tibuzzi; Simone Ferrari; Dirk Fischer; Udo Johanningmeier; Wieslaw Oleszek; Teresa Doroszewska; Angela Maria Rizzo; Patrizia V.R. Berselli; Bruno Berra; Alessandra Bertoli; Luisa Pistelli; Barbara Ruffoni; Carole Calas-Blanchard; Jean Louis Marty; Simona Carmen Litescu; Mirela Diaconu; Eleftherios Touloupakis; Demetrios Ghanotakis; Maria Teresa Giardi
Palabras clave: Food Science; Biotechnology.
Pp. 353-366
qPCR as a powerful tool for microbial food spoilage quantification: Significance for food quality
Noelia Martínez; Maria Cruz Martín; Ana Herrero; María Fernández; Miguel A. Alvarez; Victor Ladero
Palabras clave: Food Science; Biotechnology.
Pp. 367-376
Influence of food matrices on probiotic viability – A review focusing on the fruity bases
Ana Paula do Espírito Santo; Patrizia Perego; Attilio Converti; Maricê N. Oliveira
Palabras clave: Food Science; Biotechnology.
Pp. 377-385
Microfluidic analytical systems for food analysis
Yegermal T. Atalay; Steven Vermeir; Daan Witters; Nicolas Vergauwe; Bert Verbruggen; Pieter Verboven; Bart M. Nicolaï; Jeroen Lammertyn
Palabras clave: Food Science; Biotechnology.
Pp. 386-404