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
Paradigm shifts in academia and the food industry required to meet innovation challenges
I. Sam Saguy
Palabras clave: Food Science; Biotechnology.
Pp. 467-475
The Advanced Foods and Materials Network: A Canadian portal to excellence in innovative food science and technology
C.L. Parr-Vasquez; A.T. Paulson; R.Y. Yada
Palabras clave: Food Science; Biotechnology.
Pp. 476-479
Computational modeling of gastric digestion and the role of food material properties
Maria J. Ferrua; Fanbin Kong; R. Paul Singh
Palabras clave: Food Science; Biotechnology.
Pp. 480-491
The power of soups: Super-hero or team-work?
Lijing Ke; Jianwu Zhou; Wei Lu; Guanzhen Gao; Pingfan Rao
Palabras clave: Food Science; Biotechnology.
Pp. 492-497
Functional foods development: Trends and technologies
E. Betoret; N. Betoret; D. Vidal; P. Fito
Palabras clave: Food Science; Biotechnology.
Pp. 498-508
Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods
Shady El-Ghaish; Aynur Ahmadova; Imen Hadji-Sfaxi; Kamel Eddine El Mecherfi; Inga Bazukyan; Yvan Choiset; Hanitra Rabesona; Mahmoud Sitohy; Yuri G. Popov; Akif A. Kuliev; Fernanda Mozzi; Jean-Marc Chobert; Thomas Haertlé
Palabras clave: Food Science; Biotechnology.
Pp. 509-516
Innovations for healthier processed meats
Fidel Toldrá; Milagro Reig
Palabras clave: Food Science; Biotechnology.
Pp. 517-522
Threshold of toxicological concern approach for the risk assessment of substances used for the manufacture of plastic food contact materials
Roberta Pinalli; Cristina Croera; Anne Theobald; Alexandre Feigenbaum
Palabras clave: Food Science; Biotechnology.
Pp. 523-534
Editorial Board/Aims and Scope
Palabras clave: Food Science; Biotechnology.
Pp. i