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
Functional food genomics in Japan – State of the art
Yuji Nakai; Akio Nakamura; Keiko Abe
Palabras clave: Food Science; Biotechnology.
Pp. 641-645
Gut as a target for functional food
Makoto Shimizu; Satoshi Hachimura
Palabras clave: Food Science; Biotechnology.
Pp. 646-650
Health benefits of vitamin E in grains, cereals and green vegetables
Teruo Miyazawa; Kiyotaka Nakagawa; Phumon Sookwong
Palabras clave: Food Science; Biotechnology.
Pp. 651-654
Bioavailability of non-nutrients for preventing lifestyle-related diseases
Kazuki Kanazawa
Palabras clave: Food Science; Biotechnology.
Pp. 655-659
Contents Digest
Palabras clave: Food Science; Biotechnology.
Pp. 660-661
Galactomannans use in the development of edible films/coatings for food applications
M.A. Cerqueira; A.I. Bourbon; A.C. Pinheiro; J.T. Martins; B.W.S. Souza; J.A. Teixeira; A.A. Vicente
Palabras clave: Food Science; Biotechnology.
Pp. 662-671
Microwave assisted extraction of secondary metabolites from plants: Current status and future directions
Hua-Feng Zhang; Xiao-Hua Yang; Ying Wang
Palabras clave: Food Science; Biotechnology.
Pp. 672-688
Disease prevention by natural antioxidants and prebiotics acting as ROS scavengers in the gastrointestinal tract
W. Van den Ende; D. Peshev; L. De Gara
Palabras clave: Food Science; Biotechnology.
Pp. 689-697
Editorial Board/Aims and Scope
Palabras clave: Food Science; Biotechnology.
Pp. i