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
Metallic-based micro and nanocomposites in food contact materials and active food packaging
Amparo Llorens; Elsa Lloret; Pierre A. Picouet; Raul Trbojevich; Avelina Fernandez
Palabras clave: Food Science; Biotechnology.
Pp. 19-29
Nanotechnologies in the food industry – Recent developments, risks and regulation
M. Cushen; J. Kerry; M. Morris; M. Cruz-Romero; E. Cummins
Palabras clave: Food Science; Biotechnology.
Pp. 30-46
Structural design of natural plant-based foods to promote nutritional quality
Sandy Van Buggenhout; Lilia Ahrné; Marie Alminger; Anna Andrys; Mia Benjamin; Lucy Bialek; Graham Cleaver; Ines Colle; Maud Langton; Elvira Larqué; Lien Lemmens; Anders Löfgren; Patricia Lopez-Sanchez; Francisca Pérez-Llamas; Rebeca Martínez-Tomás; Jim Robertson; Sebastian Schalow; Cecilia Svelander; Nikolaus Wellner; Marc Hendrickx; Keith Waldron
Palabras clave: Food Science; Biotechnology.
Pp. 47-59
Souci – Fachmann – Kraut, food composition and nutrition tables
Simone Bell
Palabras clave: Food Science; Biotechnology.
Pp. 60
Editorial Board/Aims and Scope
Palabras clave: Food Science; Biotechnology.
Pp. i
Contents Digest
Palabras clave: Food Science; Biotechnology.
Pp. 61-63
Pectin – An emerging new bioactive food polysaccharide
Ellen G. Maxwell; Nigel J. Belshaw; Keith W. Waldron; Victor J. Morris
Palabras clave: Food Science; Biotechnology.
Pp. 64-73
Functionalizing maize zein in viscoelastic dough systems through fibrous, β-sheet-rich protein networks: An alternative, physicochemical approach to gluten-free breadmaking
Daniel P. Erickson; Osvaldo H. Campanella; Bruce R. Hamaker
Palabras clave: Food Science; Biotechnology.
Pp. 74-81
Kiwifruit flavour: A review
Coralia V. Garcia; Siew-Young Quek; Ralph J. Stevenson; Robert A. Winz
Palabras clave: Food Science; Biotechnology.
Pp. 82-91