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
Editorial Board/Aims and Scope
Palabras clave: Food Science; Biotechnology.
Pp. i
Contents Digest
Palabras clave: Food Science; Biotechnology.
Pp. 1-3
Time-scarcity, ready-meals, ill-health and the obesity epidemic
D. Celnik; L. Gillespie; M.E.J. Lean
Palabras clave: Food Science; Biotechnology.
Pp. 4-11
‘Omics’ technologies in quantitative microbial risk assessment
S. Brul; J. Bassett; P. Cook; S. Kathariou; P. McClure; P.R. Jasti; R. Betts
Palabras clave: Food Science; Biotechnology.
Pp. 12-24
Astringency response of red wines: Potential role of molecular assembly
Geoffrey R. Scollary; György Pásti; Miklós Kállay; John Blackman; Andrew C. Clark
Palabras clave: Food Science; Biotechnology.
Pp. 25-36
Flavour chemistry of mate and some common herbal teas
O. Lasekan; A. Lasekan
Palabras clave: Food Science; Biotechnology.
Pp. 37-46
Food related applications of magnetic iron oxide nanoparticles: Enzyme immobilization, protein purification, and food analysis
Miao Cao; Zhonghong Li; Jianlong Wang; Wupeng Ge; Tianli Yue; Ronghua Li; Vicki L. Colvin; William W. Yu
Palabras clave: Food Science; Biotechnology.
Pp. 47-56
What are the prospects for using seaweed in human nutrition and for marine animals raised through aquaculture?
Joël Fleurence; Michèle Morançais; Justine Dumay; Priscilla Decottignies; Vincent Turpin; Mathilde Munier; Nuria Garcia-Bueno; Pascal Jaouen
Palabras clave: Food Science; Biotechnology.
Pp. 57-61