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
Potential of residues from the Mediterranean agriculture and agrifood industry
Ángela Peralbo-Molina; María Dolores Luque de Castro
Palabras clave: Food Science; Biotechnology.
Pp. 16-24
Proteins from land plants – Potential resources for human nutrition and food security
Li Day
Palabras clave: Food Science; Biotechnology.
Pp. 25-42
The satiating mechanisms of major food constituents – An aid to rational food design
Susana Fiszman; Paula Varela
Palabras clave: Food Science; Biotechnology.
Pp. 43-50
A case study on the use of the “Added Portions Exposure Technique – APET” to estimate total dietary exposure to flavouring substances
Raffaela Piccinelli; Lorenza Mistura; Antonio Raffo; Stefania Sette; Cinzia Le Donne; Ruth Charrondiere; Catherine Leclercq
Palabras clave: Food Science; Biotechnology.
Pp. 51-70
Editorial Board/Aims and Scope
Palabras clave: Food Science; Biotechnology.
Pp. i
Contents Digest
Palabras clave: Food Science; Biotechnology.
Pp. 71-72
Methods for the nanoencapsulation of β-carotene in the food sector
Francisco J. Gutiérrez; Silvia M. Albillos; Elvira Casas-Sanz; Ziortza Cruz; Carlos García-Estrada; Ana García-Guerra; José García-Reverter; Miguel García-Suárez; Paloma Gatón; Carolina González-Ferrero; Idoia Olabarrieta; Maider Olasagasti; Sandra Rainieri; Daniel Rivera-Patiño; Ruth Rojo; Ana Romo-Hualde; María-José Sáiz-Abajo; María-Luisa Mussons
Palabras clave: Food Science; Biotechnology.
Pp. 73-83
Industrial manufacture of sugar-free chocolates – Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development
Roger Philip Aidoo; Frédéric Depypere; Emmanuel Ohene Afoakwa; Koen Dewettinck
Palabras clave: Food Science; Biotechnology.
Pp. 84-96
Progress in preventing the accumulation of ethyl carbamate in alcoholic beverages
Xinrui Zhao; Guocheng Du; Huijun Zou; Jianwei Fu; Jingwen Zhou; Jian Chen
Palabras clave: Food Science; Biotechnology.
Pp. 97-107