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
Advances in the extraction of natural ingredients by high pressure extraction technology
Hsiao-Wen Huang; Chiao-Ping Hsu; Binghuei Barry Yang; Chung-Yi Wang
Palabras clave: Food Science; Biotechnology.
Pp. 54-62
Reactants encapsulation and Maillard Reaction
Antonio Dario Troise; Vincenzo Fogliano
Palabras clave: Food Science; Biotechnology.
Pp. 63-74
Editorial Board/Aims and Scope
Palabras clave: Food Science; Biotechnology.
Pp. i
Contents Digest
Palabras clave: Food Science; Biotechnology.
Pp. 75-77
Recent developments on umami ingredients of edible mushrooms – A review
Yin Zhang; Chandrasekar Venkitasamy; Zhongli Pan; Wei Wang
Palabras clave: Food Science; Biotechnology.
Pp. 78-92
Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives
Sarah Crowley; Jennifer Mahony; Douwe van Sinderen
Palabras clave: Food Science; Biotechnology.
Pp. 93-109
Antimicrobial agents for food packaging applications
Suet-Yen Sung; Lee Tin Sin; Tiam-Ting Tee; Soo-Tueen Bee; A.R. Rahmat; W.A.W.A. Rahman; Ann-Chen Tan; M. Vikhraman
Palabras clave: Food Science; Biotechnology.
Pp. 110-123
Ranking the microbiological safety of foods: A new tool and its application to composite products
Pietro Stella; Olivier Cerf; Marta Hugas; Kostas P. Koutsoumanis; Christophe Nguyen-The; John N. Sofos; Antonio Valero; Marcel H. Zwietering
Palabras clave: Food Science; Biotechnology.
Pp. 124-138
Studying consumer behaviour related to the quality of food: A case on vegetable preparation affecting sensory and health attributes
R. Bongoni; L.P.A. Steenbekkers; R. Verkerk; M.A.J.S. van Boekel; M. Dekker
Palabras clave: Food Science; Biotechnology.
Pp. 139-145