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
Contents Digest
Palabras clave: Food Science; Biotechnology.
Pp. 1-4
Applications of cold plasma technology in food packaging
S.K. Pankaj; C. Bueno-Ferrer; N.N. Misra; V. Milosavljević; C.P. O'Donnell; P. Bourke; K.M. Keener; P.J. Cullen
Palabras clave: Food Science; Biotechnology.
Pp. 5-17
Understanding the relevance of in-mouth food processing. A review of in vitro techniques
Pere Morell; Isabel Hernando; Susana M. Fiszman
Palabras clave: Food Science; Biotechnology.
Pp. 18-31
Low glycemic index ingredients and modified starches in wheat based food processing: A review
S. Bharath Kumar; P. Prabhasankar
Palabras clave: Food Science; Biotechnology.
Pp. 32-41
Advances in antioxidant active food packaging
Joaquín Gómez-Estaca; Carol López-de-Dicastillo; Pilar Hernández-Muñoz; Ramón Catalá; Rafael Gavara
Palabras clave: Food Science; Biotechnology.
Pp. 42-51
Eating and stress at work: The need for public health promotion intervention and an opportunity for food product development?
Barbara J. Stewart-Knox
Palabras clave: Food Science; Biotechnology.
Pp. 52-60
Food science meets plant science: A case study on improved nutritional quality by breeding for glucosinolate retention during food processing
K. Hennig; R. Verkerk; M.A.J.S. van Boekel; M. Dekker; G. Bonnema
Palabras clave: Food Science; Biotechnology.
Pp. 61-68
Ensuring the quality of e-shopping specialty foods through efficient logistics service
Mu-Chen Chen; Chia-Lin Hsu; Chih-Ming Hsu; Ying-Yi Lee
Palabras clave: Food Science; Biotechnology.
Pp. 69-82