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
Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds
Dariusz Dziki; Renata Różyło; Urszula Gawlik-Dziki; Michał Świeca
Palabras clave: Food Science; Biotechnology.
Pp. 48-61
Role of plant-based diets in the prevention and regression of metabolic syndrome and neurodegenerative diseases
Francesca Pistollato; Maurizio Battino
Palabras clave: Food Science; Biotechnology.
Pp. 62-81
Therapeutic properties of rice constituents and derivatives (Oryza sativa L.): A review update
Bruno Burlando; Laura Cornara
Palabras clave: Food Science; Biotechnology.
Pp. 82-98
Fractionation of apple by-products as source of new ingredients: Current situation and perspectives
Holy Nadia Rabetafika; Brahim Bchir; Christophe Blecker; Aurore Richel
Palabras clave: Food Science; Biotechnology.
Pp. 99-114
Safety aspects of genetically modified crops with abiotic stress tolerance
Chanjuan Liang; Theo W. Prins; Clemens C.M. van de Wiel; Esther J. Kok
Palabras clave: Food Science; Biotechnology.
Pp. 115-122
Corrigendum to “Challenges in exploiting open innovation's full potential in the food industry with a focus on small and medium enterprises (SMEs)” [Trends Food Sci Technol 38 (2014) 136–148]
I. Sam Saguy; Vera Sirotinskaya
Palabras clave: Food Science; Biotechnology.
Pp. 123
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i
Nanotechnology in foods: Science behind and future perspectives
Paul M. Finglas; Rickey Y. Yada; Fidel Toldrá
Palabras clave: Food Science; Biotechnology.
Pp. 125-126
Scientific basis of nanotechnology, implications for the food sector and future trends
M. Rossi; F. Cubadda; L. Dini; M.L. Terranova; F. Aureli; A. Sorbo; D. Passeri
Palabras clave: Food Science; Biotechnology.
Pp. 127-148
Nanotechnology development in food packaging: A review
S.D.F. Mihindukulasuriya
; L.-T. Lim
Palabras clave: Food Science; Biotechnology.
Pp. 149-167