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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

Tabla de contenidos

How does wheat grain, bran and aleurone structure impact their nutritional and technological properties?

Natalia Rosa-Sibakov; Kaisa Poutanen; Valérie Micard

Palabras clave: Food Science; Biotechnology.

Pp. 118-134

The influence of cheese manufacture parameters on cheese microstructure, microbial localisation and their interactions during ripening: A review

C.D. Hickey; M.A.E. Auty; M.G. Wilkinson; J.J. Sheehan

Palabras clave: Food Science; Biotechnology.

Pp. 135-148

Optimising foods for satiety

Lucy Chambers; Keri McCrickerd; Martin R. Yeomans

Palabras clave: Food Science; Biotechnology.

Pp. 149-160

Spray-freeze-drying: A novel process for the drying of foods and bioproducts

S. Padma Ishwarya; C. Anandharamakrishnan; Andrew G.F. Stapley

Palabras clave: Food Science; Biotechnology.

Pp. 161-181

Design Thinking and food innovation

Nina Veflen OlsenORCID

Palabras clave: Food Science; Biotechnology.

Pp. 182-187

Green tea catechins and cardiovascular disease risk factors: Should a health claim be made by the United States Food and Drug Administration?

Morgan Murray; Chelsey Walchuk; Miyoung Suh; Peter J. JonesORCID

Palabras clave: Food Science; Biotechnology.

Pp. 188-197

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

Editorial Board and Contents

Palabras clave: Food Science; Biotechnology.

Pp. i

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 1-4

Potential use of plant proteins in the microencapsulation of lipophilic materials in foods

A. Can Karaca; N.H. Low; M.T. Nickerson

Palabras clave: Food Science; Biotechnology.

Pp. 5-12