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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

Nanoparticle diffusometry for quantitative assessment of submicron structure in food biopolymer networks

Daan W. de KortORCID; John P.M. van DuynhovenORCID; Henk Van AsORCID; François Mariette

Palabras clave: Food Science; Biotechnology.

Pp. 13-26

Demonstrating the efficiency of sulphur dioxide replacements in wine: A parameter review

Raúl F. Guerrero; Emma Cantos-Villar

Palabras clave: Food Science; Biotechnology.

Pp. 27-43

Separation of functional macromolecules and micromolecules: From ultrafiltration to the border of nanofiltration

Charis M. GalanakisORCID

Palabras clave: Food Science; Biotechnology.

Pp. 44-63

Ultraviolet irradiation detoxification of aflatoxins

Enjie Diao; Xiangyang Li; Zheng Zhang; Wenwen Ma; Ning Ji; Haizhou Dong

Palabras clave: Food Science; Biotechnology.

Pp. 64-69

Status and future of Quantitative Microbiological Risk Assessment in China

Q.L. Dong; G.C. Barker; L.G.M. Gorris; M.S. Tian; X.Y. Song; P.K. Malakar

Palabras clave: Food Science; Biotechnology.

Pp. 70-80

Food and feed products from micro-algae: Market opportunities and challenges for the EU

Mauro Vigani; Claudia Parisi; Emilio Rodríguez-Cerezo; Maria J. Barbosa; Lolke Sijtsma; Matthias Ploeg; Christien Enzing

Palabras clave: Food Science; Biotechnology.

Pp. 81-92

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. 93-96

Genetics of weight loss: A basis for personalized obesity management

J. Alfredo Martínez; Fermin I. MilagroORCID

Palabras clave: Food Science; Biotechnology.

Pp. 97-115