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
Nanoparticle diffusometry for quantitative assessment of submicron structure in food biopolymer networks
Daan W. de Kort
; John P.M. van Duynhoven
; Henk Van As
; 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. Galanakis![ORCID](/img/logos/orcid.svg)
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
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i
Contents Digest
Palabras clave: Food Science; Biotechnology.
Pp. 93-96