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
Image acquisition techniques for assessment of legume quality
Shveta Mahajan
; Amitava Das; Harish Kumar Sardana
Palabras clave: Food Science; Biotechnology.
Pp. 116-133
Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions
Elena Roselló-Soto; Charis M. Galanakis; Mladen Brnčić; Vibeke Orlien
; Francisco J. Trujillo; Raymond Mawson; Kai Knoerzer; Brijesh K. Tiwari; Francisco J. Barba![ORCID](/img/logos/orcid.svg)
Palabras clave: Food Science; Biotechnology.
Pp. 134-149
Bioactive profile, dehydration, extraction and application of the bioactive components of olive leaves
Neda Rahmanian; Seid Mahdi Jafari; Touseef Ahmed Wani
Palabras clave: Food Science; Biotechnology.
Pp. 150-172
An overview of the influential developments and stakeholders within the food composition program of Australia
Yasmine C. Probst
; Judy Cunningham
Palabras clave: Food Science; Biotechnology.
Pp. 173-182
Career path of food science and technology professionals: Entry to the world of work
Vassiliki Oreopoulou; Virginia Giannou; Zoltan Lakner; Paola Pittia; Luis Mayor; Cristina L.M. Silva
; Rui Costa![ORCID](/img/logos/orcid.svg)
Palabras clave: Food Science; Biotechnology.
Pp. 183-192
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i
Impact of ultrasound on structure, physicochemical properties, modifications, and applications of starch
Fan Zhu
Palabras clave: Food Science; Biotechnology.
Pp. 1-17
Densely packed matrices as rate determining features in starch hydrolysis
Bin Zhang; Sushil Dhital; Michael J. Gidley
Palabras clave: Food Science; Biotechnology.
Pp. 18-31
Cereal grain fructans: Structure, variability and potential health effects
Joran Verspreet; Emmie Dornez; Wim Van den Ende; Jan A. Delcour; Christophe M. Courtin
Palabras clave: Food Science; Biotechnology.
Pp. 32-42