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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

Image acquisition techniques for assessment of legume quality

Shveta MahajanORCID; 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 OrlienORCID; Francisco J. Trujillo; Raymond Mawson; Kai Knoerzer; Brijesh K. Tiwari; Francisco J. BarbaORCID

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. ProbstORCID; 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. SilvaORCID; Rui CostaORCID

Palabras clave: Food Science; Biotechnology.

Pp. 183-192

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

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