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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

Advances and challenges for the use of engineered nanoparticles in food contact materials

Joseph C. Hannon; Joseph Kerry; Malco Cruz-Romero; Michael Morris; Enda Cummins

Palabras clave: Food Science; Biotechnology.

Pp. 43-62

Recent developments of green analytical techniques in analysis of tea's quality and nutrition

Quansheng ChenORCID; Dongliang Zhang; Wenxiu Pan; Qin Ouyang; Huanhuan Li; Khulal Urmila; Jiewen Zhao

Palabras clave: Food Science; Biotechnology.

Pp. 63-82

Computational techniques used in heat transfer studies on canned liquid-particulate mixtures

Anika Singh; Anubhav Pratap Singh; Hosahalli S. RamaswamyORCID

Palabras clave: Food Science; Biotechnology.

Pp. 83-103

A paradigm shift in safe seafood production: From contaminant detection to fish monitoring – Application of biological warning systems to aquaculture

Harkaitz Eguiraun; Urtzi Izagirre; Iciar Martinez

Palabras clave: Food Science; Biotechnology.

Pp. 104-113

Additive manufacturing for the food industry

Jeffrey I. LiptonORCID; Meredith Cutler; Franz Nigl; Dan Cohen; Hod Lipson

Palabras clave: Food Science; Biotechnology.

Pp. 114-123

Innovations in attractive and sustainable food for health: Outcomes from the EFFoST Annual Meeting 2014, Uppsala, Sweden

Ronan Gormley

Palabras clave: Food Science; Biotechnology.

Pp. 124-128

Editorial Board and Contents

Palabras clave: Food Science; Biotechnology.

Pp. i

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

Interactions between starch and phenolic compound

Fan Zhu

Palabras clave: Food Science; Biotechnology.

Pp. 129-143

Application of RFID in agri-food sector

Leena Kumari; K. Narsaiah; M.K. Grewal; R.K. Anurag

Palabras clave: Food Science; Biotechnology.

Pp. 144-161