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
Natural antimicrobials as additional hurdles to preservation of foods by high pressure processing
Thales Leandro Coutinho de Oliveira; Alcinéia L.S. Ramos; Eduardo Mendes Ramos
; Roberta Hilsdorf Piccoli; Marcelo Cristianini
Palabras clave: Food Science; Biotechnology.
Pp. 60-85
Selection of feature wavelengths for developing multispectral imaging systems for quality, safety and authenticity of muscle foods-a review
Hongbin Pu; Mohammed Kamruzzaman; Da-Wen Sun
Palabras clave: Food Science; Biotechnology.
Pp. 86-104
Metabolomics of carotenoids: The challenges and prospects – A review
Bangalore Prabhashankar Arathi; Poorigali Raghavendra-Rao Sowmya; Kariyappa Vijay; Vallikannan Baskaran; Rangaswamy Lakshminarayana
Palabras clave: Food Science; Biotechnology.
Pp. 105-117
Nutritional, phytochemical and commercial quality of Noni fruit: A multi-beneficial gift from nature
Mahsa Motshakeri; Hasanah Mohd Ghazali
Palabras clave: Food Science; Biotechnology.
Pp. 118-129
Calpains- and cathepsins-induced myofibrillar changes in post-mortem fish: Impact on structural softening and release of bioactive peptides
Zeinab Ahmed; Osaana Donkor; Wayne A. Street; Todor Vasiljevic
Palabras clave: Food Science; Biotechnology.
Pp. 130-146
Actual state and perspectives of Christian religious dietary laws and certification in Romania
Iuliana Vintilă
Palabras clave: Food Science; Biotechnology.
Pp. 147-152
A risk communication model for food regulatory agencies in modern society
Sylvain Charlebois; Amit Summan
Palabras clave: Food Science; Biotechnology.
Pp. 153-165
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening
Marco Gobbetti; Maria De Angelis; Raffaella Di Cagno; Leonardo Mancini; Patrick F. Fox
Palabras clave: Food Science; Biotechnology.
Pp. 167-178