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 food additives: Quo vadis?
Márcio Carocho; Patricia Morales; Isabel C.F.R. Ferreira
Palabras clave: Food Science; Biotechnology.
Pp. 284-295
Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional methods for the recovery of high-added value compounds
Elena Roselló-Soto; Mohamed Koubaa; Amine Moubarik; Rita P. Lopes; Jorge A. Saraiva; Nadia Boussetta; Nabil Grimi; Francisco J. Barba
Palabras clave: Food Science; Biotechnology.
Pp. 296-310
Why we still don't eat insects: Assessing entomophagy promotion through a diffusion of innovations framework
Matan Shelomi
Palabras clave: Food Science; Biotechnology.
Pp. 311-318
Next-generation sequencing as a tool for the molecular characterisation and risk assessment of genetically modified plants: Added value or not?
Katia Pauwels; Sigrid C.J. De Keersmaecker; Adinda De Schrijver; Patrick du Jardin; Nancy H.C. Roosens; Philippe Herman
Palabras clave: Food Science; Biotechnology.
Pp. 319-326
Dry fractionation for sustainable production of functional legume protein concentrates
M.A.I. Schutyser; P.J.M. Pelgrom; A.J. van der Goot; R.M. Boom
Palabras clave: Food Science; Biotechnology.
Pp. 327-335
Advances in phenolic compounds analysis of aromatic plants and their potential applications
D. Carvalho Costa; H.S. Costa; T. Gonçalves Albuquerque; F. Ramos; M.C. Castilho; A. Sanches-Silva
Palabras clave: Food Science; Biotechnology.
Pp. 336-354
A novel insight on an ancient aromatic plant: The rosemary (Rosmarinus officinalis L.)
Regiane Ribeiro-Santos; Denise Carvalho-Costa; Carlos Cavaleiro; Helena S. Costa; Tânia Gonçalves Albuquerque; Maria Conceição Castilho; Fernando Ramos; Nathália R. Melo; Ana Sanches-Silva
Palabras clave: Food Science; Biotechnology.
Pp. 355-368
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii
Strategies to improve food functionality: Structure–property relationships on high pressures homogenization, vacuum impregnation and drying technologies
Ester Betoret; Noelia Betoret; Pietro Rocculi; Marco Dalla Rosa
Palabras clave: Food Science; Biotechnology.
Pp. 1-12