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
Waiting on the gene revolution: Challenges for adopting GM crops in the developing world
Mohammad-Amir Aghaee
; Sandra M. Olkowski; Matan Shelomi; Daniel S. Klittich; Rosanna Kwok; Danica F. Maxwell; Maribel A. Portilla
Palabras clave: Food Science; Biotechnology.
Pp. 132-136
On the origin of primary aromatic amines in food packaging materials
Gaetano Campanella; Masoud Ghaani; Gianpiero Quetti; Stefano Farris
Palabras clave: Food Science; Biotechnology.
Pp. 137-143
Recent developments in nanoformulations of lipophilic functional foods
Gye Hwa Shin; Jun Tae Kim; Hyun Jin Park
Palabras clave: Food Science; Biotechnology.
Pp. 144-157
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii
Chitosan films and coatings prevent losses of fresh fruit nutritional quality: A review
Garry Kerch
Palabras clave: Food Science; Biotechnology.
Pp. 159-166
Yeast biomass, an optimised product with myriad applications in the food industry
Roberto Pérez-Torrado; Esther Gamero; Rocío Gómez-Pastor; Elena Garre; Agustín Aranda; Emilia Matallana
Palabras clave: Food Science; Biotechnology.
Pp. 167-175
The role of hazard- and risk-based approaches in ensuring food safety
Susan M. Barlow; Alan R. Boobis; Jim Bridges; Andrew Cockburn; Wolfgang Dekant; Paul Hepburn; Geert F. Houben; Jürgen König; Maarten J. Nauta; Jeroen Schuermans; Diána Bánáti
Palabras clave: Food Science; Biotechnology.
Pp. 176-188