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
Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives
Pei Wang; Zhengyu Jin; Xueming Xu
Palabras clave: Food Science; Biotechnology.
Pp. 189-198
Microbial evaluation of raw and processed food products by Visible/Infrared, Raman and Fluorescence spectroscopy
Hong-Ju He; Da-Wen Sun
Palabras clave: Food Science; Biotechnology.
Pp. 199-210
On-line application of near infrared (NIR) spectroscopy in food production
Jan U. Porep; Dietmar R. Kammerer; Reinhold Carle
Palabras clave: Food Science; Biotechnology.
Pp. 211-230
Apoptosis or autophagy, that is the question: Two ways for muscle sacrifice towards meat
Alessandro Lana; Lello Zolla
Palabras clave: Food Science; Biotechnology.
Pp. 231-241
Food safety climate in food processing organizations: Development and validation of a self-assessment tool
E. De Boeck; L. Jacxsens; M. Bollaerts; P. Vlerick
Palabras clave: Food Science; Biotechnology.
Pp. 242-251
Application of microfluidic “lab-on-a-chip” for the detection of mycotoxins in foods
Lujia Guo; Jinsong Feng; Zecong Fang; Jie Xu; Xiaonan Lu
Palabras clave: Food Science; Biotechnology.
Pp. 252-263
Editorial
Maria Cristina Nicoli; Monica Anese; Roberto Pinton
Palabras clave: Food Science; Biotechnology.
Pp. 265-266
New ‘solutions’ for floating cultivation system of ready-to-eat salad: A review
Nicola Tomasi; Roberto Pinton; Luisa Dalla Costa; Giovanni Cortella; Roberto Terzano; Tanja Mimmo; Matteo Scampicchio; Stefano Cesco
Palabras clave: Food Science; Biotechnology.
Pp. 267-276
Quantitative real-time PCR and high-resolution melting (HRM) analysis for strain-specific monitoring of fluorescent pseudomonads used as biocontrol agents against soil-borne pathogens of food crops
Marta Martini; Serena Moruzzi; Paolo Ermacora; Nazia Loi; Giuseppe Firrao
Palabras clave: Food Science; Biotechnology.
Pp. 277-285
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives
Lara Manzocco; Alexandra Ignat; Monica Anese; Francesca Bot; Sonia Calligaris; Fabio Valoppi; Maria Cristina Nicoli
Palabras clave: Food Science; Biotechnology.
Pp. 286-294