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
Microbiome profiling in fresh-cut products
Chiara Gorni; Donatella Allemand; Dario Rossi; Paola Mariani
Palabras clave: Food Science; Biotechnology.
Pp. 295-301
Innovative strategies based on the use of bio-control agents to improve the safety, shelf-life and quality of minimally processed fruits and vegetables
Lorenzo Siroli; Francesca Patrignani; Diana I. Serrazanetti; Fausto Gardini; Rosalba Lanciotti
Palabras clave: Food Science; Biotechnology.
Pp. 302-310
Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables
Francesca Patrignani; Lorenzo Siroli; Diana I. Serrazanetti; Fausto Gardini; Rosalba Lanciotti
Palabras clave: Food Science; Biotechnology.
Pp. 311-319
Modified atmosphere packaging for shelf life extension of fresh-cut apples
Giovanna Cortellino; Serena Gobbi; Giulia Bianchi; Anna Rizzolo
Palabras clave: Food Science; Biotechnology.
Pp. 320-330
Optical techniques for rapid quality monitoring along minimally processed fruit and vegetable chain
V. Giovenzana; R. Beghi; R. Civelli; R. Guidetti
Palabras clave: Food Science; Biotechnology.
Pp. 331-338
Consumer behavior in choice of minimally processed vegetables and implications for marketing strategies
Sandro Sillani; Federico Nassivera
Palabras clave: Food Science; Biotechnology.
Pp. 339-345
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii
Emulsion-based encapsulation and delivery systems for polyphenols
Wei Lu; Alan L. Kelly; Song Miao
Palabras clave: Food Science; Biotechnology.
Pp. 1-9
X-ray micro-computed tomography (μCT) for non-destructive characterisation of food microstructure
Letitia Schoeman; Paul Williams; Anton du Plessis; Marena Manley
Palabras clave: Food Science; Biotechnology.
Pp. 10-24