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
Sensory characteristics of wholegrain and bran-rich cereal foods – A review
R.L. Heiniö; M.W.J. Noort; K. Katina; S.A. Alam; N. Sozer; H.L. de Kock; M. Hersleth; K. Poutanen
Palabras clave: Food Science; Biotechnology.
Pp. 25-38
Development of biocontrol products for postharvest diseases of fruit: The importance of elucidating the mechanisms of action of yeast antagonists
Davide Spadaro
; Samir Droby
Palabras clave: Food Science; Biotechnology.
Pp. 39-49
Analytical capabilities of mass spectrometry imaging and its potential applications in food science
Bin Li; Sage J.B. Dunham; Yonghui Dong; Sohee Yoon; Maomao Zeng; Jonathan V. Sweedler
Palabras clave: Food Science; Biotechnology.
Pp. 50-63
The official method for olive oil sensory evaluation: An expository revision of certain sections of the method and a viable means for confirming the attribute intensities
Mauro Amelio
Palabras clave: Food Science; Biotechnology.
Pp. 64-68
A systematic review of nutrient composition data available for twelve commercially available edible insects, and comparison with reference values
Charlotte L.R. Payne; Peter Scarborough; Mike Rayner; Kenichi Nonaka
Palabras clave: Food Science; Biotechnology.
Pp. 69-77
Halal status of ingredients after physicochemical alteration (Istihalah)
Muhammad Jahangir; Zaffar Mehmood; Saifullah; Qamar Bashir; Farrakh Mehboob; Kashif Ali
Palabras clave: Food Science; Biotechnology.
Pp. 78-81
Cool snacks: A cross-disciplinary approach to healthier snacks for adolescents
Klaus G. Grunert; Steen Brock; Karen Brunsø; Tenna Christiansen; Merete Edelenbos; Hanne Kastberg; Stinne Gunder Strøm Krogager; Line Holler Mielby; Karen Klitgaard Povlsen
Palabras clave: Food Science; Biotechnology.
Pp. 82-92
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii
In vivo antioxidant activity of phenolic compounds: Facts and gaps
Natália Martins; Lillian Barros; Isabel C.F.R. Ferreira
Palabras clave: Food Science; Biotechnology.
Pp. 1-12