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
Critical review on challenge tests to demonstrate decontamination of polyolefins intended for food contact applications
Stella Palkopoulou; Catherine Joly; Alexandre Feigenbaum; Constantine D. Papaspyrides; Patrice Dole
Palabras clave: Food Science; Biotechnology.
Pp. 110-120
Buckwheat starch: Structures, properties, and applications
Fan Zhu
Palabras clave: Food Science; Biotechnology.
Pp. 121-135
Chemical composition, health effects, and uses of water caltrop
Fan Zhu
Palabras clave: Food Science; Biotechnology.
Pp. 136-145
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-iii
Production of bioactive peptides during soybean fermentation and their potential health benefits
Samurailatpam Sanjukta; Amit Kumar Rai
Palabras clave: Food Science; Biotechnology.
Pp. 1-10
Data mining derived from food analyses using non-invasive/non-destructive analytical techniques; determination of food authenticity, quality & safety in tandem with computer science disciplines
A.I. Ropodi; E.Z. Panagou; G.-J.E. Nychas
Palabras clave: Food Science; Biotechnology.
Pp. 11-25
Strategies for the discovery, identification and validation of milk protein-derived bioactive peptides
Alice B. Nongonierma; Richard J. FitzGerald
Palabras clave: Food Science; Biotechnology.
Pp. 26-43
Marine bioactive compounds and health promoting perspectives; innovation pathways for drug discovery
Hafiz Ansar Rasul Suleria; Glenda Gobe; Paul Masci; Simone A. Osborne
Palabras clave: Food Science; Biotechnology.
Pp. 44-55
Occurrence and levels of mycotoxins and their metabolites in human breast milk associated to dietary habits and other factors: A systematic literature review, 1984–2015
Abha Cherkani-Hassani; Brahim Mojemmi; Nezha Mouane
Palabras clave: Food Science; Biotechnology.
Pp. 56-69