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
Salt reduction in baked products: Strategies and constraints
Tahreem Israr; Allah Rakha; Muhammad Sohail; Summer Rashid; Aamir Shehzad
Palabras clave: Food Science; Biotechnology.
Pp. 98-105
Making things clear: Science-based reasons that chickens are not fed growth hormones
Yajaira Esquivel-Hernandez; Ricardo E. Ahumada-Cota; Matias Attene-Ramos; Christine Z. Alvarado; Pilar Castañeda-Serrano; Gerardo M. Nava
Palabras clave: Food Science; Biotechnology.
Pp. 106-110
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii
Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices
Natália Martins; Custódio Lobo Roriz; Patricia Morales; Lillian Barros; Isabel C.F.R. Ferreira
Palabras clave: Food Science; Biotechnology.
Pp. 1-15
Analytical strategies for the detection and quantification of antibiotic residues in aquaculture fishes: A review
Lúcia Santos; Fernando Ramos
Palabras clave: Food Science; Biotechnology.
Pp. 16-30
Effects of geographical origin, varietal and farming system on the chemical composition and functional properties of purple grape juices: A review
Daniel Granato; Mariana de Magalhães Carrapeiro; Vincenzo Fogliano; Saskia M. van Ruth
Palabras clave: Food Science; Biotechnology.
Pp. 31-48
Antifungal and antibacterial activities of allicin: A review
Anna Marchese; Ramona Barbieri; Ana Sanches-Silva; Maria Daglia; Seyed Fazel Nabavi; Nematollah Jonaidi Jafari; Morteza Izadi; Marjan Ajami; Seyed Mohammad Nabavi
Palabras clave: Food Science; Biotechnology.
Pp. 49-56
Kenaf seed oil: A potential new source of edible oil
Wing-Yan Cheng; Jahurul Md Haque Akanda; Kar-Lin Nyam
Palabras clave: Food Science; Biotechnology.
Pp. 57-65
Biotech rice: Current developments and future detection challenges in food and feed chain
Marie-Alice Fraiture
; Nancy H.C. Roosens; Isabel Taverniers; Marc De Loose; Dieter Deforce; Philippe Herman
Palabras clave: Food Science; Biotechnology.
Pp. 66-79