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
Biodegradable polymers as wall materials to the synthesis of bioactive compound nanocapsules
Priscilla Pereira dos Santos; Simone Hickmann Flôres; Alessandro de Oliveira Rios; Renan Campos Chisté
Palabras clave: Food Science; Biotechnology.
Pp. 23-33
Nano-encapsulation as a promising approach for targeted delivery and controlled release of vitamins
Iman Katouzian; Seid Mahdi Jafari
Palabras clave: Food Science; Biotechnology.
Pp. 34-48
Changes in orosensory perception related to aging and strategies for counteracting its influence on food preferences among older adults
Xiao Song; Davide Giacalone; Susanne M. Bølling Johansen; Michael Bom Frøst; Wender L.P. Bredie
Palabras clave: Food Science; Biotechnology.
Pp. 49-59
Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review
Tapati Bhanja Dey; Subhojit Chakraborty; Kavish Kr. Jain; Abha Sharma; Ramesh Chander Kuhad
Palabras clave: Food Science; Biotechnology.
Pp. 60-74
Applications of quantum dots in Food Science and biology
Jose C. Bonilla; Fatih Bozkurt; Shadi Ansari; Nesli Sozer; Jozef L. Kokini
Palabras clave: Food Science; Biotechnology.
Pp. 75-89
Oral delivery strategies for nutraceuticals: Delivery vehicles and absorption enhancers
John P. Gleeson; Sinéad M. Ryan; David J. Brayden
Palabras clave: Food Science; Biotechnology.
Pp. 90-101
Therapeutic potentials of bioactive compounds from mango fruit wastes
Afifa Asif; Umar Farooq; Kashif Akram; Zafar Hayat; Afshan Shafi; Farkhandah Sarfraz; Muhammad Asim Ijaz Sidhu; Hafeez-ur Rehman; Sommayya Aftab
Palabras clave: Food Science; Biotechnology.
Pp. 102-112
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii
Food-derived dipeptidyl-peptidase IV inhibitors as a potential approach for glycemic regulation – Current knowledge and future research considerations
Isabelle M.E. Lacroix; Eunice C.Y. Li-Chan
Palabras clave: Food Science; Biotechnology.
Pp. 1-16