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
Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages
Lorenzo C. Peyer
; Emanuele Zannini; Elke K. Arendt
Palabras clave: Food Science; Biotechnology.
Pp. 17-25
Post-processing of fermented milk to stirred products: Reviewing the effects on gel structure
Aryama Mokoonlall; Stefan Nöbel; Jörg Hinrichs
Palabras clave: Food Science; Biotechnology.
Pp. 26-36
Flavor of lactic acid fermented malt based beverages: Current status and perspectives
Sorelle Nsogning Dongmo; Susanne Procopio; Bertram Sacher; Thomas Becker
Palabras clave: Food Science; Biotechnology.
Pp. 37-51
Prospects of Poria cocos polysaccharides: Isolation process, structural features and bioactivities
Xuejing Jia; Lishuai Ma; Peng Li; Meiwan Chen; Chengwei He
Palabras clave: Food Science; Biotechnology.
Pp. 52-62
Electrically-induced transport phenomena in EHD drying – A review
Alex Martynenko; Tadeusz Kudra
Palabras clave: Food Science; Biotechnology.
Pp. 63-73
Seaweed as a protein source for mono-gastric livestock
Alex R. Angell; Simon F. Angell; Rocky de Nys; Nicholas A. Paul
Palabras clave: Food Science; Biotechnology.
Pp. 74-84
Biological activities and chemical constituents of Araucaria angustifolia : An effort to recover a species threatened by extinction
Rosane M. Peralta; Eloá A. Koehnlein; Roselene F. Oliveira; Vanesa G. Correa; Rubia C.G. Corrêa; Leonardo Bertonha; Adelar Bracht; Isabel C.F.R. Ferreira
Palabras clave: Food Science; Biotechnology.
Pp. 85-93
Environmental impacts of the meat chain – Current status and future perspectives
Ilija Djekic; Igor Tomasevic
Palabras clave: Food Science; Biotechnology.
Pp. 94-102
Determination of chemical hazards in foods using surface-enhanced Raman spectroscopy coupled with advanced separation techniques
Wen Liao; Xiaonan Lu
Palabras clave: Food Science; Biotechnology.
Pp. 103-113
Nanocarriers based delivery of nutraceuticals for cancer prevention and treatment: A review of recent research developments
Divya Arora; Sundeep Jaglan
Palabras clave: Food Science; Biotechnology.
Pp. 114-126