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
Status of nutrition and health claims in Europe by mid 2015
Hans Verhagen; Henk van Loveren
Palabras clave: Food Science; Biotechnology.
Pp. 39-45
Conventional spray-drying and future trends for the microencapsulation of fish oil
Cristian Encina
; Cristina Vergara; Begoña Giménez; Felipe Oyarzún-Ampuero; Paz Robert
Palabras clave: Food Science; Biotechnology.
Pp. 46-60
Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt
Rabin Gyawali; Salam A. Ibrahim
Palabras clave: Food Science; Biotechnology.
Pp. 61-76
Determinants for conducting food safety culture research
Shingai P. Nyarugwe; Anita Linnemann; Gert Jan Hofstede; Vincenzo Fogliano; Pieternel A. Luning
Palabras clave: Food Science; Biotechnology.
Pp. 77-87
Lipid oxidation in mayonnaise and the role of natural antioxidants: A review
Sara Ghorbani Gorji; Heather E. Smyth; Mary Sharma; Melissa Fitzgerald
Palabras clave: Food Science; Biotechnology.
Pp. 88-102
Integrated sustainable process design framework for cassava biobased packaging materials: Critical review of current challenges, emerging trends and prospects
K.S. Tumwesigye; J.C. Oliveira; M.J. Sousa -Gallagher
Palabras clave: Food Science; Biotechnology.
Pp. 103-114
Role of food processing in food and nutrition security
Mary Ann Augustin; Malcolm Riley; Regine Stockmann; Louise Bennett; Andreas Kahl; Trevor Lockett; Megan Osmond; Peerasak Sanguansri; Welma Stonehouse; Ian Zajac; Lynne Cobiac
Palabras clave: Food Science; Biotechnology.
Pp. 115-125
Food drying enhancement by ultrasound – A review
Grzegorz Musielak; Dominik Mierzwa; Joanna Kroehnke
Palabras clave: Food Science; Biotechnology.
Pp. 126-141
Lycopene: Progress in microbial production
Ayerim Hernández-Almanza; Julio Montañez; Guillermo Martínez; Alejandro Aguilar-Jiménez; Juan C. Contreras-Esquivel; Cristóbal N. Aguilar
Palabras clave: Food Science; Biotechnology.
Pp. 142-148
Technological benefits of inulin-type fructans application in gluten-free products – A review
Natalia Drabińska; Henryk Zieliński; Urszula Krupa-Kozak
Palabras clave: Food Science; Biotechnology.
Pp. 149-157