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
Carbon dioxide absorbers for food packaging applications
Dong Sun Lee
Palabras clave: Food Science; Biotechnology.
Pp. 146-155
Texture-modified foods for the elderly: Status, technology and opportunities
José Miguel Aguilera; Dong June Park
Palabras clave: Food Science; Biotechnology.
Pp. 156-164
Delivery systems of antimicrobial compounds to food
Yezhi Fu
; Preetam Sarkar; Arun K. Bhunia; Yuan Yao
Palabras clave: Food Science; Biotechnology.
Pp. 165-177
Utilizing unique properties of caseins and the casein micelle for delivery of sensitive food ingredients and bioactives
C.S. Ranadheera; W.S. Liyanaarachchi; Jayani Chandrapala; Muditha Dissanayake; Todor Vasiljevic
Palabras clave: Food Science; Biotechnology.
Pp. 178-187
Food safety trends: From globalization of whole genome sequencing to application of new tools to prevent foodborne diseases
Siyun Wang; Daniel Weller; Justin Falardeau; Laura K. Strawn; Fernando O. Mardones; Aiko D. Adell; Andrea I. Moreno Switt
Palabras clave: Food Science; Biotechnology.
Pp. 188-198
Preface
Patrizia Brigidi; Yolanda Sanz
Palabras clave: Food Science; Biotechnology.
Pp. 199-200
Impact of dietary fiber and fat on gut microbiota re-modeling and metabolic health
Alfonso Benítez-Páez; Eva M. Gómez Del Pulgar; Louise Kjølbæk; Lena Kirchner Brahe; Arne Astrup; LesliHingstrup Larsen; Yolanda Sanz
Palabras clave: Food Science; Biotechnology.
Pp. 201-212
Gut microbiota role in dietary protein metabolism and health-related outcomes: The two sides of the coin
Kevin J. Portune; Martin Beaumont; Anne-Marie Davila; Daniel Tomé; François Blachier; Yolanda Sanz
Palabras clave: Food Science; Biotechnology.
Pp. 213-232
Interplay between gut microbiota, its metabolites and human metabolism: Dissecting cause from consequence
A.V. Hartstra; M. Nieuwdorp; H. Herrema
Palabras clave: Food Science; Biotechnology.
Pp. 233-243
Metabolomics of fecal samples: A practical consideration
Silke Matysik; Caroline Ivanne Le Roy; Gerhard Liebisch; Sandrine Paule Claus
Palabras clave: Food Science; Biotechnology.
Pp. 244-255