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
Mouthfeel perception of wine: Oral physiology, components and instrumental characterization
Laura Laguna; Begoña Bartolomé; M. Victoria Moreno-Arribas
Palabras clave: Food Science; Biotechnology.
Pp. 49-59
Cognitive dissonance in food and nutrition – A conceptual framework
Andy S.J. Ong; Lynn J. Frewer; Mei-Yen Chan
Palabras clave: Food Science; Biotechnology.
Pp. 60-69
Salt reduction strategies in processed meat products – A review
Elena S. Inguglia; Zhihang Zhang; Brijesh K. Tiwari; Joseph P. Kerry; Catherine M. Burgess
Pp. 70-78
Differences between honeydew and blossom honeys: A review
Consuelo Pita-Calvo; Manuel Vázquez
Palabras clave: Food Science; Biotechnology.
Pp. 79-87
Agribusiness innovation: A pathway to sustainable economic growth in Africa
Ademola A. Adenle; Louise Manning; Hossein Azadi
Palabras clave: Food Science; Biotechnology.
Pp. 88-104
Sourdough volatile compounds and their contribution to bread: A review
Cécile Pétel; Bernard Onno; Carole Prost
Palabras clave: Food Science; Biotechnology.
Pp. 105-123
Review of the effects of different processing technologies on cooked and convenience rice quality
L. Yu; M.S. Turner; M. Fitzgerald; J.R. Stokes; T. Witt
Palabras clave: Food Science; Biotechnology.
Pp. 124-138
Factors determining the integration of nutritional genomics into clinical practice by registered dietitians
Mariëtte Abrahams; Lynn J. Frewer; Eleanor Bryant; Barbara Stewart-Knox
Palabras clave: Food Science; Biotechnology.
Pp. 139-147
A review: Modified agricultural by-products for the development and fortification of food products and nutraceuticals
Wee Ting Lai; Nicholas M.H. Khong; Sue Shan Lim; Yen Yi Hee; Biow Ing Sim; Kah Yan Lau; Oi Ming Lai
Palabras clave: Food Science; Biotechnology.
Pp. 148-160