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
Active and intelligent packaging in meat industry
Zhongxiang Fang; Yanyun Zhao; Robyn D. Warner
; Stuart K. Johnson
Palabras clave: Food Science; Biotechnology.
Pp. 60-71
Water reconditioning and reuse in the food processing industry: Current situation and challenges
Yulie E. Meneses; Jayne Stratton; Rolando A. Flores
Palabras clave: Food Science; Biotechnology.
Pp. 72-79
Distribution planning for perishable foods in cold chains with quality concerns: Formulation and solution procedure
Yu-Hsiang Hsiao; Mu-Chen Chen; Cheng-Lin Chin
Palabras clave: Food Science; Biotechnology.
Pp. 80-93
Aloe vera : Ancient knowledge with new frontiers
Dalia I. Sánchez-Machado; Jaime López-Cervantes; Raquel Sendón; Ana Sanches-Silva
Palabras clave: Food Science; Biotechnology.
Pp. 94-102
Metabolomics for empirical delineation of the traditional Korean fermented foods and beverages
Digar Singh; Sunmin Lee; Choong Hwan Lee
Palabras clave: Food Science; Biotechnology.
Pp. 103-115
Bioprospecting of Lentinus squarrosulus Mont., an underutilized wild edible mushroom, as a potential source of functional ingredients: A review
Beng Fye Lau; Noorlidah Abdullah
Palabras clave: Food Science; Biotechnology.
Pp. 116-131
Use of essential oils in active food packaging: Recent advances and future trends
Regiane Ribeiro-Santos; Mariana Andrade; Nathália Ramos de Melo; Ana Sanches-Silva
Palabras clave: Food Science; Biotechnology.
Pp. 132-140
Beneficial effects of the Mediterranean spices and aromas on non-alcoholic fatty liver disease
Laura Baselga-Escudero; Vanessa Souza-Mello; Aïda Pascual-Serrano; Tamiris Rachid; Adriana Voci; Ilaria Demori; Elena Grasselli
Palabras clave: Food Science; Biotechnology.
Pp. 141-159
Coix: Chemical composition and health effects
Fan Zhu
Palabras clave: Food Science; Biotechnology.
Pp. 160-175
Stable isotope techniques for verifying the declared geographical origin of food in legal cases
Federica Camin; Markus Boner; Luana Bontempo; Carsten Fauhl-Hassek; Simon D. Kelly; Janet Riedl; Andreas Rossmann
Palabras clave: Food Science; Biotechnology.
Pp. 176-187