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
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii
Recent advances in the processing of green tea biomolecules using ethyl lactate. A review
David Villanueva-Bermejo; Guillermo Reglero; Tiziana Fornari
Palabras clave: Food Science; Biotechnology.
Pp. 1-12
An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal
Daniel Granato; Domingos Sávio Nunes; Francisco J. Barba
Palabras clave: Food Science; Biotechnology.
Pp. 13-22
Review: Amylopectin synthesis and hydrolysis – Understanding isoamylase and limit dextrinase and their impact on starch structure on barley ( Hordeum vulgare ) quality
Peter W. Gous; Glen P. Fox
Palabras clave: Food Science; Biotechnology.
Pp. 23-32
Wastes and by-products: Upcoming sources of carotenoids for biotechnological purposes and health-related applications
Natália Martins; Isabel C.F.R. Ferreira
Palabras clave: Food Science; Biotechnology.
Pp. 33-48
Biomolecular content of camel milk: A traditional superfood towards future healthcare industry
Mohammadreza Khalesi; Maryam Salami; Maryam Moslehishad; James Winterburn; Ali Akbar Moosavi-Movahedi
Palabras clave: Food Science; Biotechnology.
Pp. 49-58
Spectral analysis: A rapid tool for species detection in meat products
Yogesh Kumar; Sanjivani Chandrakant Karne
Palabras clave: Food Science; Biotechnology.
Pp. 59-67
A current look at nutraceuticals – Key concepts and future prospects
João Pinto da Costa
Palabras clave: Food Science; Biotechnology.
Pp. 68-78
Vitamin D status and calcium intake in systemic inflammation, insulin resistance and the metabolic syndrome: An update on current evidence
Mario J. Soares; Poonam K. Pannu; Emily K. Calton; Christopher M. Reid; Andrew P. Hills
Palabras clave: Food Science; Biotechnology.
Pp. 79-90