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
A review: RFID technology having sensing aptitudes for food industry and their contribution to tracking and monitoring of food products
Fabien Bibi
; Carole Guillaume; Nathalie Gontard; Brice Sorli
Palabras clave: Food Science; Biotechnology.
Pp. 91-103
Ohmic heating in dairy processing: Relevant aspects for safety and quality
L.P. Cappato; M.V.S. Ferreira; J.T. Guimaraes; J.B. Portela; A.L.R. Costa; M.Q. Freitas; R.L. Cunha; C.A.F. Oliveira; G.D. Mercali; L.D.F. Marzack; A.G. Cruz
Palabras clave: Food Science; Biotechnology.
Pp. 104-112
Overview of validated alternative methods for the detection of foodborne bacterial pathogens
Alexander Rohde; Jens Andre Hammerl; Idesbald Boone; Wiebke Jansen; Svenja Fohler; Günter Klein; Ralf Dieckmann; Sascha Al Dahouk
Palabras clave: Food Science; Biotechnology.
Pp. 113-118
The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation
Seyed Mohammad Taghi Gharibzahedi; Seid Mahdi Jafari
Palabras clave: Food Science; Biotechnology.
Pp. 119-132
Recent advances on microbial transglutaminase and dairy application
Ehab Romeih; Gavin Walker
Palabras clave: Food Science; Biotechnology.
Pp. 133-140
Bioaromas – Perspectives for sustainable development
Lorena de Oliveira Felipe; Ana Maria de Oliveira; Juliano Lemos Bicas
Palabras clave: Food Science; Biotechnology.
Pp. 141-153
Revisiting an ancient spice with medicinal purposes: Cinnamon
Regiane Ribeiro-Santos; Mariana Andrade; Dayana Madella; Ana Paula Martinazzo; Lívia de Aquino Garcia Moura; Nathália Ramos de Melo; Ana Sanches-Silva
Palabras clave: Food Science; Biotechnology.
Pp. 154-169
Technological solutions for reducing impact and content of health sensitive nutrients in food
Stefan Palzer
Palabras clave: Food Science; Biotechnology.
Pp. 170-176
Raman imaging for food quality and safety evaluation: Fundamentals and applications
Tehseen Yaseen; Da-Wen Sun; Jun-Hu Cheng
Palabras clave: Food Science; Biotechnology.
Pp. 177-189
Selenium is a source of aliment and ailment: Do we need more?
Kamal Ivory; Claudio Nicoletti
Palabras clave: Food Science; Biotechnology.
Pp. 190-193