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
Crowdsourcing: A new conceptual view for food safety and quality
Jan Mei Soon
; I. Sam Saguy
Palabras clave: Food Science; Biotechnology.
Pp. 63-72
Why do millets have slower starch and protein digestibility than other cereals?
George Amponsah Annor; Catrin Tyl; Massimo Marcone; Sanaa Ragaee; Alessandra Marti
Palabras clave: Food Science; Biotechnology.
Pp. 73-83
Non-coeliac gluten sensitivity: A review of the literature
Joana Clímaco Henggeler; Manuel Veríssimo; Fernando Ramos
Palabras clave: Food Science; Biotechnology.
Pp. 84-92
Fish silage hydrolysates: Not only a feed nutrient, but also a useful feed additive
Ragnar L. Olsen; Jogeir Toppe
Palabras clave: Food Science; Biotechnology.
Pp. 93-97
Gluten-free baking: Combating the challenges - A review
Farah Naqash; Asir Gani; Adil Gani; F.A. Masoodi
Palabras clave: Food Science; Biotechnology.
Pp. 98-107
Status, supply chain and processing of cocoa - A review
Mohd Shavez Beg; Sameer Ahmad; Kulsum Jan; Khalid Bashir
Palabras clave: Food Science; Biotechnology.
Pp. 108-116
Can ionic liquid solvents be applied in the food industry?
Paula Larangeira Garcia Martins; Anna Rafaela Braga; Veridiana Vera de Rosso
Palabras clave: Food Science; Biotechnology.
Pp. 117-124
Food-saliva interactions: Mechanisms and implications
Ana Carolina Mosca; Jianshe Chen
Palabras clave: Food Science; Biotechnology.
Pp. 125-134
Functional properties, structural studies and chemo-enzymatic synthesis of oligosaccharides
Chao Zhao; Yijing Wu; Xiaoyan Liu; Bin Liu; Hui Cao; Hua Yu; Satyajit D. Sarker; Lutfun Nahar; Jianbo Xiao
Palabras clave: Food Science; Biotechnology.
Pp. 135-145
The evolution of paired preference tests from forced choice to the use of ‘No Preference’ options, from preference frequencies to d′ values, from placebo pairs to signal detection
Michael O'Mahony; Sukanya Wichchukit
Palabras clave: Food Science; Biotechnology.
Pp. 146-152