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
Probiotic dairy foods and postprandial glycemia: A mini-review
Laís C. Grom; Nathalia M. Coutinho; Jonas T. Guimarães; Celso F. Balthazar; Ramon Silva; Ramon S. Rocha; Mônica Q. Freitas; Maria Carmela K.H. Duarte; Tatiana C. Pimentel; Erick A. Esmerino; Márcia C. Silva; Adriano G. Cruz
Palabras clave: Food Science; Biotechnology.
Pp. 165-171
Review of NIR spectroscopy methods for nondestructive quality analysis of oilseeds and edible oils
Xue Li; Liangxiao Zhang
; Yong Zhang; Du Wang; Xuefang Wang; Li Yu; Wen Zhang; Peiwu Li
Palabras clave: Food Science; Biotechnology.
Pp. 172-181
Smart advanced solvents for bioactive compounds recovery from agri-food by-products: A review
Patricia Gullón; Beatriz Gullón; Aloia Romaní; Gabriele Rocchetti; José Manuel Lorenzo
Palabras clave: Food Science; Biotechnology.
Pp. 182-197
Going deep inside bioactive-loaded nanocarriers through Nuclear Magnetic Resonance (NMR) spectroscopy
Roya Koshani; Seid Mahdi Jafari; Theo G.M. van de Ven
Palabras clave: Food Science; Biotechnology.
Pp. 198-212
Germination as a bioprocess for enhancing the quality and nutritional prospects of legume proteins
Ikenna C. Ohanenye; Apollinaire Tsopmo; Chukwunonso E.C.C. Ejike; Chibuike C. Udenigwe
Palabras clave: Food Science; Biotechnology.
Pp. 213-222
What causes organizations to fail? A review of literature to inform future food sector (management) research
Susan Yuko Higashi; Silvia Morales de Queiroz Caleman; Luis Kluwe de Aguiar; Louise Manning
Palabras clave: Food Science; Biotechnology.
Pp. 223-233
Proteomic biomarkers of beef colour
Mohammed Gagaoua; Joanne Hughes; E.M. Claudia Terlouw; Robyn D. Warner; Peter P. Purslow; José M. Lorenzo; Brigitte Picard
Palabras clave: Food Science; Biotechnology.
Pp. 234-252
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-iii
An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures
Xi Yang; Anqi Li; Xiuxiu Li; Lijun Sun; Yurong Guo
Palabras clave: Food Science; Biotechnology.
Pp. 1-15
Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge
Hongjie Dai; Jihong Wu; Huan Zhang; Yuan Chen; Liang Ma; Huihua Huang; Yue Huang; Yuhao Zhang
Palabras clave: Food Science; Biotechnology.
Pp. 16-29