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
Phoenix dactylifera products in human health – A review
Noemí Echegaray; Mirian Pateiro
; Beatriz Gullón; Ryszard Amarowicz; Jane M. Misihairabgwi; José M. Lorenzo
Palabras clave: Food Science; Biotechnology.
Pp. 238-250
Artificial intelligence assisted technologies for controlling the drying of fruits and vegetables using physical fields: A review
Jieling Chen; Min Zhang; Baoguo Xu; Jincai Sun; Arun S. Mujumdar
Palabras clave: Food Science; Biotechnology.
Pp. 251-260
Dairy and plant proteins as natural food emulsifiers
Woojeong Kim; Yong Wang; Cordelia Selomulya
Palabras clave: Food Science; Biotechnology.
Pp. 261-272
Pomegranate seed oil in food industry: Extraction, characterization, and applications
Anjaly Paul; Mahendran Radhakrishnan
Palabras clave: Food Science; Biotechnology.
Pp. 273-283
Blue light-emitting diodes as eco-friendly non-thermal technology in food preservation
Jeong-Eun Hyun; Sun-Young Lee
Palabras clave: Food Science; Biotechnology.
Pp. 284-295
Starch fine molecular structures as a significant controller of the malting, mashing, and fermentation performance during beer production
Wen-Wen Yu; Hong-Lei Zhai; Guo- Bin Xia; Ke-Yu Tao; Cheng Li; Xian-Qing Yang; Lai-Hao Li
Palabras clave: Food Science; Biotechnology.
Pp. 296-307
Plant protein-derived antioxidant peptides: Isolation, identification, mechanism of action and application in food systems: A review
Chaoting Wen; Jixian Zhang; Haihui Zhang; Yuqing Duan; Haile Ma
Palabras clave: Food Science; Biotechnology.
Pp. 308-322
Biological activities of kombucha beverages: The need of clinical evidence
Diego Morales
Palabras clave: Food Science; Biotechnology.
Pp. 323-333
Characteristics of starch-based Pickering emulsions from the interface perspective
Tian Xu; Jie Yang; Shuxian Hua; Yan Hong; Zhengbiao Gu; Li Cheng; Zhaofeng Li; Caiming Li
Palabras clave: Food Science; Biotechnology.
Pp. 334-346
A review on insoluble-bound phenolics in plant-based food matrix and their contribution to human health with future perspectives
Bing Zhang; Yujing Zhang; Hongyan Li; Zeyuan Deng; Rong Tsao
Palabras clave: Food Science; Biotechnology.
Pp. 347-362