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
Are chloropropanols and glycidyl fatty acid esters a matter of concern in palm oil?
Tânia Gonçalves Albuquerque
; Helena S. Costa; Mafalda Alexandra Silva; M. Beatriz P.P. Oliveira
Palabras clave: Food Science; Biotechnology.
Pp. 494-514
The next protein transition
Harry Aiking; Joop de Boer
Palabras clave: Food Science; Biotechnology.
Pp. 515-522
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-iv
anti-HCoV: A web resource to collect natural compounds against human coronaviruses
Francesco Monticolo; Emanuela Palomba; Rosa De Santis; Lorenzo Assentato; Viviana Triscino; Maria Chiara Langella; Virginia Lanzotti; Maria Luisa Chiusano
Palabras clave: Food Science; Biotechnology.
Pp. 1-11
Advances in converting of meat protein into functional ingredient via engineering modification of high pressure homogenization
Xing Chen; Li Liang; Xinglian Xu
Palabras clave: Food Science; Biotechnology.
Pp. 12-29
Edible flowers as functional raw materials: A review on anti-aging properties
Qi Chen; Baojun Xu; Weisu Huang; Amel Thanina Amrouche; Battino Maurizio; Jesus Simal-Gandara; Rosa Tundis; Jianbo Xiao; Liang Zou; Baiyi Lu
Palabras clave: Food Science; Biotechnology.
Pp. 30-47
Seeing the lights for leafy greens in indoor vertical farming
Chui Eng Wong; Zhi Wei Norman Teo; Lisha Shen; Hao Yu
Palabras clave: Food Science; Biotechnology.
Pp. 48-63
Gastrointestinal biotransformation of phytochemicals: Towards futuristic dietary therapeutics and functional foods
Birbal Singh; Gorakh Mal; Dixit Sharma; Rinku Sharma; Chakkiath Paul Antony; Rajkumar Singh Kalra
Palabras clave: Food Science; Biotechnology.
Pp. 64-77
Channelling eggshell waste to valuable and utilizable products: A comprehensive review
Marium Waheed; Muhammad Yousaf; Aamir Shehzad; Muhammad Inam-Ur-Raheem; Muhammad Kashif Iqbal Khan; Moazzam Rafiq Khan; Naveed Ahmad; Abdullah; Rana Muhammad Aadil
Palabras clave: Food Science; Biotechnology.
Pp. 78-90
A review of recent progress on high internal-phase Pickering emulsions in food science
Abdullah; Jochen Weiss; Talha Ahmad; Cen Zhang; Hui Zhang
Palabras clave: Food Science; Biotechnology.
Pp. 91-103