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
Milk biomarkers in relation to inherent and external factors based on metabolomics
Dan Zhu; Biniam Kebede; Kiri McComb
; Alan Hayman; Gang Chen; Russell Frew
Palabras clave: Food Science; Biotechnology.
Pp. 51-64
Meeting human dietary vitamin requirements in the staple rice via strategies of biofortification and post-harvest fortification
Rhowell Jr N. Tiozon; Alisdair R. Fernie; Nese Sreenivasulu
Palabras clave: Food Science; Biotechnology.
Pp. 65-82
Electronic nose for volatile organic compounds analysis in rice aging
Jinyong Xu; Kewei Liu; Chao Zhang
Palabras clave: Food Science; Biotechnology.
Pp. 83-93
Supply chain resilience reactive strategies for food SMEs in coping to COVID-19 crisis
Mohd Helmi Ali; Norhidayah Suleiman; Norlin Khalid; Kim Hua Tan; Ming-Lang Tseng; Mukesh Kumar
Palabras clave: Food Science; Biotechnology.
Pp. 94-102
The structure-mechanism relationship and mode of actions of antimicrobial peptides: A review
Shuqin Li; Yajie Wang; Zihan Xue; Yanan Jia; Ruilin Li; Chengwei He; Haixia Chen
Palabras clave: Food Science; Biotechnology.
Pp. 103-115
Oak trees (Quercus spp.) as a source of extracts with biological activities: A narrative review
Diego Morales
Palabras clave: Food Science; Biotechnology.
Pp. 116-125
State-of-the-art review of dark tea: From chemistry to health benefits
Fang-Jun Lin; Xin-Lin Wei; Hong-Yan Liu; Hang Li; Yu Xia; Ding-Tao Wu; Pang-Zhen Zhang; Gopalsamy Rajiv Gandhi; Hua-Bin Li; Ren-You Gan
Palabras clave: Food Science; Biotechnology.
Pp. 126-138
Shellac: A promising natural polymer in the food industry
Yi Yuan; Ni He; Qingrong Xue; Qiyong Guo; Liya Dong; Maryam Hajia Haruna; Xia Zhang; Bing Li; Lin Li
Palabras clave: Food Science; Biotechnology.
Pp. 139-153
Basic principles in starch multi-scale structuration to mitigate digestibility: A review
Chengdeng Chi; Xiaoxi Li; Shuangxia Huang; Ling Chen; Yiping Zhang; Lin Li; Song Miao
Palabras clave: Food Science; Biotechnology.
Pp. 154-168
Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds
Qing Zhang; Yangying Zhou; Wenting Yue; Wen Qin; Hongmin Dong; Thava Vasanthan
Palabras clave: Food Science; Biotechnology.
Pp. 169-196