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
Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review
Xi Yang; Anqi Li; Dan Li; Yurong Guo; Lijun Sun
Palabras clave: Food Science; Biotechnology.
Pp. 197-210
Extraction/synthesis and biological activities of selenopolysaccharide
Wenjian Yang; Gangliang Huang; Fang Chen; Hualiang Huang
Palabras clave: Food Science; Biotechnology.
Pp. 211-218
Comparison of dietary guidelines among 96 countries worldwide
Shuang Rong; Yuxiao Liao; Jin Zhou; Wei Yang; Yuexin Yang
Palabras clave: Food Science; Biotechnology.
Pp. 219-229
Recent advances in polymer-metallic composites for food packaging applications
Diogo Videira-Quintela
; Olga Martin; Gemma Montalvo
Palabras clave: Food Science; Biotechnology.
Pp. 230-244
Digital twins are coming: Will we need them in supply chains of fresh horticultural produce?
Thijs Defraeye; Chandrima Shrivastava; Tarl Berry; Pieter Verboven; Daniel Onwude; Seraina Schudel; Andreas Bühlmann; Paul Cronje; René M. Rossi
Palabras clave: Food Science; Biotechnology.
Pp. 245-258
Biorefining of seed oil cakes as industrial co-streams for production of innovative bioplastics. A review
Seyedeh Fatemeh Mirpoor; C. Valeria L. Giosafatto; Raffaele Porta
Palabras clave: Food Science; Biotechnology.
Pp. 259-270
Protective effects of dietary flavonoids against pesticide-induced toxicity: A review
Xiangquan Zeng; Zhenjiao Du; Xiaomeng Ding; Weibo Jiang
Palabras clave: Food Science; Biotechnology.
Pp. 271-279
Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review
Alaa El-Din A. Bekhit; Benjamin W.B. Holman; Stephen G. Giteru; David L. Hopkins
Palabras clave: Food Science; Biotechnology.
Pp. 280-302
A comprehensive review on the controlled release of encapsulated food ingredients; fundamental concepts to design and applications
Sareh Boostani; Seid Mahdi Jafari
Palabras clave: Food Science; Biotechnology.
Pp. 303-321
Recent advances in nanoencapsulation of hydrophobic marine bioactives: Bioavailability, safety, and sensory attributes of nano-fortified functional foods
Seyed Fakhreddin Hosseini; Leila Ramezanzade; David Julian McClements
Palabras clave: Food Science; Biotechnology.
Pp. 322-339