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
Chemistry, gelation, and enzymatic modification of seaweed food hydrocolloids
Nanna Rhein-Knudsen
; Anne S. Meyer
Palabras clave: Food Science; Biotechnology.
Pp. 608-621
Connecting food consumers to organisations, peers, and technical devices: The potential of interactive communication technology to support consumers’ value creation
Lina Fogt Jacobsen; Violeta Stancu; Qian Janice Wang; Jessica Aschemann-Witzel; Liisa Lähteenmäki
Palabras clave: Food Science; Biotechnology.
Pp. 622-631
Nano spray drying of food ingredients; materials, processing and applications
Seid Mahdi Jafari; Cordin Arpagaus; Miguel A. Cerqueira; Katarzyna Samborska
Palabras clave: Food Science; Biotechnology.
Pp. 632-646
Blocking and degradation of aflatoxins by cold plasma treatments: Applications and mechanisms
Yue Wu; Jun-Hu Cheng; Da-Wen Sun
Palabras clave: Food Science; Biotechnology.
Pp. 647-661
Factors affecting frozen cooked noodle quality: A review
Mohammed Obadi; Jiyao Zhang; Yanan Shi; Bin Xu
Palabras clave: Food Science; Biotechnology.
Pp. 662-673
Sensory development for heavy metal detection: A review on translation from conventional analysis to field-portable sensor
Subhankar Mukherjee; Soumyadeb Bhattacharyya; Koustuv Ghosh; Souvik Pal; Arnab Halder; Maryam Naseri; Mohsen Mohammadniaei; Subrata Sarkar; Alokesh Ghosh; Yi Sun; Nabarun Bhattacharyya
Palabras clave: Food Science; Biotechnology.
Pp. 674-689
Advances in flexible surface-enhanced Raman scattering (SERS) substrates for nondestructive food detection: Fundamentals and recent applications
Daorui Zhang; Hongbin Pu; Lunjie Huang; Da-Wen Sun
Palabras clave: Food Science; Biotechnology.
Pp. 690-701
The development history and recent updates on soy protein-based meat alternatives
Tianyi Zhang; Wei Dou; Xin Zhang; Yu Zhao; Yan Zhang; Lianzhou Jiang; Xiaonan Sui
Palabras clave: Food Science; Biotechnology.
Pp. 702-710
Update of the concept of type 5 resistant starch (RS5): Self-assembled starch V-type complexes
Tomy J. Gutiérrez; Juscelino Tovar
Palabras clave: Food Science; Biotechnology.
Pp. 711-724
What is unsafe food? Change of perspective
Antonio Fernandez; Claudia Paoletti
Palabras clave: Food Science; Biotechnology.
Pp. 725-728