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
Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era
Charis M. Galanakis
; Myrto Rizou; Turki M.S. Aldawoud; Ilknur Ucak; Neil J. Rowan
Palabras clave: Food Science; Biotechnology.
Pp. 193-200
Environmental sustainability assessment of poultry productions through life cycle approaches: A critical review
Michele Costantini; Valentina Ferrante; Marcella Guarino; Jacopo Bacenetti
Palabras clave: Food Science; Biotechnology.
Pp. 201-212
Microfluidic strategies for sample separation and rapid detection of food allergens
Wentao Su; Duo Liang; Mingqian Tan
Palabras clave: Food Science; Biotechnology.
Pp. 213-225
Emerging processing technologies for improved digestibility of muscle proteins
Zuhaib F. Bhat; James D. Morton; Alaa El-Din A. Bekhit; Sunil Kumar; Hina F. Bhat
Palabras clave: Food Science; Biotechnology.
Pp. 226-239
Bioactive compounds of pigmented wheat (Triticum aestivum): Potential benefits in human health
Rachna Gupta; Murlidhar Meghwal; Pramod K. Prabhakar
Palabras clave: Food Science; Biotechnology.
Pp. 240-252
Recent advances to improve curcumin oral bioavailability
Saman Sabet; Ali Rashidinejad; Laurence D. Melton; Duncan J. McGillivray
Palabras clave: Food Science; Biotechnology.
Pp. 253-266
Yogurts supplemented with lipid emulsions rich in omega-3 fatty acids: New insights into the fortification, microencapsulation, quality properties, and health-promoting effects
Cansu Ekin Gumus; Seyed Mohammad Taghi Gharibzahedi
Palabras clave: Food Science; Biotechnology.
Pp. 267-279
Binding of carotenoids to milk proteins: Why and how
Raphaela A. Mantovani; Mariana L. Rasera; Danilo C. Vidotto; Adriana Z. Mercadante; Guilherme M. Tavares
Palabras clave: Food Science; Biotechnology.
Pp. 280-290
Composition of antimicrobial edible films and methods for assessing their antimicrobial activity: A review
Esmail Abdollahzadeh; Amene Nematollahi; Hedayat Hosseini
Palabras clave: Food Science; Biotechnology.
Pp. 291-303
Multifunctional cellulose based substrates for SERS smart sensing: Principles, applications and emerging trends for food safety detection
Bingxue Hu; Hongbin Pu; Da-Wen Sun
Palabras clave: Food Science; Biotechnology.
Pp. 304-320