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
Methodologies for simulation of gastrointestinal digestion of different controlled delivery systems and further uptake of encapsulated bioactive compounds
Antónia Gonçalves; Berta N. Estevinho
; Fernando Rocha
Palabras clave: Food Science; Biotechnology.
Pp. 510-520
Advances in EPA-GPLs: Structural features, mechanisms of nutritional functions and sources
Zhangtie Wang; Jinjin Zhao; Yandan Wang; Tao Zhang; Ruijie Liu; Ming Chang; Xingguo Wang
Palabras clave: Food Science; Biotechnology.
Pp. 521-529
Finding flexitarians: Current studies on meat eaters and meat reducers
Hans Dagevos
Palabras clave: Food Science; Biotechnology.
Pp. 530-539
New advances in genetic engineering for l-theanine biosynthesis
Si-Hui Liu; Juan Li; Jian-An Huang; Zhong-Hua Liu; Li-Gui Xiong
Palabras clave: Food Science; Biotechnology.
Pp. 540-551
Insights into health-promoting effects of Jew's ear (Auricularia auricula-judae)
Tahidul Islam; Kumar Ganesan; Baojun Xu
Palabras clave: Food Science; Biotechnology.
Pp. 552-569
Black chokeberry (Aronia melanocarpa) extracts in terms of geroprotector criteria
Elena Y. Platonova; Mikhail V. Shaposhnikov; Hye-Yeon Lee; Ji-Hyeon Lee; Kyung-Jin Min; Alexey Moskalev
Palabras clave: Food Science; Biotechnology.
Pp. 570-584
The role of agave fructans in health and food applications: A review
Hugo Espinosa-Andrews; Judith Esmeralda Urías-Silvas; Norma Morales-Hernández
Palabras clave: Food Science; Biotechnology.
Pp. 585-598
Application of electrolyzed water in postharvest fruits and vegetables storage: A review
Wanli Zhang; Jiankang Cao; Weibo Jiang
Palabras clave: Food Science; Biotechnology.
Pp. 599-607
Dairy powder breakage: Mechanisms, characterization methods, impacted properties and influencing factors
Jie Han; John Fitzpatrick; Kevin Cronin; Song Miao
Palabras clave: Food Science; Biotechnology.
Pp. 608-624
Coffee and its effects on the immune system
Büşra Açıkalın; Nevin Sanlier
Palabras clave: Food Science; Biotechnology.
Pp. 625-632