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
The ‘bald’ phenotype (androgenetic alopecia) is caused by the high glycaemic, high cholesterol and low mineral ‘western diet’
Nicholas John Sadgrove
Palabras clave: Food Science; Biotechnology.
Pp. 1170-1178
Eating issues in a time of crisis: Re-thinking the new food trends and challenges in Spain
Mabel Gracia-Arnaiz
Palabras clave: Food Science; Biotechnology.
Pp. 1179-1185
Health claims’ text clarity, perceived healthiness of extra-virgin olive oil, and arousal: An experiment using FaceReader
Marco Pichierri; Alessandro M. Peluso; Giovanni Pino; Gianluigi Guido
Palabras clave: Food Science; Biotechnology.
Pp. 1186-1194
Food packaging wastes amid the COVID-19 pandemic: Trends and challenges
Williara Queiroz de Oliveira; Henriette Monteiro Cordeiro de Azeredo; Iramaia Angélica Neri-Numa; Glaucia Maria Pastore
Palabras clave: Food Science; Biotechnology.
Pp. 1195-1199
Food science and technology contributes to sustainable food systems
Hugo de Vries
Palabras clave: Food Science; Biotechnology.
Pp. 1200-1202
Risk assessment of per- and polyfluoroalkyl substances (PFAS) in food: Symposium proceedings
K.L. Vorst; Neal Saab; Paulo Silva; Greg Curtzwiler; Abby Steketee
Palabras clave: Food Science; Biotechnology.
Pp. 1203-1211
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii
Plant-based bioactive compounds: Healthy promoters and protective agents
Maurizio Battino; Tamara Y. Forbes-Hernandez; Francesca Giampieri
Palabras clave: Food Science; Biotechnology.
Pp. 1-2
Anti-diabetic effects of natural antioxidants from fruits
Chongde Sun; Yilong Liu; Liuhuan Zhan; Gina R. Rayat; Jianbo Xiao; Huamin Jiang; Xian Li; Kunsong Chen
Palabras clave: Food Science; Biotechnology.
Pp. 3-14
Effect of food matrix on the content and bioavailability of flavonoids
Senem Kamiloglu; Merve Tomas; Tugba Ozdal; Esra Capanoglu
Palabras clave: Food Science; Biotechnology.
Pp. 15-33