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
Rosmarinic acid - From bench to valuable applications in food industry
Andrey S. Marchev
; Liliya V. Vasileva; Kristiana M. Amirova; Martina S. Savova; Ivanka K. Koycheva; Zhivka P. Balcheva-Sivenova; Siyana M. Vasileva; Milen I. Georgiev
Palabras clave: Food Science; Biotechnology.
Pp. 182-193
Food flavonols: Nutraceuticals with complex health benefits and functionalities
Davide Barreca; Domenico Trombetta; Antonella Smeriglio; Giuseppina Mandalari; Orazio Romeo; Maria Rosa Felice; Giuseppe Gattuso; Seyed Mohammad Nabavi
Palabras clave: Food Science; Biotechnology.
Pp. 194-204
Protective effects of anthocyanins on neurodegenerative diseases
Ping Li; Dou Feng; Dacheng Yang; Xusheng Li; Jianxia Sun; Gang Wang; Lingmin Tian; Xinwei Jiang; Weibin Bai
Palabras clave: Food Science; Biotechnology.
Pp. 205-217
The evidence of health benefits and food applications of Thymus vulgaris L.
Ana Sanches Silva; Devesh Tewari; Antoni Sureda; Ipek Suntar; Tarun Belwal; Maurizio Battino; Seyed M. Nabavi; Seyed F. Nabavi
Palabras clave: Food Science; Biotechnology.
Pp. 218-227
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-v
Processing technologies for improved digestibility of milk proteins
Zuhaib F. Bhat; James D. Morton; Alaa El-Din A. Bekhit; Sunil Kumar; Hina F. Bhat
Palabras clave: Food Science; Biotechnology.
Pp. 1-16
Stability and stabilization of omega-3 oils: A review
Jiankang Wang; Linxiao Han; Daoying Wang; Yujiao Sun; Junrong Huang; Fereidoon Shahidi
Palabras clave: Food Science; Biotechnology.
Pp. 17-35
Electrical gas sensors for meat freshness assessment and quality monitoring: A review
Pamela F.M. Pereira; Paulo H. de Sousa Picciani; Verônica Calado; Renata V. Tonon
Palabras clave: Food Science; Biotechnology.
Pp. 36-44
Towards effective labelling of foods. An international perspective on safety and nutrition
Gert W. Meijer; Patrick Detzel; Klaus G. Grunert; Marie-Claude Robert; Violeta Stancu
Palabras clave: Food Science; Biotechnology.
Pp. 45-56