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
Global food recalls and alerts associated with labelling errors and its contributory factors
Jan Mei Soon
; Ikarastika Rahayu Abdul Wahab
Palabras clave: Food Science; Biotechnology.
Pp. 791-798
Not just variability and uncertainty; the relevance of chance for the survival of microbial cells to stress
Alberto Garre; Heidy M.W. den Besten; Pablo S. Fernandez; Marcel H. Zwietering
Palabras clave: Food Science; Biotechnology.
Pp. 799-807
Blueberry anthocyanins: An updated review on approaches to enhancing their bioavailability
Daniela D. Herrera-Balandrano; Zhi Chai; Trust Beta; Jin Feng; Wuyang Huang
Palabras clave: Food Science; Biotechnology.
Pp. 808-821
Advances in understanding the predominance, phenotypes, and mechanisms of bacteria related to meat spoilage
Liangting Shao; Shanshan Chen; Haodong Wang; Jinhao Zhang; Xinglian Xu; Huhu Wang
Palabras clave: Food Science; Biotechnology.
Pp. 822-832
Food chain information in the European pork industry: Where are we?
Silvia Bonardi; Bojan Blagojevic; Simone Belluco; Mati Roasto; Eduarda Gomes-Neves; Ivar Vågsholm
Palabras clave: Food Science; Biotechnology.
Pp. 833-839
Curcumin: A multifunctional molecule for the development of smart and active biodegradable polymer-based films
Josemar Gonçalves de Oliveira Filho; Mirella Romanelli Vicente Bertolo; Murilo Álison Vigilato Rodrigues; Crisiane Aparecida Marangon; Guilherme da Cruz Silva; Fernanda Campos Alencar Odoni; Mariana Buranelo Egea
Palabras clave: Food Science; Biotechnology.
Pp. 840-849
High-pressure fluid technologies: Recent approaches to the production of natural pigments for food and pharmaceutical applications
Acácio Antonio Ferreira Zielinski; Andrea del Pilar Sanchez-Camargo; Laís Benvenutti; Diego Márlon Ferro; Jônatas Lopes Dias; Sandra Regina Salvador Ferreira
Palabras clave: Food Science; Biotechnology.
Pp. 850-869
Honey antibacterial activity: A neglected aspect of honey quality assurance as functional food
Juraj Majtan; Marcela Bucekova; Ioannis Kafantaris; Piotr Szweda; Katherine Hammer; Dimitris Mossialos
Palabras clave: Food Science; Biotechnology.
Pp. 870-886
Electrospun nanocarriers for delivering natural products for cancer therapy
Reza Mohammadinejad; Vijay Sagar Madamsetty; Anuj Kumar; Mohammad Varzandeh; Ali Dehshahri; Ali Zarrabi; Fariba Sharififar; Mehdi Mohammadi; Amir Fahimipour; Seeram Ramakrishna
Palabras clave: Food Science; Biotechnology.
Pp. 887-904
Fermented products and bioactive food compounds as a tool to activate autophagy and promote the maintenance of the intestinal barrier function
Aleksandra Maria Kocot; Barbara Wróblewska
Palabras clave: Food Science; Biotechnology.
Pp. 905-919