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
How do green and black coffee brews and bioactive interaction with gut microbiome affect its health outcomes? Mining evidence from mechanistic studies, metagenomics and clinical trials
Mohamed A. Farag
; Martin von Bergen; Basma M. Saleh; Masun Nabhan Homsi; Mohamed S. Abd El-Al
Palabras clave: Food Science; Biotechnology.
Pp. 920-937
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-v
Poly-γ-glutamic acid: Recent achievements, diverse applications and future perspectives
Limin Wang; Shengbao Chen; Bo Yu
Palabras clave: Food Science; Biotechnology.
Pp. 1-12
Application of β-cyclodextrin in the production of low-cholesterol milk and dairy products
Lukáš Kolarič; Peter Šimko
Palabras clave: Food Science; Biotechnology.
Pp. 13-22
Aquaculture as a circular bio-economy model with Galicia as a study case: How to transform waste into revalorized by-products
M. Fraga-Corral; P. Ronza; P. Garcia-Oliveira; A.G. Pereira; A.P. Losada; M.A. Prieto; M.I. Quiroga; J. Simal-Gandara
Palabras clave: Food Science; Biotechnology.
Pp. 23-35
Microcapsule delivery systems of functional ingredients in infant formulae: Research progress, technology, and feasible application of liposomes
Yanping Wang; Aiqian Ye; Yingying Hou; Yangyi Jin; Xiankang Xu; Jianzhong Han; Weilin Liu
Palabras clave: Food Science; Biotechnology.
Pp. 36-44
Organocatalytic esterification of polysaccharides for food applications: A review
K.V. Ragavan; Oswaldo Hernandez-Hernandez; Mario M. Martinez; Tomy J. Gutiérrez
Palabras clave: Food Science; Biotechnology.
Pp. 45-56
Sous vide, a culinary technique for improving quality of food products: A review
Deepika Kathuria; Anju K. Dhiman; Surekha Attri
Palabras clave: Food Science; Biotechnology.
Pp. 57-68
Advances in optical-sensing strategies for the on-site detection of pesticides in agricultural foods
Reddicherla Umapathi; Bumjun Park; Sonam Sonwal; Gokana Mohana Rani; Youngjin Cho; Yun Suk Huh
Palabras clave: Food Science; Biotechnology.
Pp. 69-89
Resistant starch and its nanoparticles: Recent advances in their green synthesis and application as functional food ingredients and bioactive delivery systems
Chenxi Wang; David Julian McClements; Aiquan Jiao; Jinpeng Wang; Zhengyu Jin; Chao Qiu
Palabras clave: Food Science; Biotechnology.
Pp. 90-100