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
Lycopene nanodelivery systems; recent advances
Seid Reza Falsafi; Hadis Rostamabadi
; Afshin Babazadeh; Özgür Tarhan; Ali Rashidinejad; Sareh Boostani; Sara Khoshnoudi-Nia; Safoura Akbari-Alavijeh; Rezvan Shaddel; Seid Mahdi Jafari
Palabras clave: Food Science; Biotechnology.
Pp. 378-399
Mechanisms and strategies to tailor dry-aged meat flavour
Renyu Zhang; Michelle J.Y. Yoo; Alastair B. Ross; Mustafa M. Farouk
Palabras clave: Food Science; Biotechnology.
Pp. 400-411
Vitamin K in human health and metabolism: A nutri-genomics review
Shalini Rajagopal; Ayam Gupta; Rabia Parveen; Nidhi Shukla; Sanghati Bhattacharya; Jalaja Naravula; Anil Kumar S; Praveen Mathur; Anita Simlot; Sudhir Mehta; Chhagan Bihari; Sumita Mehta; Ashwani Kumar Mishra; Bipin G. Nair; Krishna Mohan Medicherla; G. Bhanuprakash Reddy; Nese Sreenivasulu; P.B. Kavi Kishor; Prashanth Suravajhala
Palabras clave: Food Science; Biotechnology.
Pp. 412-427
Food proteins from animals and plants: Differences in the nutritional and functional properties
Li Day; Julie A. Cakebread; Simon M. Loveday
Palabras clave: Food Science; Biotechnology.
Pp. 428-442
The application of systematic steps for interventions towards meat-reduced diets
M.C. Onwezen
Palabras clave: Food Science; Biotechnology.
Pp. 443-451
A comprehensive review on microbiome, aromas and flavors, chemical composition, nutrition and future prospects of Fuzhuan brick tea
Yao Du; Weirong Yang; Chengcheng Yang; Xingbin Yang
Palabras clave: Food Science; Biotechnology.
Pp. 452-466
Hydrolytic enzymes in the dairy industry: Applications, market and future perspectives
Didem Sutay Kocabaş; John Lyne; Zeynep Ustunol
Palabras clave: Food Science; Biotechnology.
Pp. 467-475
Self-assembling peptides: Structure, function, in silico prediction and applications
Amir Vahedifar; Jianping Wu
Palabras clave: Food Science; Biotechnology.
Pp. 476-494
Potentiality of Tenebrio molitor larva-based ingredients for the food industry: A review
Alkmini-Anna Gkinali; Anthia Matsakidou; Evangelos Vasileiou; Adamantini Paraskevopoulou
Palabras clave: Food Science; Biotechnology.
Pp. 495-507
Role of staple cereals in human nutrition: Separating the wheat from the chaff in the infodemics age
Olaf Erenstein; Nigel Poole; Jason Donovan
Palabras clave: Food Science; Biotechnology.
Pp. 508-513