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
Update on food sources and biological activity of odd-chain, branched and cyclic fatty acids –– A review
Grzegorz Dąbrowski; Iwona Konopka
Palabras clave: Food Science; Biotechnology.
Pp. 514-529
Anthology of palm sap: The global status, nutritional composition, health benefits & value added products
Chayanika Sarma; Gopinath Mummaleti; Vignesh Sivanandham; Sureshkumar Kalakandan; Ashish Rawson
; Arunkumar Anandharaj
Palabras clave: Food Science; Biotechnology.
Pp. 530-549
Horizon scanning and review of the impact of five food and food production models for the global food system in 2050
Alesandros Glaros; Sarah Marquis; Chelsea Major; Philip Quarshie; Lisa Ashton; Arthur G. Green; Krishna B. Kc; Lenore Newman; Robert Newell; Rickey Y. Yada; Evan D.G. Fraser
Palabras clave: Food Science; Biotechnology.
Pp. 550-564
New light on Grifola frondosa polysaccharides as biological response modifiers
Jixian Zhang; Dongming Liu; Chaoting Wen; Jun Liu; Xin Xu; Guoyan Liu; Juan Kan; Chunlu Qian; Changhai Jin
Palabras clave: Food Science; Biotechnology.
Pp. 565-578
Extraction of bioactive compounds from plant materials using combination of various novel methods: A review
Avinash Kumar Jha; Nandan Sit
Palabras clave: Food Science; Biotechnology.
Pp. 579-591
Corrigendum to ‘Various techniques useful for determination of adulterants in valuable saffron: A review’ [Trends in Food Science & Technology 111 (2021) 301–321]
Leena Kumari; Pranita Jaiswal; S. Swarupa Tripathy
Palabras clave: Food Science; Biotechnology.
Pp. 592
Microbial lipids for foods
Saeed M. Ghazani; Alejandro G. Marangoni
Palabras clave: Food Science; Biotechnology.
Pp. 593-607
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-iv
Surface coating of zein nanoparticles to improve the application of bioactive compounds: A review
Yongkai Yuan; Mengjie Ma; Ying Xu; Dongfeng Wang
Palabras clave: Food Science; Biotechnology.
Pp. 1-15
In vitro and animal models to predict the glycemic index value of carbohydrate-containing foods
Cheng Li; Yiming Hu
Palabras clave: Food Science; Biotechnology.
Pp. 16-24