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
A vision on the ‘foodture’ role of dietary exposure sciences in the interplay between food safety and nutrition
Maryam Zare Jeddi; Polly E. Boon; Francesco Cubadda; Ron Hoogenboom; Hans Mol; Hans Verhagen; Dick T.H.M. Sijm
Palabras clave: Food Science; Biotechnology.
Pp. 288-300
Food services in times of uncertainty: Remodeling operations, changing trends, and looking into perspectives after the COVID-19 pandemic
Thaiza Serrano Pinheiro de Souza; Roberta Fontanive Miyahira; Julia Rabelo Vaz Matheus; Talita Braga de Brito Nogueira; Carollyne Maragoni-Santos; Francisco Fabio Cavalcante Barros; Adriane Elisabete Costa Antunes; Ana Elizabeth Cavalcante Fai
Palabras clave: Food Science; Biotechnology.
Pp. 301-307
Recent advances in electrospinning of nanofibers from bio-based carbohydrate polymers and their applications
Nicole Angel; Songnan Li; Feng Yan; Lingyan Kong
Palabras clave: Food Science; Biotechnology.
Pp. 308-324
Alterations in genetically modified crops assessed by omics studies: Systematic review and meta-analysis
Rafael Fonseca Benevenuto; Hermoine Jean Venter; Caroline Bedin Zanatta; Rubens Onofre Nodari; Sarah Zanon Agapito-Tenfen
Palabras clave: Food Science; Biotechnology.
Pp. 325-337
The complexity of proving health effects with data on ‘traditional use’: A critical perspective on supporting botanical health claims
Karin G.M. Lenssen; Aalt Bast; Alie de Boer
Palabras clave: Food Science; Biotechnology.
Pp. 338-343
Digitalisation and Artificial Intelligence for sustainable food systems
Hans J.P. Marvin; Yamine Bouzembrak; H.J. van der Fels-Klerx; Corné Kempenaar; Roel Veerkamp; Aneesh Chauhan; Sanne Stroosnijder; Jan Top; Görkem Simsek-Senel; Hans Vrolijk; Willem Jan Knibbe; Lu Zhang; Remko Boom; Bedir Tekinerdogan
Palabras clave: Food Science; Biotechnology.
Pp. 344-348
Effects of incorporation of pure or multicomponent active agents in biopolymers for food packaging using supercritical CO2
Gricielle A. Sutil; Kátia S. Andrade; Evertan A. Rebelatto; Marcelo Lanza
Palabras clave: Food Science; Biotechnology.
Pp. 349-362
Food modelling strategies and approaches for knowledge transfer
Kamal Kansou; Wim Laurier; Maria N. Charalambides; Guy Della-Valle; Ilija Djekic; Aberham Hailu Feyissa; Francesco Marra; Rallou Thomopoulos; Bert Bredeweg
Palabras clave: Food Science; Biotechnology.
Pp. 363-373
Dietary flavonoids and human top-ranked diseases: The perspective of in vivo bioactivity and bioavailability
Di Zhou; Zisong Bai; Tingting Guo; Jiayi Li; Yanwu Li; Yue Hou; Gang Chen; Ning Li
Palabras clave: Food Science; Biotechnology.
Pp. 374-386
Current status and potentiality of class II bacteriocins from lactic acid bacteria: structure, mode of action and applications in the food industry
Yanglei Yi; Ping Li; Fan Zhao; Tingting Zhang; Yuanyuan Shan; Xin Wang; Bianfang Liu; Yujie Chen; Xin Zhao; Xin Lü
Palabras clave: Food Science; Biotechnology.
Pp. 387-401