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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

Tabla de contenidos

A vision on the ‘foodture’ role of dietary exposure sciences in the interplay between food safety and nutrition

Maryam Zare JeddiORCID; Polly E. Boon; Francesco Cubadda; Ron Hoogenboom; Hans Mol; Hans VerhagenORCID; Dick T.H.M. SijmORCID

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 SouzaORCID; Roberta Fontanive MiyahiraORCID; Julia Rabelo Vaz Matheus; Talita Braga de Brito Nogueira; Carollyne Maragoni-Santos; Francisco Fabio Cavalcante Barros; Adriane Elisabete Costa AntunesORCID; Ana Elizabeth Cavalcante FaiORCID

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 LiORCID; Feng YanORCID; Lingyan KongORCID

Palabras clave: Food Science; Biotechnology.

Pp. 308-324

Alterations in genetically modified crops assessed by omics studies: Systematic review and meta-analysis

Rafael Fonseca BenevenutoORCID; Hermoine Jean Venter; Caroline Bedin Zanatta; Rubens Onofre NodariORCID; 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. LenssenORCID; 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 VeerkampORCID; Aneesh Chauhan; Sanne StroosnijderORCID; Jan TopORCID; Görkem Simsek-Senel; Hans Vrolijk; Willem Jan Knibbe; Lu ZhangORCID; 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. RebelattoORCID; Marcelo LanzaORCID

Palabras clave: Food Science; Biotechnology.

Pp. 349-362

Food modelling strategies and approaches for knowledge transfer

Kamal KansouORCID; Wim LaurierORCID; Maria N. CharalambidesORCID; Guy Della-ValleORCID; Ilija DjekicORCID; Aberham Hailu FeyissaORCID; Francesco Marra; Rallou ThomopoulosORCID; Bert BredewegORCID

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 ChenORCID; 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 YiORCID; 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