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
Role of plant extracts and essential oils in fighting against postharvest fruit pathogens and extending fruit shelf life: A review
Assia El Khetabi; Rachid Lahlali
; Said Ezrari; Nabil Radouane; Nadia Lyousfi; Houda Banani; Latifa Askarne; Abdessalem Tahiri; Lahsen El Ghadraoui; Saadia Belmalha; Essaid Ait Barka
Palabras clave: Food Science; Biotechnology.
Pp. 402-417
Emerging non-destructive imaging techniques for fruit damage detection: Image processing and analysis
Naveen Kumar Mahanti; R. Pandiselvam; Anjineyulu Kothakota; Padma Ishwarya S.; Subir Kumar Chakraborty; Manoj Kumar; Daniel Cozzolino
Palabras clave: Food Science; Biotechnology.
Pp. 418-438
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii
Essential oil nanoemulsions: Properties, development, and application in meat and meat products
Bruno Dutra da Silva; Denes Kaic Alves do Rosário; David A. Weitz; Carlos Adam Conte-Junior
Palabras clave: Food Science; Biotechnology.
Pp. 1-13
A review on mycoprotein: History, nutritional composition, production methods, and health benefits
Muhammad Ijaz Ahmad; Shahzad Farooq; Yasmin Alhamoud; Chunbao Li; Hui Zhang
Palabras clave: Food Science; Biotechnology.
Pp. 14-29
Beta casein proteins – A comparison between caprine and bovine milk
Xu Li; Garrick W.K. Spencer; Lydia Ong; Sally L. Gras
Palabras clave: Food Science; Biotechnology.
Pp. 30-43
Properties, preparation methods, and application of sour starches in the food
Sneh Punia Bangar; William Scott Whiteside; Arashdeep Singh; Fatih Özogul; Antima Gupta; Suresh Kumar Gahlawat
Palabras clave: Food Science; Biotechnology.
Pp. 44-58
Protein fibrils from different food sources: A review of fibrillation conditions, properties, applications and research trends
Yuan Meng; Zihao Wei; Changhu Xue
Palabras clave: Food Science; Biotechnology.
Pp. 59-75
Innovative applications, limitations and prospects of energy-carrying infrared radiation, microwave and radio frequency in agricultural products processing
Shiyu Zeng; Mengge Li; Guohua Li; Weiqiao Lv; Xiaojun Liao; Lijun Wang
Palabras clave: Food Science; Biotechnology.
Pp. 76-92
Emerging electrochemical biosensing approaches for detection of allergen in food samples: A review
Kaikai Sheng; Hui Jiang; Yan Fang; Lifeng Wang; Donglei Jiang
Palabras clave: Food Science; Biotechnology.
Pp. 93-104