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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

Early detection of food pathogens and food spoilage microorganisms: Application of metabolomics

Farhana R. Pinu

Palabras clave: Food Science; Biotechnology.

Pp. 213-215

Regulating food nanotechnologies in the European Union: Open issues and political challenges

Valeria Sodano; Maria Teresa Gorgitano; Maria Quaglietta; Fabio Verneau

Palabras clave: Food Science; Biotechnology.

Pp. 216-226

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

Editorial Board and Contents

Palabras clave: Food Science; Biotechnology.

Pp. i-ii

Phytochemical composition and bioactive compounds of common purslane ( Portulaca oleracea L.) as affected by crop management practices

Spyridon PetropoulosORCID; Anestis Karkanis; Natalia Martins; Isabel C.F.R. Ferreira

Palabras clave: Food Science; Biotechnology.

Pp. 1-10

State of the art on public risk assessment of combined human exposure to multiple chemical contaminants

Eva Pose-Juan; Tania Fernández-Cruz; Jesús Simal-GándaraORCID

Palabras clave: Food Science; Biotechnology.

Pp. 11-28

Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds

Nevzat KonarORCID; Ibrahim Palabiyik; Omer Said Toker; Osman Sagdic

Palabras clave: Food Science; Biotechnology.

Pp. 29-38

Cold plasma interactions with enzymes in foods and model systems

N.N. Misra; S.K. Pankaj; Annalisa SegatORCID; Kenji Ishikawa

Palabras clave: Food Science; Biotechnology.

Pp. 39-47

Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends

Jie Xiao; Yunqi Li; Qingrong Huang

Palabras clave: Food Science; Biotechnology.

Pp. 48-60

Liposomal microencapsulation using the conventional methods and novel supercritical fluid processes

Wen-Chyan Tsai; Syed S.H. Rizvi

Palabras clave: Food Science; Biotechnology.

Pp. 61-71