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
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
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 Petropoulos
; 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-Gándara
Palabras clave: Food Science; Biotechnology.
Pp. 11-28
Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds
Nevzat Konar
; 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 Segat
; 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