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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

Food protein-derived calcium chelating peptides: A review

Na Sun; Haitao Wu; Ming Du; Yue Tang; Hongwei Liu; Yinghuan Fu; Beiwei Zhu

Palabras clave: Food Science; Biotechnology.

Pp. 140-148

China's aquatic product processing industry: Policy evolution and economic performance

Zhengyong Yang; Sheng Li; Boou Chen; Huiyu Kang; Minghong Huang

Palabras clave: Food Science; Biotechnology.

Pp. 149-154

Corrigendum to “The emerging application of ultrasound in lactose crystallisation” [Trends in Food Science & Technology 38 (1) (2014) 47–59]

Mohammad H. Zamanipoor; Ricardo L. Mancera

Palabras clave: Food Science; Biotechnology.

Pp. 155

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

Editorial Board and Contents

Palabras clave: Food Science; Biotechnology.

Pp. i-ii

Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review

Ren-You Gan; Wing-Yee Lui; Kao Wu; Chak-Lun Chan; Shu-Hong Dai; Zhong-Quan Sui; Harold Corke

Palabras clave: Food Science; Biotechnology.

Pp. 1-14

Derivation of toxicity equivalency factors for marine biotoxins associated with Bivalve Molluscs

Luis M. BotanaORCID; Philip HessORCID; Rex Munday; Arnich Nathalie; Stacey L. DeGrasse; Mark FeeleyORCID; Toshiyuki Suzuki; Martin van den Berg; Vittorio Fattori; Esther Garrido GamarroORCID; Angelika Tritscher; Rei Nakagawa; Iddya Karunasagar

Palabras clave: Food Science; Biotechnology.

Pp. 15-24

Anisakis allergy in human

Jelena Ivanović; Milan Ž. Baltić; Marija Bošković; Nataša Kilibarda; Marija Dokmanović; Radmila Marković; Jelena Janjić; Branislav Baltić

Palabras clave: Food Science; Biotechnology.

Pp. 25-29

Prospects of microalgae proteins in producing peptide-based functional foods for promoting cardiovascular health

Chukwunonso E.C.C. Ejike; Stephanie A. CollinsORCID; Nileeka Balasuriya; Andrew K. Swanson; Beth Mason; Chibuike C. UdenigweORCID

Palabras clave: Food Science; Biotechnology.

Pp. 30-36

Exploratory review on safety of edible raw fish per the hazard factors and their detection methods

Fangkai Han; Xingyi Huang; Gustav Komla Mahunu

Palabras clave: Food Science; Biotechnology.

Pp. 37-48