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
Critical review of the migration potential of nanoparticles in food contact plastics
A. Störmer; J. Bott; D. Kemmer; R. Franz
Palabras clave: Food Science; Biotechnology.
Pp. 39-50
Fruit and vegetable waste management and the challenge of fresh-cut salad
Stella Plazzotta; Lara Manzocco; Maria Cristina Nicoli
Palabras clave: Food Science; Biotechnology.
Pp. 51-59
A review on chemistry and pharmacology of Ajwa date fruit and pit
Sumaira Khalid; Nauman Khalid; Rao Sanaullah Khan; Haroon Ahmed; Asif Ahmad
Palabras clave: Food Science; Biotechnology.
Pp. 60-69
Structure, functionality and applications of debranched starch: A review
Guodong Liu; Zhengbiao Gu; Yan Hong
; Li Cheng; Caiming Li
Palabras clave: Food Science; Biotechnology.
Pp. 70-79
Bacteria encountered in raw insect, spider, scorpion, and centipede taxa including edible species, and their significance from the food hygiene point of view
Nils Th. Grabowski; Günter Klein
Palabras clave: Food Science; Biotechnology.
Pp. 80-90
Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties
Ismail Tontul; Ayhan Topuz
Palabras clave: Food Science; Biotechnology.
Pp. 91-102
Cocoa shell and its compounds: Applications in the food industry
Dayane C.G. Okiyama; Sandra L.B. Navarro; Christianne E.C. Rodrigues
Palabras clave: Food Science; Biotechnology.
Pp. 103-112
Concepts and procedures for mapping food and health research infrastructure: New insights from the EuroDISH project
Kerry A. Brown; Lada Timotijević; Marjolein Geurts; Johanne L. Arentoft; Rosalie A.M. Dhonukshe-Rutten; Léopold Fezeu; Paul Finglas; Martine Laville; Giuditta Perozzi; Marga Ocké; Krijn Poppe; Nadia Slimani; Harriette M. Snoek; Inge Tetens; Pieter van't Veer; Cécile Vors; Karin L. Zimmermann
Palabras clave: Food Science; Biotechnology.
Pp. 113-131
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii