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
Advance in food-derived phospholipids: Sources, molecular species and structure as well as their biological activities
Na Sun; Jin Chen; Di Wang; Songyi Lin
Palabras clave: Food Science; Biotechnology.
Pp. 199-211
A concise guide to active agents for active food packaging
Carla Vilela; Mia Kurek; Zvi Hayouka; Bettina Röcker; Selçuk Yildirim
; Maria Dulce C. Antunes; Julie Nilsen-Nygaard; Marit Kvalvåg Pettersen; Carmen S.R. Freire
Palabras clave: Food Science; Biotechnology.
Pp. 212-222
The scientific challenges in moving from targeted to non-targeted mass spectrometric methods for food fraud analysis: A proposed validation workflow to bring about a harmonized approach
Daniele Cavanna; Laura Righetti; Chris Elliott; Michele Suman
Palabras clave: Food Science; Biotechnology.
Pp. 223-241
Salvia spp. plants-from farm to food applications and phytopharmacotherapy
Mehdi Sharifi-Rad; Beraat Ozcelik; Gökçe Altın; Ceren Daşkaya-Dikmen; Miquel Martorell; Karina Ramírez-Alarcón; Pedro Alarcón-Zapata; Maria Flaviana B. Morais-Braga; Joara N.P. Carneiro; Antonio Linkoln Alves Borges Leal; Henrique Douglas Melo Coutinho; Rabin Gyawali; Reza Tahergorabi; Salam A. Ibrahim; Razieh Sahrifi-Rad; Farukh Sharopov; Bahare Salehi; María del Mar Contreras; Antonio Segura-Carretero; Surjit Sen; Krishnendu Acharya; Javad Sharifi-Rad
Pp. 242-263
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii
Milk fatty acids and potential health benefits: An updated vision
Pilar Gómez-Cortés; Manuela Juárez; Miguel Angel de la Fuente
Palabras clave: Food Science; Biotechnology.
Pp. 1-9
Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality
Lauren Tebben; Yanting Shen; Yonghui Li
Palabras clave: Food Science; Biotechnology.
Pp. 10-24
Structuring processes for meat analogues
Birgit L. Dekkers; Remko M. Boom; Atze Jan van der Goot
Palabras clave: Food Science; Biotechnology.
Pp. 25-36
Stingless bee honey: Quality parameters, bioactive compounds, health-promotion properties and modification detection strategies
Suelen Ávila; Márcia Regina Beux; Rosemary Hoffmann Ribani; Rui Carlos Zambiazi
Palabras clave: Food Science; Biotechnology.
Pp. 37-50
Use of encapsulated natural compounds as antimicrobial additives in food packaging: A brief review
Micheli Zanetti; Thaís Karoline Carniel; Francieli Dalcanton; Raul Silva dos Anjos; Humberto Gracher Riella; Pedro H.H. de Araújo; Débora de Oliveira; Marcio Antônio Fiori
Palabras clave: Food Science; Biotechnology.
Pp. 51-60