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
Metal oxide-based nanocomposites in food packaging: Applications, migration, and regulations
Coralia V. Garcia; Gye Hwa Shin; Jun Tae Kim
Palabras clave: Food Science; Biotechnology.
Pp. 21-31
Advanced glycation end-products (AGEs) in foods and their detecting techniques and methods: A review
Qingyi Wei; Ting Liu; Da-Wen Sun
Palabras clave: Food Science; Biotechnology.
Pp. 32-45
Biomimetic plant foods: Structural design and functionality
Duc Toan Do; Jaspreet Singh; Indrawati Oey; Harjinder Singh
Palabras clave: Food Science; Biotechnology.
Pp. 46-59
Valorisation of pineapple wastes for food and therapeutic applications
Shivali Banerjee; Vijayaraghavan Ranganathan; Antonio Patti; Amit Arora
Palabras clave: Food Science; Biotechnology.
Pp. 60-70
Encapsulation systems for lutein: A review
Benjamin M. Steiner; David Julian McClements; Gabriel Davidov-Pardo
Palabras clave: Food Science; Biotechnology.
Pp. 71-81
A minireview of effects of white tea consumption on diseases
Nevin Sanlier; İlker Atik; Azize Atik
Palabras clave: Food Science; Biotechnology.
Pp. 82-88
Selected commercial plants: A review of extraction and isolation of bioactive compounds and their pharmacological market value
Jayanta Kumar Patra; Gitishree Das; Siyoung Lee; Seok-Seong Kang; Han-Seung Shin
Palabras clave: Food Science; Biotechnology.
Pp. 89-109
Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review
Noemí Echegaray; Belén Gómez; Francisco J. Barba; Daniel Franco; Mario Estévez; Javier Carballo; Krystian Marszałek; Jose M. Lorenzo
Palabras clave: Food Science; Biotechnology.
Pp. 110-121
Lean, six sigma and lean six sigma in the food industry: A systematic literature review
Luana Bonome Message Costa; Moacir Godinho Filho; Lawrence D. Fredendall; Fernando José Gómez Paredes
Palabras clave: Food Science; Biotechnology.
Pp. 122-133
Corrigendum to “Gradients in compositions in the starchy endosperm of wheat have implications for milling and processing” [Trends in Food Science and Technology 82 (2018) 1–7]
Paola Tosi; Jibin He; Alison Lovegrove; Irene Gonzáles-Thuillier; Simon Penson; Peter R. Shewry
Palabras clave: Food Science; Biotechnology.
Pp. 134