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
Mycotoxin risks under a climate change scenario in Europe
Antonio Moretti; Michelangelo Pascale; Antonio F. Logrieco
Palabras clave: Food Science; Biotechnology.
Pp. 38-40
Antibiotic resistance in foodborne bacteria
Manuela Caniça; Vera Manageiro
; Hikmate Abriouel; Jacob Moran-Gilad; Charles M.A.P. Franz
Palabras clave: Food Science; Biotechnology.
Pp. 41-44
Allergenic and novel food proteins: State of the art and challenges in the allergenicity assessment
Isabella Pali-Schöll; Kitty Verhoeckx; Isabel Mafra; Simona L. Bavaro; E.N. Clare Mills; Linda Monaci
Palabras clave: Food Science; Biotechnology.
Pp. 45-48
Organic and conventional food: Comparison and future research
Nicoleta Alina Suciu; Federico Ferrari; Marco Trevisan
Palabras clave: Food Science; Biotechnology.
Pp. 49-51
Future challenges in seafood chemical hazards: Research and infrastructure needs
António Marques; Ana L. Maulvault; Maria Leonor Nunes
Palabras clave: Food Science; Biotechnology.
Pp. 52-54
Microplastics, a food safety issue?
Sandra Rainieri; Alejandro Barranco
Palabras clave: Food Science; Biotechnology.
Pp. 55-57
Low dose effects challenge the evaluation of endocrine disrupting chemicals
Laura N. Vandenberg
Palabras clave: Food Science; Biotechnology.
Pp. 58-61
Social norms and risk communication
Joachim Scholderer; Nina Veflen
Palabras clave: Food Science; Biotechnology.
Pp. 62-63
Review of risk communication and education strategies around food hygiene and safety for children and young people
Vicki L. Young; Carla L. Brown; Catherine Hayes; Cliodna A.M. McNulty
Palabras clave: Food Science; Biotechnology.
Pp. 64-67
Risk communication strategies (on listeriosis) for high-risk groups
Rui Leandro Maia; Paula Teixeira; Teresa Letra Mateus
Palabras clave: Food Science; Biotechnology.
Pp. 68-70