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
How to make risk communication influence behavior change
Øydis Ueland
Palabras clave: Food Science; Biotechnology.
Pp. 71-73
Balancing the desire to decrease food waste with requirements of food safety
Gyula Kasza; Barbara Szabó-Bódi; Zoltán Lakner; Tekla Izsó
Palabras clave: Food Science; Biotechnology.
Pp. 74-76
Establishing common ground - bridging health care professionals and food safety experts in public communication
Lars Münter; Anders Miki Bojesen
Palabras clave: Food Science; Biotechnology.
Pp. 77-79
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-iii
Prevention of melanosis in crustaceans by plant polyphenols: A review
Thanasak Sae-leaw
; Soottawat Benjakul
Palabras clave: Food Science; Biotechnology.
Pp. 1-9
Green and innovative techniques for recovery of valuable compounds from seafood by-products and discards: A review
Siewe Fabrice Bruno; Franck Junior Anta Akouan Ekorong; Sandesh S. Karkal; M.S.B. Cathrine; Tanaji G. Kudre
Palabras clave: Food Science; Biotechnology.
Pp. 10-22
Factors affecting consumers' adherence to gluten-free diet, a systematic review
Vilma Xhakollari; Maurizio Canavari; Magda Osman
Palabras clave: Food Science; Biotechnology.
Pp. 23-33
Alternative technologies to the traditional nixtamalization process: Review
Hugo Ramírez-Araujo; M. Gaytán-Martínez; M.L. Reyes-Vega
Palabras clave: Food Science; Biotechnology.
Pp. 34-43
Review of analytical approaches for the identification of non-intentionally added substances in paper and board food contact materials
Ruud J.B. Peters; Iris Groeneveld; Patricia Lopez Sanchez; Wouter Gebbink; Arjen Gersen; Monique de Nijs; Stefan P.J. van Leeuwen
Palabras clave: Food Science; Biotechnology.
Pp. 44-54
Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals
Chao Zhao; Yuanyuan Liu; Shanshan Lai; Hui Cao; Yi Guan; Wai San Cheang; Bin Liu; Kewei Zhao; Song Miao; Céline Riviere; Esra Capanoglu; Jianbo Xiao
Palabras clave: Food Science; Biotechnology.
Pp. 55-66