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
Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics
Alessio Cappelli; Noemi Oliva; Enrico Cini
Palabras clave: Food Science; Biotechnology.
Pp. 147-155
Recent advances in subcritical water and supercritical carbon dioxide extraction of bioactive compounds from plant materials
Sinemobong O. Essien; Brent Young; Saeid Baroutian
Palabras clave: Food Science; Biotechnology.
Pp. 156-169
Plant proteins as high-quality nutritional source for human diet
Amanda Gomes Almeida Sá
; Yara Maria Franco Moreno; Bruno Augusto Mattar Carciofi
Palabras clave: Food Science; Biotechnology.
Pp. 170-184
Determination of residual fipronil and its metabolites in food samples: A review
Xianjiang Li; Wen Ma; Hongmei Li; Qinghe Zhang; Zhiyong Ma
Palabras clave: Food Science; Biotechnology.
Pp. 185-195
Chitosan based nanocomposite films and coatings: Emerging antimicrobial food packaging alternatives
Santosh Kumar; Avik Mukherjee; Joydeep Dutta
Palabras clave: Food Science; Biotechnology.
Pp. 196-209
Nano-inspired oxygen barrier coatings for food packaging applications: An overview
Cesare Rovera; Masoud Ghaani; Stefano Farris
Palabras clave: Food Science; Biotechnology.
Pp. 210-220
Dietary polyphenols turn fat “brown”: A narrative review of the possible mechanisms
Jiamiao Hu; Zhenyu Wang; Bee K. Tan; Mark Christian
Palabras clave: Food Science; Biotechnology.
Pp. 221-232
The effects of carbohydrate structure on the composition and functionality of the human gut microbiota
L. Payling; K. Fraser; S.M. Loveday; I. Sims; N. Roy; W. McNabb
Palabras clave: Food Science; Biotechnology.
Pp. 233-248
Considerations for progressing a mainstream position for sorghum, a potentially sustainable cereal crop, for food product innovation pipelines
Anita Stefoska-Needham; Linda Tapsell
Palabras clave: Food Science; Biotechnology.
Pp. 249-253
Succinylation of milk proteins: Influence on micronutrient binding and functional indices
Aanchal Agarwal; Ashok K. Pathera; Ravinder Kaushik; Naveen Kumar; Sanju B. Dhull; Sumit Arora; Prince Chawla
Palabras clave: Food Science; Biotechnology.
Pp. 254-264