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
Economic estimation of cactus pear production and its feasibility in Spain
Lucía Andreu-Coll; Marina Cano-Lamadrid
; Luis Noguera-Artiaga; Leontina Lipan; Ángel A. Carbonell-Barrachina; Beatriz Rocamora-Montiel; Pilar Legua; Francisca Hernández; David López-Lluch
Palabras clave: Food Science; Biotechnology.
Pp. 379-385
Psychobiotics: An emerging alternative to ensure mental health amid the COVID-19 outbreak?
Fábio Fernandes de Araújo; David de Paulo Farias
Palabras clave: Food Science; Biotechnology.
Pp. 386-387
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-iii
Electrical systems for pulsed electric field applications in the food industry: An engineering perspective
Rai Naveed Arshad; Zulkurnain Abdul-Malek; Abdullah Munir; Zolkafle Buntat; Mohd Hafizi Ahmad; Yanti M.M. Jusoh; Alaa El-Din Bekhit; Ume Roobab; Muhammad Faisal Manzoor; Rana Muhammad Aadil
Palabras clave: Food Science; Biotechnology.
Pp. 1-13
Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin
Ahmadreza Abedinia; Abdorreza Mohammadi Nafchi; Mohammad Sharifi; Pantea Ghalambor; Nazila Oladzadabbasabadi; Fazilah Ariffin; Nurul Huda
Palabras clave: Food Science; Biotechnology.
Pp. 14-26
Superwettability-based systems: Basic concepts, recent trends and future prospects for innovation in food engineering
Abouzar Ghasemi; Mehrdad Niakousari
Palabras clave: Food Science; Biotechnology.
Pp. 27-36
Prospecting the applications and discovery of peptide hydrogels in food
Luis M. De Leon Rodriguez; Yacine Hemar
Palabras clave: Food Science; Biotechnology.
Pp. 37-48
Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review
Morfo Zembyla; Brent S. Murray; Anwesha Sarkar
Palabras clave: Food Science; Biotechnology.
Pp. 49-59
Essential oils and microbiota: Implications for diet and weight control
Nurhan Unusan
Palabras clave: Food Science; Biotechnology.
Pp. 60-71
Micro and nano-encapsulation of vegetable and essential oils to develop functional food products with improved nutritional profiles
Rana Delshadi; Akbar Bahrami; Abolfazl Golshan Tafti; Francisco J. Barba; Leonard L. Williams
Palabras clave: Food Science; Biotechnology.
Pp. 72-83