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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

Tabla de contenidos

Corrigendum to “The association between high oral intake of acrylamide and risk of breast cancer: An updated systematic review and meta-analysis” [Trends in Food Science & Technology Volume 100, June 2020, Pages 155–163]

Hadi Atabati; Beheshteh Abouhamzeh; Mohammad-Amin Abdollahifar; Sara Sadat Javadinia; Saeed GharibianBajestanie; Ali Atamaleki; Amir Raoofi; Yadolah Fakhri; Carlos A.F. Oliveira; Amin Mousavi Khaneghah

Palabras clave: Food Science; Biotechnology.

Pp. 78-79

Recent trends in quality control, discrimination and authentication of alcoholic beverages using nondestructive instrumental techniques

Muhammad Arslan; Haroon Elrasheid Tahir; Muhammad ZareefORCID; Jiyong Shi; Allah RakhaORCID; Muhammad Bilal; Huang Xiaowei; Li Zhihua; Zou Xiaobo

Palabras clave: Food Science; Biotechnology.

Pp. 80-113

Biochemical characteristics and potential applications of ancient cereals - An underexploited opportunity for sustainable production and consumption

Galia Zamaratskaia; Karin Gerhardt; Karin WendinORCID

Palabras clave: Food Science; Biotechnology.

Pp. 114-123

Future foods symposium on alternative proteins: Workshop proceedings

Agnes L. KarmausORCID; Wendelyn JonesORCID

Palabras clave: Food Science; Biotechnology.

Pp. 124-129

Lonicera caerulea: An updated account of its phytoconstituents and health-promoting activities

Anshul Sharma; Hae-Jeung Lee

Palabras clave: Food Science; Biotechnology.

Pp. 130-149

Research and innovation as a catalyst for food system transformation

A.C.L. den Boer; K.P.W. Kok; M. Gill; J. Breda; J. CahillORCID; C. CalleniusORCID; P. Caron; Z. Damianova; M. Gurinovic; L. Lähteenmäki; T. Lang; R. Sonnino; G. Verburg; H. Westhoek; T. Cesuroglu; B.J. Regeer; J.E.W. Broerse

Palabras clave: Food Science; Biotechnology.

Pp. 150-156

Understanding the role of milk in regulating human homeostasis in the context of the COVID-19 global pandemic

Guangxu Ren; Guangyan Cheng; Jiaqi Wang

Palabras clave: Food Science; Biotechnology.

Pp. 157-160

The vegan trend and the microfoundations of institutional change: A commentary on food producers’ sustainable innovation journeys in Europe

Ulla A. Saari; Cornelius Herstatt; Rajnish Tiwari; Ozgur Dedehayir; Saku J. Mäkinen

Palabras clave: Food Science; Biotechnology.

Pp. 161-167

Decarbonisation of food manufacturing by the electrification of heat: A review of developments, technology options and future directions

James Atuonwu; Savvas Tassou

Palabras clave: Food Science; Biotechnology.

Pp. 168-182

DietHub: Dietary habits analysis through understanding the content of recipes

Matej Petković; Gorjan PopovskiORCID; Barbara Koroušić Seljak; Dragi Kocev; Tome Eftimov

Palabras clave: Food Science; Biotechnology.

Pp. 183-194