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
Applications of two-dimensional materials in food packaging
Yadong Yu
; Jie Zheng; Jingchen Li; Lingxia Lu; Jinyuan Yan; Lihui Zhang; Longfeng Wang
Palabras clave: Food Science; Biotechnology.
Pp. 443-457
Recent advances in microbial transglutaminase biosynthesis and its application in the food industry
Mehdi Akbari; Seyed Hadi Razavi; Marek Kieliszek
Palabras clave: Food Science; Biotechnology.
Pp. 458-469
Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods
Yuting Li
; Dong He
; Bing Li; Marianne N. Lund
; Yifan Xing; Yi Wang; Fuxiang Li
; Xiao Cao; Yujia Liu; Xiangyu Chen; Jiamei Yu; Jie Zhu; Minlian Zhang; Qiang Wang; Yuhao Zhang; Bin Li; Jinshui Wang; Xinhui Xing; Lin Li
Palabras clave: Food Science; Biotechnology.
Pp. 470-482
Gas sensor technologies and mathematical modelling for quality sensing in fruit and vegetable cold chains: A review
Xiang Wang; Huanhuan Feng; Tao Chen
; Shuang Zhao; Jian Zhang; Xiaoshuan Zhang
Palabras clave: Food Science; Biotechnology.
Pp. 483-492
Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review
Lei Zhou
; Jian Zhang; Lujuan Xing; Wangang Zhang
Palabras clave: Food Science; Biotechnology.
Pp. 493-512
Field-dependent NMR relaxometry for Food Science: Applications and perspectives
Elif Gokcen Ates
; Valentina Domenici; Małgorzata Florek-Wojciechowska; Anton Gradišek; Danuta Kruk; Nadica Maltar-Strmečki; Mecit Oztop; Emin Burcin Ozvural; Anne-Laure Rollet
Palabras clave: Food Science; Biotechnology.
Pp. 513-524
Emulsion delivery of sodium chloride: A promising approach for modulating saltiness perception and sodium reduction
Xuejiao Wang; Niamat Ullah; Yu Shen; Zhenchun Sun; Xingwei Wang; Tingting Feng; Xiaoming Zhang; Qingrong Huang; Shuqin Xia
Palabras clave: Food Science; Biotechnology.
Pp. 525-538
Technological aspects of kombucha, its applications and the symbiotic culture (SCOBY), and extraction of compounds of interest: A literature review
Marcelo Gomes Soares; Marieli de Lima
; Vivian Consuelo Reolon Schmidt
Palabras clave: Food Science; Biotechnology.
Pp. 539-550
Biomarkers of deoxynivalenol (DON) and its modified form DON-3-glucoside (DON-3G) in humans
Ying Deng; Li You; Eugenie Nepovimova; Xu Wang; Kamil Musilek
; Qinghua Wu; Wenda Wu; Kamil Kuca
Palabras clave: Food Science; Biotechnology.
Pp. 551-558