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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

Applications of two-dimensional materials in food packaging

Yadong YuORCID; 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 KieliszekORCID

Palabras clave: Food Science; Biotechnology.

Pp. 458-469

Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods

Yuting LiORCID; Dong HeORCID; Bing Li; Marianne N. LundORCID; Yifan Xing; Yi Wang; Fuxiang LiORCID; Xiao Cao; Yujia Liu; Xiangyu Chen; Jiamei Yu; Jie Zhu; Minlian Zhang; Qiang Wang; Yuhao Zhang; Bin Li; Jinshui Wang; Xinhui Xing; Lin LiORCID

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 ChenORCID; 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 ZhouORCID; 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 AtesORCID; 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 XiaORCID

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 LimaORCID; Vivian Consuelo Reolon SchmidtORCID

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 MusilekORCID; Qinghua Wu; Wenda Wu; Kamil KucaORCID

Palabras clave: Food Science; Biotechnology.

Pp. 551-558

Seaweeds polysaccharides in active food packaging: A review of recent progress

Dietz CarinaORCID; Shubham Sharma; Amit K. JaiswalORCID; Swarna JaiswalORCID

Palabras clave: Food Science; Biotechnology.

Pp. 559-572