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
Cold plasma treatment of dairy proteins in relation to functionality enhancement
Shruti Sharma; Rakesh k. Singh
Palabras clave: Food Science; Biotechnology.
Pp. 30-36
More critical consideration on enhancing micronutrient bioavailability of phytate rich foods by phytase-producing lactic acid bacteria
Le He; Juan Li; Zhongke Sun
Palabras clave: Food Science; Biotechnology.
Pp. 37-38
Recent trends in methods used to obtain natural food colorants by freeze-drying
Renata Różyło
Palabras clave: Food Science; Biotechnology.
Pp. 39-50
Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges
Lei Sha; Youling L. Xiong
Palabras clave: Food Science; Biotechnology.
Pp. 51-61
Naturally enhanced eggs as a source of vitamin D: A review
Line Lundbæk Barnkob; Aikaterini Argyraki; Jette Jakobsen
Palabras clave: Food Science; Biotechnology.
Pp. 62-70
Recent advances in the spray drying encapsulation of essential fatty acids and functional oils
Mansoureh Geranpour; Elham Assadpour; Seid Mahdi Jafari
Palabras clave: Food Science; Biotechnology.
Pp. 71-90
Collagen use for co-extruded sausage casings – A review
Patricia Suurs; Shai Barbut
Palabras clave: Food Science; Biotechnology.
Pp. 91-101
Molecular sieves for food applications: A review
Cristian C. Villa; Sabina Galus; Małgorzata Nowacka; Anna Magri; Milena Petriccione; Tomy J. Gutiérrez
Palabras clave: Food Science; Biotechnology.
Pp. 102-122
Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels
Duanquan Lin; Alan L. Kelly; Song Miao
Palabras clave: Food Science; Biotechnology.
Pp. 123-137
The effect of diet components on cancer with epigenetic mechanisms
Büşra Özyalçin; Nevin Sanlier
Palabras clave: Food Science; Biotechnology.
Pp. 138-145