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
Human exposure to nanoparticles through trophic transfer and the biosafety concerns that nanoparticle-contaminated foods pose to consumers
Mahsan Karimi; Rohollah Sadeghi; Jozef Kokini
Palabras clave: Food Science; Biotechnology.
Pp. 129-145
Flaxseed gum a versatile natural hydrocolloid for food and non-food applications
Jun Liu; Youn Young Shim
; Timothy J. Tse; Yong Wang; Martin J.T. Reaney
Palabras clave: Food Science; Biotechnology.
Pp. 146-157
Modifications of starch by electric field based techniques
Fan Zhu
Palabras clave: Food Science; Biotechnology.
Pp. 158-169
Nutritional constituents of pseudo cereals and their potential use in food systems: A review
Nisar Ahmad Mir; Charanjit Singh Riar; Sukhcharn Singh
Palabras clave: Biotechnology; Food Science.
Pp. 170-180
Stability of bioactive compounds in fruit jam and jelly during processing and storage: A review
Kaunsar Jabeen Shinwari; Pavuluri Srinivasa Rao
Palabras clave: Food Science; Biotechnology.
Pp. 181-193
Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks
Seyed Mohammad Taghi Gharibzahedi; Shahin Roohinejad; Saji George; Francisco J. Barba; Ralf Greiner; Gustavo V. Barbosa-Cánovas; Kumar Mallikarjunan
Palabras clave: Food Science; Biotechnology.
Pp. 194-205
A comprehensive review of mathematical modeling of paddy parboiling and drying: Effects of modern techniques on process kinetics and rice quality
G. Behera; P.P. Sutar
Palabras clave: Food Science; Biotechnology.
Pp. 206-230
3D printing technology: The new era for food customization and elaboration
Iman Dankar; Amira Haddarah; Fawaz E.L. Omar; Francesc Sepulcre; Montserrat Pujolà
Palabras clave: Food Science; Biotechnology.
Pp. 231-242
Corrigendum to “Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments” [Trends Food Sci. Technol. 67 (2017) 58–69]
Flora-Glad Chizoba Ekezie; Da-Wen Sun; Zhong Han; Jun-Hu Cheng
Palabras clave: Food Science; Biotechnology.
Pp. 243
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii