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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

Cobertura temática

otras-ingenierias

Otras ingenierías y tecnologías

Tabla de contenidos

doi: 10.1016/j.tifs.2016.01.007

Mitigation strategies to reduce the impact of heterocyclic aromatic amines in proteinaceous foods

Maïa MeurillonORCID; Erwan Engel

Palabras clave: Food Science; Biotechnology.

Pp. 70-84

doi: 10.1016/j.tifs.2016.01.021

High throughput non-destructive assessment of quality and safety of packaged food products using phosphorescent oxygen sensors

Swagata Banerjee; Caroline Kelly; Joseph P. Kerry; Dmitri B. Papkovsky

Palabras clave: Food Science; Biotechnology.

Pp. 85-102

doi: 10.1016/j.tifs.2016.01.012

Biotechnological, nutritional and therapeutic uses of Pleurotus spp. (Oyster mushroom) related with its chemical composition: A review on the past decade findings

Rúbia Carvalho Gomes Corrêa; Tatiane Brugnari; Adelar Bracht; Rosane Marina Peralta; Isabel C.F.R. Ferreira

Palabras clave: Food Science; Biotechnology.

Pp. 103-117

doi: 10.1016/j.tifs.2016.01.018

Identification and quantification of oligomers as potential migrants in plastics food contact materials with a focus in polycondensates – A review

M. Hoppe; P. de Voogt; R. Franz

Palabras clave: Food Science; Biotechnology.

Pp. 118-130

doi: 10.1016/j.tifs.2016.01.026

Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments

Claire Guyon; Anne Meynier; Marie de Lamballerie

Palabras clave: Food Science; Biotechnology.

Pp. 131-143

doi: 10.1016/j.tifs.2015.12.007

Natural phytochemicals and probiotics as bioactive ingredients for functional foods: Extraction, biochemistry and protected-delivery technologies

Beatriz Vieira da Silva; João C.M. BarreiraORCID; M. Beatriz P.P. Oliveira

Palabras clave: Food Science; Biotechnology.

Pp. 144-158

doi: 10.1016/j.tifs.2016.01.023

Food-grade particles for emulsion stabilization

Iris Tavernier; Wahyu WijayaORCID; Paul Van der Meeren; Koen Dewettinck; Ashok R. Patel

Palabras clave: Food Science; Biotechnology.

Pp. 159-174

doi: 10.1016/j.tifs.2016.01.015

A review of the state-of-the-art in air filtration technologies as may be applied to cold storage warehouses

Jean-Pierre Brincat; Davide Sardella; Arianne Muscat; Stephen Decelis; Joseph N. Grima; Vasilis Valdramidis; Ruben Gatt

Palabras clave: Food Science; Biotechnology.

Pp. 175-185

doi: 10.1016/j.tifs.2016.01.017

Osmotic dehydration in production of sustainable and healthy food

Agnieszka Ciurzyńska; Hanna Kowalska; Kinga Czajkowska; Andrzej Lenart

Palabras clave: Food Science; Biotechnology.

Pp. 186-192

doi: 10.1016/j.tifs.2016.02.005

Anti-inflammatory potential of mushroom extracts and isolated metabolites

Oludemi Taofiq; Anabela Martins; Maria Filomena Barreiro; Isabel C.F.R. Ferreira

Palabras clave: Food Science; Biotechnology.

Pp. 193-210