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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.2017.01.008

The composition, extraction, functionality and applications of rice proteins: A review

Luca Amagliani; Jonathan O'Regan; Alan L. Kelly; James A. O'Mahony

Palabras clave: Food Science; Biotechnology.

Pp. 1-12

doi: 10.1016/j.tifs.2017.02.014

Applications of electromagnetic fields for nonthermal inactivation of microorganisms in foods: An overview

Yuanyuan Pan; Da-Wen SunORCID; Zhong Han

Palabras clave: Food Science; Biotechnology.

Pp. 13-22

doi: 10.1016/j.tifs.2017.03.005

Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables

Liang Ma; Min Zhang; Bhesh Bhandari; Zhongxue Gao

Palabras clave: Food Science; Biotechnology.

Pp. 23-38

doi: 10.1016/j.tifs.2017.04.002

Leveraging traditional crops for better nutrition and health - The case of chickpea

Shimrit Bar-El Dadon; Shahal Abbo; Ram Reifen

Palabras clave: Food Science; Biotechnology.

Pp. 39-47

doi: 10.1016/j.tifs.2017.03.011

Application of modern computer algebra systems in food formulations and development: A case study

Olga MusinaORCID; Predrag Putnik; Mohamed Koubaa; Francisco J. BarbaORCID; Ralf Greiner; Daniel Granato; Shahin RoohinejadORCID

Palabras clave: Food Science; Biotechnology.

Pp. 48-59

doi: 10.1016/j.tifs.2017.03.008

Investigating germination and outgrowth of bacterial spores at several scales

Clément Trunet; Frédéric Carlin; Louis CorollerORCID

Palabras clave: Food Science; Biotechnology.

Pp. 60-68

doi: 10.1016/j.tifs.2017.04.008

Halal status of enzymes used in food industry

Ertan Ermis

Palabras clave: Food Science; Biotechnology.

Pp. 69-73

doi: 10.1016/j.tifs.2017.04.005

Applications of cold plasma technology for microbiological safety in meat industry

N.N. MisraORCID; Cheorun JoORCID

Palabras clave: Food Science; Biotechnology.

Pp. 74-86

doi: 10.1016/j.tifs.2017.04.010

Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view

Nicoletta A. MieleORCID; Erliza K. Cabisidan; Adriana Galiñanes Plaza; Paolo Masi; Silvana CavellaORCID; Rossella Di Monaco

Palabras clave: Food Science; Biotechnology.

Pp. 87-93

doi: 10.1016/j.tifs.2017.04.004

Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality and safety aspects

Gabriela V. Amaral; Eric Keven Silva; Rodrigo N. Cavalcanti; Leandro P. Cappato; Jonas T. Guimaraes; Verônica O. Alvarenga; Erick A. Esmerino; Jéssica B. Portela; Anderson S. Sant’ Ana; Mônica Q. Freitas; Márcia C. Silva; Renata S.L. Raices; M. Angela A. Meireles; Adriano G. Cruz

Palabras clave: Food Science; Biotechnology.

Pp. 94-101