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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.2017.08.009

Edible and active films and coatings as carriers of natural antioxidants for lipid food

Sophie Ganiari; Evanthia Choulitoudi; Vassiliki Oreopoulou

Palabras clave: Food Science; Biotechnology.

Pp. 70-82

doi: 10.1016/j.tifs.2017.08.005

Correlation between in vitro and in vivo assays in selection of probiotics from traditional species of bacteria

Gabriel Vinderola; Miguel Gueimonde; Carlos Gomez-Gallego; Lucrecia Delfederico; Seppo Salminen

Palabras clave: Food Science; Biotechnology.

Pp. 83-90

doi: 10.1016/j.tifs.2017.08.017

New trends for a classical enzyme: Papain, a biotechnological success story in the food industry

Jesús Fernández-Lucas; Daniel CastañedaORCID; Daniel Hormigo

Palabras clave: Food Science; Biotechnology.

Pp. 91-101

doi: 10.1016/j.tifs.2017.08.012

An overview of gelatin derived from aquatic animals: Properties and modification

Lin Lin; Joe M. Regenstein; Shun Lv; Jianfeng Lu; Shaotong Jiang

Palabras clave: Food Science; Biotechnology.

Pp. 102-112

doi: 10.1016/j.tifs.2017.08.002

Strategy for limiting food intake using food components aimed at multiple targets in the gastrointestinal tract

Joan Serrano; Àngela Casanova-Martí; M. Teresa Blay; Ximena Terra; Montserrat Pinent; Anna Ardévol

Palabras clave: Food Science; Biotechnology.

Pp. 113-129

doi: 10.1016/j.tifs.2017.08.006

Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry

Duanquan Lin; Wei LuORCID; Alan L. Kelly; Longtao Zhang; Baodong Zheng; Song Miao

Palabras clave: Food Science; Biotechnology.

Pp. 130-144

doi: 10.1016/j.tifs.2017.08.004

Three phase partitioning for extraction of oil: A review

D.C. Panadare; V.K. Rathod

Palabras clave: Food Science; Biotechnology.

Pp. 145-151

doi: 10.1016/j.tifs.2017.08.016

Sourdoughs as a function of their species diversity and process conditions, a meta-analysis

Simon Van Kerrebroeck; Dominique Maes; Luc De Vuyst

Palabras clave: Food Science; Biotechnology.

Pp. 152-159

doi: 10.1016/j.tifs.2017.08.014

Food safety for food security: Relationship between global megatrends and developments in food safety

Thea King; Martin Cole; Jeffrey M. FarberORCID; Gerhard EisenbrandORCID; Dimitrios Zabaras; Edward M. Fox; Jeremy P. Hill

Palabras clave: Food Science; Biotechnology.

Pp. 160-175

doi: 10.1016/j.tifs.2017.08.008

Are health claims a useful tool to segment the category of extra-virgin olive oil? Threats and opportunities for the Italian olive oil supply chain

Luigi RoselliORCID; Maria Lisa Clodoveo; Filomena CorboORCID; Bernardo De GennaroORCID

Palabras clave: Food Science; Biotechnology.

Pp. 176-181