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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.2017.09.004

A review on enzymatic synthesis of aromatic esters used as flavor ingredients for food, cosmetics and pharmaceuticals industries

Amanda Gomes Almeida SÁ; Alessandra Cristina de Meneses; Pedro Henrique Hermes de Araújo; Débora de Oliveira

Palabras clave: Food Science; Biotechnology.

Pp. 95-105

doi: 10.1016/j.tifs.2017.09.005

Factors affecting extraction and evolution of phenolic compounds during red wine maceration and the role of process modelling

Patrick C. Setford; David W. JefferyORCID; Paul R. GrbinORCID; Richard A. MuhlackORCID

Palabras clave: Food Science; Biotechnology.

Pp. 106-117

doi: 10.1016/j.tifs.2017.09.008

The role of wine and food polyphenols in oral health

Adelaida Esteban-Fernández; Irene Zorraquín-Peña; Dolores González de Llano; Begoña Bartolomé; M. Victoria Moreno-Arribas

Palabras clave: Food Science; Biotechnology.

Pp. 118-130

doi: 10.1016/j.tifs.2017.09.007

The agri-food chain and antimicrobial resistance: A review

John A. HudsonORCID; Lynn J. Frewer; Glyn Jones; Paul A. BreretonORCID; Mark J. Whittingham; Gavin Stewart

Palabras clave: Food Science; Biotechnology.

Pp. 131-147

doi: 10.1016/j.tifs.2017.09.002

Food derived anti-adhesive components against bacterial adhesion: Current progresses and future perspectives

Xiaohong SunORCID; Jianping Wu

Palabras clave: Food Science; Biotechnology.

Pp. 148-156

doi: 10.1016/j.tifs.2017.09.010

Spirulina – From growth to nutritional product: A review

Ruma Arora Soni; K. Sudhakar; R.S. Rana

Palabras clave: Food Science; Biotechnology.

Pp. 157-171

doi: 10.1016/j.tifs.2017.09.006

Consumers’ emotions elicited by food: A systematic review of explicit and implicit methods

S. Lagast; X. Gellynck; J.J. SchoutetenORCID; V. De HerdtORCID; H. De Steur

Palabras clave: Food Science; Biotechnology.

Pp. 172-189

doi: 10.1016/j.tifs.2017.09.011

Corrigendum to “Crafting and applying a tool to assess food literacy: Findings from a pilot study” [Trends in Food Science & Technology 67 (2017) 173–182]

Rocco Palumbo; Carmela Annarumma; Paola Adinolfi; Stefania Vezzosi; Ersilia Troiano; Giuseppina Catinello; Rosalba Manna

Palabras clave: Food Science; Biotechnology.

Pp. 190

doi: 10.1016/j.tifs.2017.10.005

Editorial preface to the TIFS Special Issue on the 1st International Conference on Food Bioactives and Health

Paul A. Kroon; Paul M. Finglas

Palabras clave: Food Science; Biotechnology.

Pp. 191

doi: 10.1016/j.tifs.2017.04.001

Food and plant bioactives for reducing cardiometabolic disease: How does the evidence stack up?

Arrigo F.G. CiceroORCID; Alessandro Colletti

Palabras clave: Food Science; Biotechnology.

Pp. 192-202