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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.2018.03.021

Advances in selenium-enriched foods: From the farm to the fork

Jie Wan; Min Zhang; Benu Adhikari

Palabras clave: Food Science; Biotechnology.

Pp. 1-5

doi: 10.1016/j.tifs.2018.03.019

Challenges to improve the safety of dairy products in China

Xuli Wu; Yuqin Lu; Haoxie Xu; Moyang Lv; Dongsheng Hu; Zhendan He; Lizhong Liu; Zhimei Wang; Yue Feng

Palabras clave: Food Science; Biotechnology.

Pp. 6-14

doi: 10.1016/j.tifs.2018.03.020

A review: Breathable films for packaging applications

Dowan Kim; Jongchul Seo

Palabras clave: Food Science; Biotechnology.

Pp. 15-27

doi: 10.1016/j.tifs.2018.03.022

An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction

Mirela Marić; Antonela Ninčević Grassino; Zhenzhou Zhu; Francisco J. BarbaORCID; Mladen Brnčić; Suzana Rimac Brnčić

Palabras clave: Food Science; Biotechnology.

Pp. 28-37

doi: 10.1016/j.tifs.2018.04.001

What are the scientific challenges in moving from targeted to non-targeted methods for food fraud testing and how can they be addressed? – Spectroscopy case study

Terry F. McGrathORCID; Simon A. Haughey; Jenny Patterson; Carsten Fauhl-Hassek; James Donarski; Martin Alewijn; Saskia van Ruth; Christopher T. Elliott

Palabras clave: Food Science; Biotechnology.

Pp. 38-55

doi: 10.1016/j.tifs.2018.04.002

Improving the bioavailability of phenolic compounds by loading them within lipid-based nanocarriers

Afshin Faridi Esfanjani; Elham Assadpour; Seid Mahdi Jafari

Palabras clave: Food Science; Biotechnology.

Pp. 56-66

doi: 10.1016/j.tifs.2018.04.003

Ensuring sufficient intracellular ATP supplying and friendly extracellular ATP signaling attenuates stresses, delays senescence and maintains quality in horticultural crops during postharvest life

Morteza Soleimani Aghdam; Abbasali Jannatizadeh; Zisheng Luo; Gopinadhan Paliyath

Palabras clave: Food Science; Biotechnology.

Pp. 67-81

doi: 10.1016/j.tifs.2018.04.006

Nutritional, functional and biological properties of insect proteins: Processes for obtaining, consumption and future challenges

Ruann Janser Soares de Castro; André OharaORCID; Jessika Gonçalves dos Santos Aguilar; Maria Aliciane Fontenele Domingues

Palabras clave: Food Science; Biotechnology.

Pp. 82-89

doi: 10.1016/j.tifs.2018.04.004

Meeting the challenges in the development of risk-benefit assessment of foods

Maarten J. Nauta; Rikke Andersen; Kirsten Pilegaard; Sara M. Pires; Gitte Ravn-Haren; Inge Tetens; Morten Poulsen

Palabras clave: Food Science; Biotechnology.

Pp. 90-100

doi: 10.1016/j.tifs.2018.04.005

Diversity and fate of spore forming bacteria in cocoa powder, milk powder, starch and sugar during processing: A review

Ana Paula Maciel Pereira; Anderson S. Sant’Ana

Palabras clave: Food Science; Biotechnology.

Pp. 101-118