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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.2018.05.019

Chitosan coatings enriched with essential oils: Effects on fungi involved in fruit decay and mechanisms of action

Carlos David Grande-TovarORCID; Clemencia Chaves-LopezORCID; Annalisa Serio; Chiara Rossi; Antonello Paparella

Palabras clave: Food Science; Biotechnology.

Pp. 61-71

doi: 10.1016/j.tifs.2018.05.012

Recent advances in quality preservation of postharvest mushrooms ( Agaricus bisporus ): A review

Kexin Zhang; Yuan-Yuan Pu; Da-Wen Sun

Palabras clave: Food Science; Biotechnology.

Pp. 72-82

doi: 10.1016/j.tifs.2018.05.027

Gold nanoparticles: From synthesis, properties to their potential application as colorimetric sensors in food safety screening

Hai Chen; Kai Zhou; Guanghua Zhao

Palabras clave: Food Science; Biotechnology.

Pp. 83-94

doi: 10.1016/j.tifs.2018.05.026

Tea consumption and disease correlations

Nevin Sanlier; Buşra Basar Gokcen; Mehmet Altuğ

Palabras clave: Food Science; Biotechnology.

Pp. 95-106

doi: 10.1016/j.tifs.2018.05.022

High oleic peanut breeding: Achievements, perspectives, and prospects

Bhagwat NawadeORCID; Gyan P. MishraORCID; T. Radhakrishnan; Snehaben M. Dodia; Suhail Ahmad; Abhay KumarORCID; Atul Kumar; Rahul Kundu

Palabras clave: Food Science; Biotechnology.

Pp. 107-119

doi: 10.1016/j.tifs.2018.06.001

A compendium of wheat germ: Separation, stabilization and food applications

Fatma BoukidORCID; Silvia Folloni; Roberto Ranieri; Elena Vittadini

Palabras clave: Food Science; Biotechnology.

Pp. 120-133

doi: 10.1016/j.tifs.2018.06.004

Bio-mediated generation of food flavors – Towards sustainable flavor production inspired by nature

Rachid Bel-Rhlid; Ralf Günter Berger; Imre Blank

Palabras clave: Food Science; Biotechnology.

Pp. 134-143

doi: 10.1016/j.tifs.2018.06.003

The intelligent delivery systems for bioactive compounds in foods: Physicochemical and physiological conditions, absorption mechanisms, obstacles and responsive strategies

Jingjing Chai; Ping Jiang; Pengjie Wang; Yumeng Jiang; Dan Li; Weier Bao; Bingxue Liu; Bin Liu; Liyun Zhao; Willem Norde; Qipeng Yuan; Fazheng RenORCID; Yuan Li

Palabras clave: Food Science; Biotechnology.

Pp. 144-154

doi: 10.1016/j.tifs.2018.04.010

Bringing cultured meat to market: Technical, socio-political, and regulatory challenges in cellular agriculture

Neil Stephens; Lucy Di SilvioORCID; Illtud Dunsford; Marianne Ellis; Abigail Glencross; Alexandra Sexton

Palabras clave: Food Science; Biotechnology.

Pp. 155-166

doi: 10.1016/j.tifs.2018.05.025

Microencapsulation of active ingredients in functional foods: From research stage to commercial food products

Qianyu Ye; Nicolas Georges; Cordelia SelomulyaORCID

Palabras clave: Food Science; Biotechnology.

Pp. 167-179