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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.2018.10.006

Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing

Belén GómezORCID; Francisco J. BarbaORCID; Rubén DomínguezORCID; Predrag PutnikORCID; Danijela Bursać Kovačević; Mirian Pateiro; Fidel ToldráORCID; Jose M. Lorenzo

Palabras clave: Food Science; Biotechnology.

Pp. 135-147

doi: 10.1016/j.tifs.2018.10.007

Hazards of a ‘healthy’ trend? An appraisal of the risks of raw milk consumption and the potential of novel treatment technologies to serve as alternatives to pasteurization

Oluwadara Oluwaseun Alegbeleye; Jonas T. Guimarães; Adriano G. Cruz; Anderson S. Sant’AnaORCID

Palabras clave: Food Science; Biotechnology.

Pp. 148-166

doi: 10.1016/j.tifs.2018.09.009

Current research on cellobiose 2-epimerase: Enzymatic properties, mechanistic insights, and potential applications in the dairy industry

Qiuming Chen; Yaqin Xiao; Wenli Zhang; Tao Zhang; Bo Jiang; Timo Stressler; Lutz Fischer; Wanmeng Mu

Palabras clave: Food Science; Biotechnology.

Pp. 167-176

doi: 10.1016/s0924-2244(18)30890-2

Editorial Board and Contents

Palabras clave: Food Science; Biotechnology.

Pp. i-iii

doi: 10.1016/j.tifs.2018.10.009

Cereal biopolymers for nano- and microtechnology: A myriad of opportunities for novel (functional) food applications

Iris J. Joye

Palabras clave: Food Science; Biotechnology.

Pp. 1-11

doi: 10.1016/j.tifs.2018.11.008

Ginseng: A dietary supplement as immune-modulator in various diseases

Muhammad RiazORCID; Najm Ur Rahman; Muhammad Zia-Ul-Haq; Hawa Z.E. Jaffar; Rosana Manea

Palabras clave: Food Science; Biotechnology.

Pp. 12-30

doi: 10.1016/j.tifs.2018.11.004

Particle-based stabilization of water-in-water emulsions containing mixed biopolymers

Eric Dickinson

Palabras clave: Food Science; Biotechnology.

Pp. 31-40

doi: 10.1016/j.tifs.2018.11.003

Food raw materials and food production occurrences of deoxynivalenol in different regions

Liangliang Wang; Yuxiao Liao; Zhao Peng; Liangkai Chen; Wenhao Zhang; Andreas K. Nüssler; Shaojun ShiORCID; Liegang Liu; Wei YangORCID

Palabras clave: Food Science; Biotechnology.

Pp. 41-52

doi: 10.1016/j.tifs.2018.11.007

Application of propolis in antimicrobial and antioxidative protection of food quality – A review

Katarzyna Pobiega; Karolina Kraśniewska; Małgorzata GniewoszORCID

Palabras clave: Food Science; Biotechnology.

Pp. 53-62

doi: 10.1016/j.tifs.2018.11.005

From extraction of valuable compounds to health promoting benefits of olive leaves through bioaccessibility, bioavailability and impact on gut microbiota

Tihana Žugčić; Radhia Abdelkebir; Cristina Alcantara; María Carmen Collado; Jose Vicente García-Pérez; Antonio J. Meléndez-MartínezORCID; Anet Režek JambrakORCID; José M. LorenzoORCID; Francisco J. BarbaORCID

Palabras clave: Food Science; Biotechnology.

Pp. 63-77