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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

1990-

Cobertura temática

Otras ingenierías y tecnologías

Tabla de contenidos

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doi: 10.1016/j.tifs.2019.02.002

Towards a holistic approach for multi-objective optimization of food processes: A critical review

Martial Madoumier; Gilles Trystram; Patrick Sébastian; Antoine Collignan

Palabras clave: Food Science; Biotechnology.

Pp. 1-15

doi: 10.1016/j.tifs.2019.02.001

A review on nuclear overhauser enhancement (NOE) and rotating-frame overhauser effect (ROE) NMR techniques in food science: Basic principles and applications

Ali Sedaghat Doost; Marzieh Akbari; Christian V. Stevens; Arima Diah Setiowati; Paul Van der Meeren

Palabras clave: Food Science; Biotechnology.

Pp. 16-24

doi: 10.1016/j.tifs.2019.02.007

Recent progress in the utilization of pea protein as an emulsifier for food applications

Travis G. Burger; Yue Zhang

Palabras clave: Food Science; Biotechnology.

Pp. 25-33

doi: 10.1016/j.tifs.2019.02.036

Application and functions of fat replacers in low-fat ice cream: A review

Mehdi Akbari; Mohammad Hadi Eskandari; Zahra Davoudi

Palabras clave: Food Science; Biotechnology.

Pp. 34-40

doi: 10.1016/j.tifs.2019.02.004

High contamination levels of deoxynivalenol-induced erythrocyte damage in different models

Yue Huang; Shuang Liu; Wei Hou; Peng Xiao; Nianjun Chen; Pei Qiu; Zhao Peng; Yuxiao Liao; Liangliang Wang; Dan Li; Liegang Liu; Wei Yang

Palabras clave: Food Science; Biotechnology.

Pp. 41-50

doi: 10.1016/j.tifs.2019.02.039

A new generation plant for the conventional cuisine: Quinoa (Chenopodium quinoa Willd.)

Aybuke Ceyhun Sezgin; Nevin Sanlier

Palabras clave: Food Science; Biotechnology.

Pp. 51-58

doi: 10.1016/j.tifs.2019.02.047

Recent development of microwave fluidization technology for drying of fresh fruits and vegetables

Weiqiao Lv; Dong Li; Hao Lv; Xin Jin; Qinghua Han; Dianbin Su; Yuchuan Wang

Palabras clave: Food Science; Biotechnology.

Pp. 59-67

doi: 10.1016/j.tifs.2019.02.010

Pomegranate and grape by-products and their active compounds: Are they a valuable source for food applications?

Mariana A. Andrade; Vasco Lima; Ana Sanches Silva; Fernanda Vilarinho; Maria Conceição Castilho; Khaoula Khwaldia; Fernando Ramos

Palabras clave: Food Science; Biotechnology.

Pp. 68-84

doi: 10.1016/j.tifs.2019.02.043

An overview on preparation of emulsion-filled gels and emulsion particulate gels

Toktam Farjami; Ashkan Madadlou

Palabras clave: Biotechnology; Food Science.

Pp. 85-94

doi: 10.1016/j.tifs.2019.02.029

Emerging technology applications for improving seed germination

E.J. Rifna; K. Ratish Ramanan; R. Mahendran

Palabras clave: Food Science; Biotechnology.

Pp. 95-108