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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.2019.03.008

Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases

Mohsen Gavahian; Amin Mousavi Khaneghah; José M. Lorenzo; Paulo E.S. Munekata; Izaskun Garcia-Mantrana; María Carmen Collado; Antonio J. Meléndez-Martínez; Francisco J. Barba

Palabras clave: Food Science; Biotechnology.

Pp. 220-227

doi: 10.1016/j.tifs.2019.03.012

Indian pulses: A review on nutritional, functional and biochemical properties with future perspectives

Baskar Venkidasamy; Dhivya Selvaraj; Arti Shivraj Nile; Sathishkumar Ramalingam; Guoyin Kai; Shivraj Hariram Nile

Palabras clave: Food Science; Biotechnology.

Pp. 228-242

doi: 10.1016/j.tifs.2019.03.033

Contextualization of traditional dairy products of India by exploring multidimensional benefits of heating

Shakeel Asgar; Manorama Chauhan

Palabras clave: Food Science; Biotechnology.

Pp. 243-250

doi: 10.1016/j.tifs.2019.03.032

Recent development in efficient processing technology for edible algae: A review

Jing Wang; Min Zhang; Zhongxiang FangORCID

Palabras clave: Food Science; Biotechnology.

Pp. 251-259

doi: 10.1016/j.tifs.2019.03.028

Plants of the genus Spinacia: From bioactive molecules to food and phytopharmacological applications

Bahare SalehiORCID; Tugba Boyunegmez Tumer; Adem Ozleyen; Gregorio Peron; Stefano Dall’AcquaORCID; Jovana RajkovicORCID; Rabia Naz; Asia Nosheen; Fhatuwani Nixwell Mudau; Fabiana Labanca; Luigi MilellaORCID; Nunziatina de Tommasi; Henrique Douglas Coutinho; Javad Sharifi-RadORCID; Deepa R. Verma; Miquel MartorellORCID; Natália MartinsORCID

Palabras clave: Food Science; Biotechnology.

Pp. 260-273

doi: 10.1016/j.tifs.2019.03.015

Innovative non-thermal technologies affecting potato tuber and fried potato quality

Cátia Dourado; Carlos Pinto; Francisco J. Barba; Jose M. Lorenzo; Ivonne Delgadillo; Jorge A. Saraiva

Palabras clave: Food Science; Biotechnology.

Pp. 274-289

doi: 10.1016/j.tifs.2019.03.014

Differentiating between tackiness and stickiness and their induction in foods

Nancy Ellen Noren; Martin G. Scanlon; Susan D. Arntfield

Palabras clave: Food Science; Biotechnology.

Pp. 290-301

doi: 10.1016/j.tifs.2019.03.029

Enzyme-assisted extractions of polyphenols – A comprehensive review

Octavia Gligor; Andrei Mocan; Cadmiel Moldovan; Marcello LocatelliORCID; Gianina Crișan; Isabel C.F.R. Ferreira

Palabras clave: Food Science; Biotechnology.

Pp. 302-315

doi: 10.1016/j.tifs.2019.03.027

Pulsed light as an emerging technology to cause disruption for food and adjacent industries – Quo vadis?

Neil J. Rowan

Palabras clave: Food Science; Biotechnology.

Pp. 316-332

doi: 10.1016/j.tifs.2019.03.013

Aflatoxin M1 in human breast milk: A global systematic review, meta-analysis, and risk assessment study (Monte Carlo simulation)

Yadolah FakhriORCID; Jamal Rahmani; Carlos Augusto Fernandes Oliveira; Larissa Tuanny Franco; Carlos Humberto Corassin; Sumbal SabaORCID; Jamal Rafique; Amin Mousavi KhaneghahORCID

Palabras clave: Food Science; Biotechnology.

Pp. 333-342