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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.2019.03.009

Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment

Amira R. Khattab; Hania A. Guirguis; Sherouk M. Tawfik; Mohamed A. Farag

Palabras clave: Food Science; Biotechnology.

Pp. 343-360

doi: 10.1016/j.tifs.2019.04.003

Treatment and utilization of dairy industrial waste: A review

Talha Ahmad; Rana Muhammad Aadil; Haassan Ahmed; Ubaid ur Rahman; Bruna C.V. Soares; Simone L.Q. Souza; Tatiana C. Pimentel; Hugo Scudino; Jonas T. Guimarães; Erick A. Esmerino; Mônica Q. Freitas; Rafael B. Almada; Simone M.R. Vendramel; Marcia C. Silva; Adriano G. Cruz

Palabras clave: Food Science; Biotechnology.

Pp. 361-372

doi: 10.1016/j.tifs.2019.04.005

Preparation and functionality of lipase-catalysed structured phospholipid – A review

Xun AngORCID; Hong Chen; Ji-Qian Xiang; Fang Wei; Siew Young Quek

Palabras clave: Food Science; Biotechnology.

Pp. 373-383

doi: 10.1016/j.tifs.2019.03.022

A correction for the guidelines for validation of qualitative real-time PCR methods from Broeders et al. 2014

Cristián AranedaORCID; María Angélica Larraín

Palabras clave: Food Science; Biotechnology.

Pp. 384

doi: 10.1016/j.tifs.2019.04.001

Trends of tea in cardiovascular health and disease: A critical review

Jian Fang; Antoni Sureda; Ana Sanches Silva; Fazlullah Khan; Suowen Xu; Seyed Mohammed Nabavi

Palabras clave: Food Science; Biotechnology.

Pp. 385-396

doi: 10.1016/j.tifs.2019.04.004

Starch-based nanocarriers as cutting-edge natural cargos for nutraceutical delivery

Hadis Rostamabadi; Seid Reza Falsafi; Seid Mahdi Jafari

Palabras clave: Food Science; Biotechnology.

Pp. 397-415

doi: 10.1016/j.tifs.2019.04.007

Pulses for bread fortification: A necessity or a choice?

Fatma BoukidORCID; Emanuele Zannini; Eleonora Carini; Elena Vittadini

Palabras clave: Food Science; Biotechnology.

Pp. 416-428

doi: 10.1016/j.tifs.2019.04.008

New insight into umami receptor, umami/umami-enhancing peptides and their derivatives: A review

Jianan Zhang; Dongxiao Sun-Waterhouse; Guowan Su; Mouming Zhao

Palabras clave: Food Science; Biotechnology.

Pp. 429-438

doi: 10.1016/j.tifs.2019.04.010

Fresh living Arthrospira as dietary supplements: Current status and challenges

Zengling Ma; Faruq Ahmed; Bo YuanORCID; Wei ZhangORCID

Palabras clave: Food Science; Biotechnology.

Pp. 439-444

doi: 10.1016/j.tifs.2019.04.017

Application of curcumin-loaded nanocarriers for food, drug and cosmetic purposes

Zahra Rafiee; Mohammad Nejatian; Marjan Daeihamed; Seid Mahdi Jafari

Palabras clave: Food Science; Biotechnology.

Pp. 445-458