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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.2019.04.016

Physicochemical changes and sensorial properties during black garlic elaboration: A review

Karina L. Ríos-Ríos; Antonia MontillaORCID; Agustín Olano; Mar Villamiel

Palabras clave: Food Science; Biotechnology.

Pp. 459-467

doi: 10.1016/j.tifs.2019.04.015

Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties

Mohammad Yousefi; Seid Mahdi Jafari

Palabras clave: Food Science; Biotechnology.

Pp. 468-483

doi: 10.1016/j.tifs.2019.04.006

Assessment of moisture content measurement methods of dried food products in small-scale operations in developing countries: A review

Marina Vera Zambrano; Baishali Dutta; Donald G. Mercer; Heather L. MacLean; Marianne F. Touchie

Palabras clave: Food Science; Biotechnology.

Pp. 484-496

doi: 10.1016/j.tifs.2019.04.009

Camel milk insuline: Pathophysiological and molecular repository

Amjad Islam AqibORCID; Muhammad Fakhar-e-Alam Kulyar; Khurram Ashfaq; Zeeshan Ahmad BhuttaORCID; Muhammad Shoaib; Rais AhmedORCID

Palabras clave: Food Science; Biotechnology.

Pp. 497-504

doi: 10.1016/j.tifs.2019.04.018

Meat alternatives: an integrative comparison

Cor van der Weele; Peter Feindt; Atze Jan van der Goot; Barbara van Mierlo; Martinus van Boekel

Palabras clave: Food Science; Biotechnology.

Pp. 505-512

doi: 10.1016/j.tifs.2019.04.011

Opportunities and challenges for functional and medicinal beverages: Current and future trends

Misbah Nazir; Sania Arif; Rao Sanaullah Khan; Wahab Nazir; Nauman KhalidORCID; Sajid Maqsood

Palabras clave: Food Science; Biotechnology.

Pp. 513-526

doi: 10.1016/j.tifs.2019.04.013

Developments of nondestructive techniques for evaluating quality attributes of cheeses: A review

Tong Lei; Da-Wen SunORCID

Palabras clave: Food Science; Biotechnology.

Pp. 527-542

doi: 10.1016/j.tifs.2019.04.002

Basic and recent advances in marine antihypertensive peptides: Production, structure-activity relationship and bioavailability

Ola Abdelhedi; Moncef Nasri

Palabras clave: Food Science; Biotechnology.

Pp. 543-557

doi: 10.1016/j.tifs.2018.07.007

A systematic review of the potential uses of pine bark in food industry and health care

Inés Mármol; Javier Quero; Nerea Jiménez-Moreno; M. Jesús Rodríguez-Yoldi; Carmen Ancín-Azpilicueta

Palabras clave: Food Science; Biotechnology.

Pp. 558-566

doi: 10.1016/j.tifs.2019.02.044

Olive oil sensory evaluation: An alternative to the robust coefficient of variation (CVr %) for measuring panel group performance in official tasting sessions

Mauro Amelio

Palabras clave: Food Science; Biotechnology.

Pp. 567-570