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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.2019.07.031

A review: Reverse approach to analyze the impact of starch modification on the inflation and gas holding properties of wheat-based matrices

Sabina Paulik; Mario JekleORCID; Thomas Becker

Palabras clave: Food Science; Biotechnology.

Pp. 231-239

doi: 10.1016/j.tifs.2019.07.024

Transparency in food supply chains: A review of enabling technology solutions

Jake Astill; Rozita A. Dara; Malcolm Campbell; Jeffrey M. Farber; Evan D.G. Fraser; Shayan Sharif; Rickey Y. Yada

Palabras clave: Food Science; Biotechnology.

Pp. 240-247

doi: 10.1016/j.tifs.2019.07.020

Migration of styrene monomer from polystyrene packaging materials into foods: Characterization and safety evaluation

Zahra Pilevar; Akbar Bahrami; Samira Beikzadeh; Hedayat Hosseini; Seid Mahdi Jafari

Palabras clave: Food Science; Biotechnology.

Pp. 248-261

doi: 10.1016/j.tifs.2019.07.009

Natural products for glycaemic control: Polyphenols as inhibitors of alpha-amylase

Lijun Sun; Fredrick J. Warren; Michael J. GidleyORCID

Palabras clave: Food Science; Biotechnology.

Pp. 262-273

doi: 10.1016/j.tifs.2019.07.013

Sensomics - From conventional to functional NIR spectroscopy - Shining light over the aroma and taste of foods

J. Chapman; A. Elbourne; Vi Khanh Truong; L. Newman; S. Gangadoo; P. Rajapaksha Pathirannahalage; S. Cheeseman; D. Cozzolino

Palabras clave: Food Science; Biotechnology.

Pp. 274-281

doi: 10.1016/j.tifs.2019.07.041

Opportunities for upcycling cereal byproducts with special focus on Distiller's grains

M. Roth; M. JekleORCID; T. Becker

Palabras clave: Food Science; Biotechnology.

Pp. 282-293

doi: 10.1016/j.tifs.2019.07.010

Determining the provenance and authenticity of seafood: A review of current methodologies

Karthik Gopi; Debashish Mazumder; Jesmond Sammut; Neil Saintilan

Palabras clave: Food Science; Biotechnology.

Pp. 294-304

doi: 10.1016/j.tifs.2019.07.030

Efficacy of free and encapsulated natural antioxidants in oxidative stability of edible oil: Special emphasis on nanoemulsion-based encapsulation

Simran Sharma; Sit-Foon ChengORCID; Bhaswati Bhattacharya; S. Chakkaravarthi

Palabras clave: Food Science; Biotechnology.

Pp. 305-318

doi: 10.1016/j.tifs.2019.07.033

Pectin-based adsorbents for heavy metal ions: A review

Risi Wang; Ruihong Liang; Taotao Dai; Jun Chen; Xixiang Shuai; Chengmei Liu

Palabras clave: Food Science; Biotechnology.

Pp. 319-329

doi: 10.1016/j.tifs.2019.07.036

A systems approach to dynamic performance assessment in new food product development

Andrijana HorvatORCID; Behzad Behdani; Vincenzo Fogliano; Pieternel A. Luning

Palabras clave: Food Science; Biotechnology.

Pp. 330-338