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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.2019.07.025

Synthetic biology applied in the agrifood sector: Public perceptions, attitudes and implications for future studies

Shan JinORCID; Beth Clark; Sharron Kuznesof; Xuan Lin; Lynn J. Frewer

Palabras clave: Food Science; Biotechnology.

Pp. 454-466

doi: 10.1016/j.tifs.2019.07.012

Recent advances in valorization of Chaenomeles fruit: A review of botanical profile, phytochemistry, advanced extraction technologies and bioactivities

Rui Zhang; Shuyi Li; Zhenzhou Zhu; Jingren He

Palabras clave: Food Science; Biotechnology.

Pp. 467-482

doi: 10.1016/j.tifs.2019.07.048

Nanocarriers for resveratrol delivery: Impact on stability and solubility concerns

Ana Cláudia Santos; Irina PereiraORCID; Miguel Pereira-Silva; Laura Ferreira; Mariana Caldas; Mariana Magalhães; Ana Figueiras; António J. Ribeiro; Francisco Veiga

Palabras clave: Food Science; Biotechnology.

Pp. 483-497

doi: 10.1016/j.tifs.2019.07.011

The concentration of potentially toxic elements (PTEs) in honey: A global systematic review and meta-analysis and risk assessment

Yadolah Fakhri; Mehrnoush Abtahi; Ali Atamaleki; Amir Raoofi; Hamid Atabati; Anvar Asadi; Ali Miri; Ehsan Shamloo; Abdolazim Alinejad; Hassan Keramati; Amin Mousavi Khaneghah

Palabras clave: Food Science; Biotechnology.

Pp. 498-506

doi: 10.1016/j.tifs.2019.07.049

Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications

Tran Hong Quan; Soottawat Benjakul; Thanasak Sae-leaw; Amjad Khansaheb Balange; Sajid Maqsood

Palabras clave: Food Science; Biotechnology.

Pp. 507-517

doi: 10.1016/j.tifs.2019.07.019

Challenges on the processing of plant-based neuronutraceuticals and functional foods with emerging technologies: Extraction, encapsulation and therapeutic applications

Ádina L. Santana; Gabriela A. Macedo

Palabras clave: Food Science; Biotechnology.

Pp. 518-529

doi: 10.1016/j.tifs.2019.07.023

Measurement of syneretic properties of rennet-induced curds and impact of factors such as concentration of milk: A review

Ram R. Panthi; Alan L. Kelly; Donal J. O'Callaghan; Jeremiah J. Sheehan

Palabras clave: Food Science; Biotechnology.

Pp. 530-540

doi: 10.1016/j.tifs.2019.07.028

Building capacity in risk-benefit assessment of foods: Lessons learned from the RB4EU project

Ricardo Assunção; Paula Alvito; Roberto Brazão; Paulo Carmona; Paulo Fernandes; Lea S. Jakobsen; Carla Lopes; Carla MartinsORCID; Jeanne-Marie Membré; Sarogini Monteiro; Pedro Nabais; Sofie T. Thomsen; Duarte Torres; Sílvia Viegas; Sara M. Pires; Géraldine BouéORCID

Palabras clave: Food Science; Biotechnology.

Pp. 541-548

doi: 10.1016/j.tifs.2019.07.051

Eliminating vicine and convicine, the main anti-nutritional factors restricting faba bean usage

Hamid Khazaei; Randy W. Purves; Jessa Hughes; Wolfgang Link; Donal M. O'Sullivan; Alan H. Schulman; Emilie Björnsdotter; Fernando Geu-Flores; Marcin Nadzieja; Stig U. Andersen; Jens Stougaard; Albert Vandenberg; Frederick L. Stoddard

Palabras clave: Food Science; Biotechnology.

Pp. 549-556

doi: 10.1016/j.tifs.2019.07.029

Delivery of bioactives in food for optimal efficacy: What inspirations and insights can be gained from pharmaceutics?

Emilia Nowak; Yoav D. LivneyORCID; Zhigao NiuORCID; Harjinder Singh

Palabras clave: Food Science; Biotechnology.

Pp. 557-573