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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.2019.08.014

The occurrence of mycotoxins in breast milk, fruit products and cereal-based infant formula: A review

Carolina Fernanda Sengling Cebin Coppa; Amin Mousavi Khaneghah; Paula Alvito; Ricardo Assunção; Carla Martins; Ismail Eş; Bruna Leonel Gonçalves; Diane Valganon de Neeff; Anderson S. Sant'Ana; Carlos Humberto Corassin; Carlos Augusto Fernandes Oliveira

Palabras clave: Food Science; Biotechnology.

Pp. 81-93

doi: 10.1016/j.tifs.2019.08.009

Trends of utilizing mushroom polysaccharides (MPs) as potent nutraceutical components in food and medicine: A comprehensive review

Yang Mingyi; Tarun Belwal; Hari Prasad DevkotaORCID; Li Li; Zisheng Luo

Palabras clave: Food Science; Biotechnology.

Pp. 94-110

doi: 10.1016/j.tifs.2019.08.013

Bioprocessing of mussel by-products for value added ingredients

A.S. Naik; M. Hayes

Palabras clave: Food Science; Biotechnology.

Pp. 111-121

doi: 10.1016/j.tifs.2019.07.039

Rice quality: How is it defined by consumers, industry, food scientists, and geneticists?

Marie Claire Custodio; Rosa Paula Cuevas; Jhoanne Ynion; Alice G. Laborte; Maria Lourdes Velasco; Matty Demont

Palabras clave: Food Science; Biotechnology.

Pp. 122-137

doi: 10.1016/j.tifs.2019.08.007

A review of green techniques for the synthesis of size-controlled starch-based nanoparticles and their applications as nanodelivery systems

Chao Qiu; Yao Hu; Zhengyu JinORCID; David Julian McClements; Yang Qin; Xueming Xu; Jinpeng WangORCID

Palabras clave: Food Science; Biotechnology.

Pp. 138-151

doi: 10.1016/j.tifs.2019.07.052

Goat milk oligosaccharides: Composition, analytical methods and bioactive and nutritional properties

Yasmim R.F. SousaORCID; Larissa B. Medeiros; Maria Manuela E. PintadoORCID; Rita C.R.E. QueirogaORCID

Palabras clave: Food Science; Biotechnology.

Pp. 152-161

doi: 10.1016/j.tifs.2019.08.016

De novo synthesis of astaxanthin: From organisms to genes

Ning Fang; Chunkai Wang; Xiaofeng Liu; Xue Zhao; Yanhua Liu; Xinmin Liu; Yongmei Du; Zhongfeng Zhang; Hongbo Zhang

Palabras clave: Food Science; Biotechnology.

Pp. 162-171

doi: 10.1016/j.tifs.2019.07.050

Effective strategies for reduction of oil content in deep-fat fried foods: A review

Jacob Tizhe Liberty; Jalal Dehghannya; Michael O. Ngadi

Palabras clave: Food Science; Biotechnology.

Pp. 172-183

doi: 10.1016/j.tifs.2019.08.017

Bioactive protein/peptides of flaxseed: A review

Shufen Wu; Xiaochan Wang; Wei Qi; Qingbin Guo

Palabras clave: Food Science; Biotechnology.

Pp. 184-193

doi: 10.1016/j.tifs.2019.08.004

Dietary plants, gut microbiota, and obesity: Effects and mechanisms

Shi-Yu Cao; Cai-Ning Zhao; Xiao-Yu Xu; Guo-Yi Tang; Harold Corke; Ren-You Gan; Hua-Bin Li

Palabras clave: Food Science; Biotechnology.

Pp. 194-204