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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.2019.09.023

Prosopis spp. functional activities and its applications in bakery products

Ángela-Mariela González-Montemayor; Adriana C. Flores-Gallegos; Juan-Carlos Contreras-Esquivel; José-Fernando Solanilla-Duque; Raúl Rodríguez-Herrera

Palabras clave: Food Science; Biotechnology.

Pp. 12-19

doi: 10.1016/j.tifs.2019.10.002

Nanoencapsulated nisin: An engineered natural antimicrobial system for the food industry

Akbar Bahrami; Rana Delshadi; Seid Mahdi Jafari; Leonard Williams

Palabras clave: Food Science; Biotechnology.

Pp. 20-31

doi: 10.1016/j.tifs.2019.10.004

Recent application of imaging techniques for fruit quality assessment

P. Pathmanaban; B.K. Gnanavel; Shanmuga Sundaram Anandan

Palabras clave: Food Science; Biotechnology.

Pp. 32-42

doi: 10.1016/j.tifs.2019.10.001

Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat

Karthikeyan P. Thangavelu; Joseph P. Kerry; Brijesh K. Tiwari; Ciara K. McDonnell

Palabras clave: Food Science; Biotechnology.

Pp. 43-53

doi: 10.1016/j.tifs.2019.11.002

Internet of Things in food safety: Literature review and a bibliometric analysis

Yamine Bouzembrak; Marcel Klüche; Anand Gavai; Hans J.P. Marvin

Palabras clave: Food Science; Biotechnology.

Pp. 54-64

doi: 10.1016/j.tifs.2019.11.001

Reconsidering conventional and innovative methods for pectin extraction from fruit and vegetable waste: Targeting rhamnogalacturonan I

Guizhu Mao; Dongmei Wu; Chaoyang Wei; Wenyang Tao; Xingqian Ye; Robert J. Linhardt; Caroline Orfila; Shiguo Chen

Palabras clave: Food Science; Biotechnology.

Pp. 65-78

doi: 10.1016/j.tifs.2019.10.005

A systematic review of consumer perceptions of food fraud and authenticity: A European perspective

Helen Kendall; Beth Clark; Caroline Rhymer; Sharron Kuznesof; Jana Hajslova; Monika Tomaniova; Paul Brereton; Lynn Frewer

Palabras clave: Food Science; Biotechnology.

Pp. 79-90

doi: 10.1016/j.tifs.2019.10.003

Possibility of minimizing gluten intolerance by co-consumption of some fruits – A case for positive food synergy?

Isuri A. Jayawardana; Carlos A. Montoya; Warren C. McNabb; Mike J. Boland

Palabras clave: Food Science; Biotechnology.

Pp. 91-97

doi: 10.1016/j.tifs.2019.08.023

Are all ‘ultra-processed’ foods nutritional demons? A commentary and nutritional profiling analysis.

E. Derbyshire

Palabras clave: Food Science; Biotechnology.

Pp. 98-104

doi: 10.1016/j.tifs.2019.07.006

The potential impact of the Lactobacillus name change: The results of an expert meeting organised by the Lactic Acid Bacteria Industrial Platform (LABIP)

Bruno Pot; Elisa Salvetti; Paola Mattarelli; Giovanna E. Felis

Palabras clave: Food Science; Biotechnology.

Pp. 105-113