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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.2019.11.012

Microbial response to some nonthermal physical technologies

Dan Wu; Fereidoun Forghani; Eric Banan-Mwine Daliri; Jiao Li; Xinyu Liao; Donghong Liu; Xingqian Ye; Shiguo Chen; Tian Ding

Palabras clave: Food Science; Biotechnology.

Pp. 107-117

doi: 10.1016/j.tifs.2019.11.019

Nanobubbles: Fundamental characteristics and applications in food processing

Khanh Kim Thi Phan; Tuyen Truong; Yong Wang; Bhesh Bhandari

Palabras clave: Food Science; Biotechnology.

Pp. 118-130

doi: 10.1016/j.tifs.2019.11.009

Naturally sourced biosubstances for regulating freezing points in food researches: Fundamentals, current applications and future trends

You Tian; Zhiwei Zhu; Da-Wen Sun

Palabras clave: Food Science; Biotechnology.

Pp. 131-140

doi: 10.1016/j.tifs.2019.11.016

Sensory attributes of edible insects and insect-based foods – Future outlooks for enhancing consumer appeal

Maryia Mishyna; Jianshe Chen; Ofir Benjamin

Palabras clave: Food Science; Biotechnology.

Pp. 141-148

doi: 10.1016/j.tifs.2019.11.017

Carbon dots derived fluorescent nanosensors as versatile tools for food quality and safety assessment: A review

Xueli Luo; Yong Han; Xiumei Chen; Wenzhi Tang; Tianli Yue; Zhonghong Li

Palabras clave: Food Science; Biotechnology.

Pp. 149-161

doi: 10.1016/j.tifs.2019.11.011

Effect of dried fruits and vegetables powder on cakes quality: A review

Fakhreddin Salehi; Sara Aghajanzadeh

Palabras clave: Food Science; Biotechnology.

Pp. 162-172

doi: 10.1016/j.tifs.2019.11.020

Naturally-derived chronobiotics in chrononutrition

Elisa Dufoo-Hurtado; Abraham Wall-Medrano; Rocio Campos-Vega

Palabras clave: Food Science; Biotechnology.

Pp. 173-182

doi: 10.1016/j.tifs.2019.11.018

Recent advances in the extraction of bioactive compounds with subcritical water: A review

Jixian Zhang; Chaoting Wen; Haihui Zhang; Yuqing Duan; Haile Ma

Palabras clave: Food Science; Biotechnology.

Pp. 183-195

doi: 10.1016/j.tifs.2019.11.021

Pisum sativum vs Glycine max, a comparative review of nutritional, physicochemical, and sensory properties for food uses

Estelle Fischer; Rémy Cachon; Nathalie Cayot

Palabras clave: Food Science; Biotechnology.

Pp. 196-204

doi: 10.1016/j.tifs.2019.11.022

Interactions between probiotics and pathogenic microorganisms in hosts and foods: A review

Amin Mousavi Khaneghah; Khadijeh Abhari; Ismail Eş; Mariana B. Soares; Rodrigo B.A. Oliveira; Hedayat Hosseini; Mohammad Rezaei; Celso F. Balthazar; Ramon Silva; Adriano G. Cruz; C. Senaka Ranadheera; Anderson S. Sant’Ana

Palabras clave: Food Science; Biotechnology.

Pp. 205-218