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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.2019.12.029

Finite element modelling for fruit stress analysis - A review

Nurazwin Zulkifli; Norhashila Hashim; Hazreen Haizi Harith; Mohamad Firdza Mohamad Shukery

Palabras clave: Food Science; Biotechnology.

Pp. 29-37

doi: 10.1016/j.tifs.2019.12.017

Ozone as a novel emerging technology for the dissipation of pesticide residues in foods–a review

R. Pandiselvam; R. Kaavya; Yasendra Jayanath; Kornautchaya Veenuttranon; Piraya Lueprasitsakul; V. Divya; Anjineyulu Kothakota; S.V. Ramesh

Palabras clave: Food Science; Biotechnology.

Pp. 38-54

doi: 10.1016/j.tifs.2019.12.031

Bio-active compounds and functional properties of pistachio hull: A review

Edris Arjeh; Hamid-Reza Akhavan; Mohsen Barzegar; Ángel A. Carbonell-Barrachina

Palabras clave: Food Science; Biotechnology.

Pp. 55-64

doi: 10.1016/j.tifs.2020.01.001

Possible beneficial effects of xyloglucan from its degradation by gut microbiota

Hong Chen; Xiujuan Jiang; Shanshan Li; Wen Qin; Zhiqing Huang; Yuheng Luo; Hua Li; Dingtao Wu; Qing Zhang; Ye Zhao; Bing Yu; Cheng Li; Daiwen Chen

Palabras clave: Food Science; Biotechnology.

Pp. 65-75

doi: 10.1016/j.tifs.2019.12.030

Determining common contributory factors in food safety incidents – A review of global outbreaks and recalls 2008–2018

Jan Mei Soon; Anna K.M. Brazier; Carol A. Wallace

Palabras clave: Food Science; Biotechnology.

Pp. 76-87

doi: 10.1016/j.tifs.2020.01.005

Camellia oil authentication: A comparative analysis and recent analytical techniques developed for its assessment. A review

Ting Shi; Gangcheng Wu; Qingzhe Jin; Xingguo Wang

Palabras clave: Food Science; Biotechnology.

Pp. 88-99

doi: 10.1016/j.tifs.2020.01.004

Application of nanofluids for thermal processing of food products

Saeed Salari; Seid Mahdi Jafari

Palabras clave: Food Science; Biotechnology.

Pp. 100-113

doi: 10.1016/j.tifs.2019.12.032

Diacylglycerol in food industry: Synthesis methods, functionalities, health benefits, potential risks and drawbacks

Wan Jun Lee; Zhen Zhang; Oi Ming Lai; Chin Ping Tan; Yong Wang

Palabras clave: Food Science; Biotechnology.

Pp. 114-125

doi: 10.1016/j.tifs.2020.01.006

Effects of novel physical processing techniques on the multi-structures of starch

Zhong Han; Rui Shi; Da-Wen Sun

Palabras clave: Food Science; Biotechnology.

Pp. 126-135

doi: 10.1016/j.tifs.2020.01.003

Volatile compounds, affecting factors and evaluation methods for rice aroma: A review

Xianqiao Hu; Lin Lu; Zhenling Guo; Zhiwei Zhu

Palabras clave: Food Science; Biotechnology.

Pp. 136-146