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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.2020.01.022

Rice - not just a staple food: A comprehensive review on its phytochemicals and therapeutic potential

Saikat Sen; Raja Chakraborty; Pratap Kalita

Palabras clave: Food Science; Biotechnology.

Pp. 265-285

doi: 10.1016/j.tifs.2020.01.020

Therapeutic potential of algal natural products against metabolic syndrome: A review of recent developments

Ilekuttige Priyan Shanura Fernando; BoMi Ryu; Ginnae Ahn; In-Kyu Yeo; You-Jin Jeon

Palabras clave: Food Science; Biotechnology.

Pp. 286-299

doi: 10.1016/j.tifs.2019.08.021

Recent insights into chemical and pharmacological studies of bee bread

Shaden A.M. Khalifa; Mohamed Elashal; Marek Kieliszek; Naglaa E. Ghazala; Mohamed A. Farag; Aamer Saeed; Jianbo Xiao; Xiaobo Zou; Alfi Khatib; Ulf Göransson; Hesham R. El-Seedi

Palabras clave: Food Science; Biotechnology.

Pp. 300-316

doi: 10.1016/j.tifs.2020.01.017

Putative antidiabetic herbal food ingredients: Nutra/functional properties, bioavailability and effect on metabolic pathways

Isra Ismail Iid; Satish Kumar; Swati Shukla; Vikas Kumar; Rakesh Sharma

Palabras clave: Food Science; Biotechnology.

Pp. 317-340

doi: 10.1016/j.tifs.2020.01.023

Antimicrobial and anticancer applications and related mechanisms of curcumin-mediated photodynamic treatments

Qiong-Qiong YangORCID; Arakkaveettil Kabeer Farha; Gowoon Kim; Khalid Gul; Ren-You Gan; Harold Corke

Palabras clave: Food Science; Biotechnology.

Pp. 341-354

doi: 10.1016/j.tifs.2020.01.007

Bioactive compounds of rice (Oryza sativa L.): Review on paradigm and its potential benefit in human health

Deepak Kumar Verma; Prem Prakash Srivastav

Palabras clave: Food Science; Biotechnology.

Pp. 355-365

doi: 10.1016/j.tifs.2020.01.019

Recent updates on bioaccessibility of phytonutrients

Nitasha Thakur; Pinky Raigond; Yeshwant Singh; Tanuja Mishra; Brajesh Singh; Milan Kumar Lal; Som Dutt

Palabras clave: Food Science; Biotechnology.

Pp. 366-380

doi: 10.1016/j.tifs.2020.01.025

Supercritical carbon dioxide technology: A promising technique for the non-thermal processing of freshly fruit and vegetable juices

Eric Keven Silva; M. Angela A. Meireles; Marleny D.A. Saldaña

Palabras clave: Food Science; Biotechnology.

Pp. 381-390

doi: 10.1016/j.tifs.2020.01.027

Casein and pectin: Structures, interactions, and applications

Wusigale; Li Liang; Yangchao Luo

Palabras clave: Food Science; Biotechnology.

Pp. 391-403

doi: 10.1016/j.tifs.2020.01.029

The impact of chitosan on seafood quality and human health: A review

Ayşe Gurel Inanli; Elif T. Aksun Tümerkan; Nariman El Abed; Joe M. Regenstein; Fatih Özogul

Palabras clave: Food Science; Biotechnology.

Pp. 404-416