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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

1990-

Cobertura temática

Otras ingenierías y tecnologías

Tabla de contenidos

Verificá que desde tu institución tengas acceso para descargar o solicitar el libro completo o alguno de sus capítulos.

doi: 10.1016/j.tifs.2020.01.028

Efficacy of ultrasound treatment in the removal of pesticide residues from fresh vegetables: A review

S M Roknul Azam; Haile Ma; Baoguo Xu; Shoma Devi; Md Abu Bakar Siddique; Sarah L. Stanley; Bhesh Bhandari; Junsong Zhu

Palabras clave: Food Science; Biotechnology.

Pp. 417-432

doi: 10.1016/j.tifs.2020.01.030

Microwave-induced thermal sterilization- A review on history, technical progress, advantages and challenges as compared to the conventional methods

Aswathi Soni; Jeremy Smith; Abby Thompson; Gale Brightwell

Palabras clave: Biotechnology; Food Science.

Pp. 433-442

doi: 10.1016/j.tifs.2020.01.026

Challenges and possibilities for bio-manufacturing cultured meat

Guoqiang Zhang; Xinrui Zhao; Xueliang Li; Guocheng Du; Jingwen Zhou; Jian Chen

Palabras clave: Food Science; Biotechnology.

Pp. 443-450

doi: 10.1016/j.tifs.2020.01.015

Ohmic heating assisted inactivation of enzymes and microorganisms in foods: A review

H.A. Makroo; N.K. Rastogi; B. Srivastava

Palabras clave: Food Science; Biotechnology.

Pp. 451-465

doi: 10.1016/s0924-2244(20)30277-6

Editorial Board and Contents

Palabras clave: Food Science; Biotechnology.

Pp. i-ii

doi: 10.1016/j.tifs.2020.01.031

Principles of halal-compliant fermentations: Microbial alternatives for the halal food industry

Ercan Karahalil

Palabras clave: Food Science; Biotechnology.

Pp. 1-9

doi: 10.1016/j.tifs.2020.01.032

Edible films/coating with tailored properties for active packaging of meat, fish and derived products

Pramila Umaraw; Paulo E.S. Munekata; Akhilesh K. Verma; Francisco J. Barba; V.P. Singh; Pavan Kumar; José M. Lorenzo

Palabras clave: Biotechnology; Food Science.

Pp. 10-24

doi: 10.1016/j.tifs.2019.12.025

Edibles and Canadian consumers’ willingness to consider recreational cannabis in food or beverage products: A second assessment

Sylvain Charlebois; Janet Music; Brian Sterling; Simon Somogyi

Palabras clave: Food Science; Biotechnology.

Pp. 25-29

doi: 10.1016/j.tifs.2020.01.021

A comprehensive review of Nε-carboxymethyllysine and Nε-carboxyethyllysine in thermal processed meat products

Zongshuai Zhu; Ming Huang; Yiqun Cheng; Iftikhar Ali Khan; Jichao Huang

Palabras clave: Food Science; Biotechnology.

Pp. 30-40

doi: 10.1016/j.tifs.2020.02.004

Perspectives of the potential implications of polyphenols in influencing the interrelationship between oxi-inflammatory stress, cellular senescence and immunosenescence during aging

Rohit Sharma; Yogendra Padwad

Palabras clave: Food Science; Biotechnology.

Pp. 41-52