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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.2020.02.032

The role of bioactive components found in peppers

Nathânia de Sá Mendes; Édira Castello Branco de Andrade Gonçalves

Palabras clave: Food Science; Biotechnology.

Pp. 229-243

doi: 10.1016/j.tifs.2020.03.007

Omega-3 microbial oils from marine thraustochytrids as a sustainable and technological solution: A review and patent landscape

Brigitte Sthepani Orozco Colonia; Gilberto Vinícius de Melo Pereira; Carlos Ricardo Soccol

Palabras clave: Food Science; Biotechnology.

Pp. 244-256

doi: 10.1016/j.tifs.2020.03.004

Reduction of FODMAP content by bioprocessing

Antti Nyyssölä; Simo Ellilä; Emilia Nordlund; Kaisa Poutanen

Palabras clave: Food Science; Biotechnology.

Pp. 257-272

doi: 10.1016/j.tifs.2020.02.033

Fish consumption and multiple health outcomes: Umbrella review

Ni Li; Xiaoting Wu; Wen Zhuang; Lin Xia; Yi Chen; Chuncheng Wu; Zhiyong Rao; Liang Du; Rui Zhao; Mengshi Yi; Qianyi Wan; Yong Zhou

Palabras clave: Food Science; Biotechnology.

Pp. 273-283

doi: 10.1016/j.tifs.2020.03.012

Extruded snacks from industrial by-products: A review

Simona Grasso

Palabras clave: Food Science; Biotechnology.

Pp. 284-294

doi: 10.1016/j.tifs.2020.03.006

Impact of food additives on the composition and function of gut microbiota: A review

Yu Cao; Hongli Liu; Ningbo Qin; Xiaomeng Ren; Beiwei Zhu; Xiaodong Xia

Palabras clave: Biotechnology; Food Science.

Pp. 295-310

doi: 10.1016/j.tifs.2020.02.019

Modelling, responses and applications of time-temperature indicators (TTIs) in monitoring fresh food quality

Tingting Gao; You Tian; Zhiwei Zhu; Da-Wen Sun

Palabras clave: Food Science; Biotechnology.

Pp. 311-322

doi: 10.1016/j.tifs.2020.03.010

A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods

Arun K. Das; Pramod Kumar Nanda; Pratap Madane; Subhasish Biswas; Annada Das; Wangang Zhang; Jose M. Lorenzo

Palabras clave: Food Science; Biotechnology.

Pp. 323-336

doi: 10.1016/j.tifs.2020.03.011

Parasite detection in food: Current status and future needs for validation

Rachel M. Chalmers; Lucy J. Robertson; Pierre Dorny; Suzanne Jordan; Age Kärssin; Frank Katzer; Stéphanie La Carbona; Marco Lalle; Brian Lassen; Ivona Mladineo; Miroslaw Rozycki; Ewa Bilska-Zajac; Gereon Schares; Anne Mayer-Scholl; Chiara Trevisan; Kristoffer Tysnes; Sasa Vasilev; Christian Klotz

Palabras clave: Food Science; Biotechnology.

Pp. 337-350

doi: 10.1016/j.tifs.2020.03.005

Recovery of ergosterol and vitamin D2 from mushroom waste - Potential valorization by food and pharmaceutical industries

Konstantinos Papoutsis; Simona Grasso; Ajay Menon; Nigel P. Brunton; James G. Lyng; Jean-Christophe Jacquier; Deep Jyoti Bhuyan

Palabras clave: Food Science; Biotechnology.

Pp. 351-366