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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.2020.03.016

Functional and nutritional properties of rambutan (Nephelium lappaceum L.) seed and its industrial application: A review

M.H.A. Jahurul; F.S. Azzatul; M.S. Sharifudin; M.J. Norliza; M. Hasmadi; J.S. Lee; M. Patricia; S. Jinap; M.R. Ramlah George; M. Firoz Khan; I.S.M. Zaidul

Palabras clave: Food Science; Biotechnology.

Pp. 367-374

doi: 10.1016/j.tifs.2020.03.003

Latest developments in polyphenol recovery and purification from plant by-products: A review

Courage Sedem Dzah; Yuqing Duan; Haihui Zhang; Nana Adwoa Serwah Boateng; Haile Ma

Palabras clave: Food Science; Biotechnology.

Pp. 375-388

doi: 10.1016/j.tifs.2020.03.013

The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview

Paula Mapelli-Brahm; Francisco J. Barba; Fabienne Remize; Cyrielle Garcia; Amandine Fessard; Amin Mousavi Khaneghah; Anderson S. Sant'Ana; Jose M. Lorenzo; Domenico Montesano; Antonio J. Meléndez-Martínez

Palabras clave: Food Science; Biotechnology.

Pp. 389-401

doi: 10.1016/j.tifs.2020.03.025

Food traceability system from governmental, corporate, and consumer perspectives in the European Union and China: A comparative review

Jianping Qian; Luis Ruiz-Garcia; Beilei Fan; Jose Ignacio Robla Villalba; Ultan McCarthy; Baohui Zhang; Qiangyi Yu; Wenbin Wu

Palabras clave: Food Science; Biotechnology.

Pp. 402-412

doi: 10.1016/j.tifs.2020.03.019

Fighting with old foes: The pledge of microbe-derived biological agents to defeat mono- and mixed-bacterial biofilms concerning food industries

Sazzad Hossen Toushik; Md. Furkanur Rahaman Mizan; Md. Iqbal Hossain; Sang-Do Ha

Palabras clave: Food Science; Biotechnology.

Pp. 413-425

doi: 10.1016/j.tifs.2020.03.026

The potential role of plant-derived natural products in improving arterial stiffness: A review of dietary intervention studies

Mona Alidadi; Tannaz Jamialahmadi; Arrigo F.G. Cicero; Vanessa Bianconi; Matteo Pirro; Maciej Banach; Amirhossein Sahebkar

Palabras clave: Food Science; Biotechnology.

Pp. 426-440

doi: 10.1016/j.tifs.2020.03.018

Role of spices in the treatment of diabetes mellitus: A minireview

Nevin Sanlier; Feray Gencer

Palabras clave: Food Science; Biotechnology.

Pp. 441-449

doi: 10.1016/j.tifs.2020.02.029

Potential anti-carcinogenic effect of probiotic and lactic acid bacteria in detoxification of benzo[a]pyrene: A review

Sana Shoukat

Palabras clave: Food Science; Biotechnology.

Pp. 450-459

doi: 10.1016/j.tifs.2020.03.017

Food object recognition using a mobile device: Evaluation of currently implemented systems

Simon Knez; Luka Šajn

Palabras clave: Food Science; Biotechnology.

Pp. 460-471

doi: 10.1016/j.tifs.2020.03.028

A report on the 2nd Chinese-German symposium: Functional and healthy food ingredients: Emerging insights and technologies

Wanmeng Mu; Yanyan Zhang; Lutz Fischer; Bo Jiang

Palabras clave: Food Science; Biotechnology.

Pp. 472-473