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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.2020.03.037

Recent advances in food colloidal delivery systems for essential oils and their main components

Ali Sedaghat Doost; Maryam Nikbakht Nasrabadi; Vincent Kassozi; Henriettah Nakisozi; Paul Van der Meeren

Palabras clave: Food Science; Biotechnology.

Pp. 474-486

doi: 10.1016/j.tifs.2020.03.030

PAHs, diet and cancer prevention: Cooking process driven-strategies

Lochan Singh; Tripti Agarwal; J. Simal-Gandara

Palabras clave: Food Science; Biotechnology.

Pp. 487-506

doi: 10.1016/j.tifs.2020.03.033

Valorization of melon fruit (Cucumis melo L.) by-products: Phytochemical and Biofunctional properties with Emphasis on Recent Trends and Advances

Ricardo Gómez-García; Débora A. Campos; Cristóbal N. Aguilar; Ana R. Madureira; Manuela Pintado

Palabras clave: Food Science; Biotechnology.

Pp. 507-519

doi: 10.1016/j.tifs.2020.03.029

Proteomic application in predicting food quality relating to animal welfare. A review

Daniel Mouzo; Raquel Rodríguez-Vázquez; José M. Lorenzo; Daniel Franco; Carlos Zapata; María López-Pedrouso

Palabras clave: Food Science; Biotechnology.

Pp. 520-530

doi: 10.1016/j.tifs.2020.03.024

Applications of nitric oxide and melatonin in improving postharvest fruit quality and the separate and crosstalk biochemical mechanisms

Wanli Zhang; Jiankang Cao; Xinguang Fan; Weibo Jiang

Palabras clave: Food Science; Biotechnology.

Pp. 531-541

doi: 10.1016/j.tifs.2020.03.023

Maize (Zea mays L.) and mycotoxins: A review on optimization and validation of analytical methods by liquid chromatography coupled to mass spectrometry

Marta Leite; Andreia Freitas; Ana Sanches Silva; Jorge Barbosa; Fernando Ramos

Palabras clave: Food Science; Biotechnology.

Pp. 542-565

doi: 10.1016/j.tifs.2020.03.041

Will the COVID-19 pandemic make us reconsider the relevance of short food supply chains and local productions?

Alessio Cappelli; Enrico Cini

Palabras clave: Food Science; Biotechnology.

Pp. 566-567

doi: 10.1016/j.tifs.2020.03.034

Overview of the effect of natural products on reduction of potential carcinogenic substances in meat products

Seung Yun Lee; Dong Gyun Yim; Da Young Lee; On You Kim; Hea Jin Kang; Hyeong Sang Kim; Aera Jang; Tae Sun Park; Sang Keun Jin; Sun Jin Hur

Palabras clave: Biotechnology; Food Science.

Pp. 568-579

doi: 10.1016/j.tifs.2020.03.035

Chocolate aroma: Factors, importance and analysis

Omer Said Toker; Ibrahim Palabiyik; Haniyeh Rasouli Pirouzian; Tugba Aktar; Nevzat Konar

Palabras clave: Food Science; Biotechnology.

Pp. 580-592

doi: 10.1016/j.tifs.2020.02.020

Structural changes of starch subjected to microwave heating: A review from the perspective of dielectric properties

Yuan Tao; Bowen Yan; Daming Fan; Nana Zhang; Shenyan Ma; Liyun Wang; Yejun Wu; Mingfu Wang; Jianxin Zhao; Hao Zhang

Palabras clave: Food Science; Biotechnology.

Pp. 593-607