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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.2020.09.002

Cnidoscolus quercifolius: Nutritional value, bioactive activity and potential application of seed and its derivatives in human nutrition

Penha Patrícia Cabral Ribeiro; Jovilma Maria Soares de MedeirosORCID; Karla Suzanne Florentino da Silva Chaves DamascenoORCID

Palabras clave: Food Science; Biotechnology.

Pp. 70-75

doi: 10.1016/j.tifs.2020.09.004

Recent developments in three-dimensional graphene-based electrochemical sensors for food analysis

Xiudan Hou; Hao Xu; Tianyuan Zhen; Wei WuORCID

Palabras clave: Food Science; Biotechnology.

Pp. 76-92

doi: 10.1016/j.tifs.2020.08.014

pH-sensitive (halochromic) smart packaging films based on natural food colorants for the monitoring of food quality and safety

Mahmood Alizadeh-Sani; Esmail Mohammadian; Jong-Whan Rhim; Seid Mahdi JafariORCID

Palabras clave: Food Science; Biotechnology.

Pp. 93-144

doi: 10.1016/j.tifs.2020.08.020

Covid-19 pandemic and food: Present knowledge, risks, consumers fears and safety

Aleksandra Duda-ChodakORCID; Marcin LukasiewiczORCID; Gabriela Zięć; Adam Florkiewicz; Agnieszka Filipiak-Florkiewicz

Palabras clave: Food Science; Biotechnology.

Pp. 145-160

doi: 10.1016/j.tifs.2020.09.005

In vivo challenges of anti-diabetic peptide therapeutics: Gastrointestinal stability, toxicity and allergenicity

Pei Gee Yap; Chee Yuen GanORCID

Palabras clave: Food Science; Biotechnology.

Pp. 161-175

doi: 10.1016/j.tifs.2020.09.003

Emerging non-destructive thermal imaging technique coupled with chemometrics on quality and safety inspection in food and agriculture

Maimunah Mohd Ali; Norhashila HashimORCID; Samsuzana Abd Aziz; Ola Lasekan

Palabras clave: Food Science; Biotechnology.

Pp. 176-185

doi: 10.1016/j.tifs.2020.09.001

Food policy, nutrition and nutraceuticals in the prevention and management of COVID-19: Advice for healthcare professionals

Yasemin Ipek Ayseli; Nazli Aytekin; Derya Buyukkayhan; Ismail Aslan; Mehmet Turan Ayseli

Palabras clave: Food Science; Biotechnology.

Pp. 186-199

doi: 10.1016/j.tifs.2020.09.011

UV induced conversion during drying of ergosterol to vitamin D in various mushrooms: Effect of different drying conditions

Qiyong Jiang; Min ZhangORCID; Arun S. Mujumdar

Palabras clave: Food Science; Biotechnology.

Pp. 200-210

doi: 10.1016/j.tifs.2020.09.016

Advances in the mechanism of different antibacterial strategies based on ultrasound technique for controlling bacterial contamination in food industry

Jinming Dai; Mei Bai; Changzhu Li; Haiying Cui; Lin LinORCID

Palabras clave: Food Science; Biotechnology.

Pp. 211-222

doi: 10.1016/j.tifs.2020.09.009

Emerging trends in pectin extraction and its anti-microbial functionalization using natural bioactives for application in food packaging

Manoj KumarORCID; Maharishi Tomar; Vivek Saurabh; Tushar Mahajan; Sneh Punia; Maria del Mar Contreras; Shalini G. Rudra; Charanjit Kaur; John F. Kennedy

Palabras clave: Food Science; Biotechnology.

Pp. 223-237