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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.2020.09.024

Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions

Ahmed TahaORCID; Eman Ahmed; Amr Ismaiel; Muthupandian Ashokkumar; Xiaoyun Xu; Siyi Pan; Hao Hu

Palabras clave: Food Science; Biotechnology.

Pp. 363-377

doi: 10.1016/j.tifs.2020.09.013

Target-based discovery of therapeutic agents from food ingredients

David Shiuan; Da-Fu Tai; Kao-Jean Huang; Zhipeng Yu; Feng Ni; Jianrong Li

Palabras clave: Food Science; Biotechnology.

Pp. 378-384

doi: 10.1016/j.tifs.2020.09.015

Active and intelligent biodegradable packaging films using food and food waste-derived bioactive compounds: A review

Nitya Bhargava; Vijay Singh Sharanagat; Rahul S MorORCID; Kshitiz KumarORCID

Palabras clave: Food Science; Biotechnology.

Pp. 385-401

doi: 10.1016/j.tifs.2020.09.020

Ultrasound assisted thermal inactivation of spores in foods: Pathogenic and spoilage bacteria, molds and yeasts

Evelyn; Filipa V.M. Silva

Palabras clave: Food Science; Biotechnology.

Pp. 402-415

doi: 10.1016/j.tifs.2020.09.030

Proteomics discovery of protein biomarkers linked to meat quality traits in post-mortem muscles: Current trends and future prospects: A review

Caiyan Huang; Chengli Hou; Muawuz Ijaz; Tongjing Yan; Xin Li; Yanlei Li; Dequan Zhang

Palabras clave: Food Science; Biotechnology.

Pp. 416-432

doi: 10.1016/j.tifs.2019.04.012

A classification scheme for interfacial mass transfer and the kinetics of aroma release

Martijn Weterings; Igor Bodnár; Remko M. Boom; Michael Beyrer

Palabras clave: Food Science; Biotechnology.

Pp. 433-448

doi: 10.1016/j.tifs.2019.08.025

Food governance and healthy diet an analysis of the conflicting relationships among the actors of the agri-food system

Cecilia Díaz-Méndez; Carmen Lozano-Cabedo

Palabras clave: Food Science; Biotechnology.

Pp. 449-453

doi: 10.1016/j.tifs.2019.03.011

Microencapsulation of polyphenols - The specific case of the microencapsulation of Sambucus Nigra L. extracts - A review

A. Marisa Ribeiro; Berta N. EstevinhoORCID; F. Rocha

Palabras clave: Food Science; Biotechnology.

Pp. 454-467

doi: 10.1016/j.tifs.2019.02.026

Efficient physical extraction of active constituents from edible fungi and their potential bioactivities: A review

Yanan Sun; Min Zhang; Zhongxiang FangORCID

Palabras clave: Food Science; Biotechnology.

Pp. 468-482

doi: 10.1016/j.tifs.2019.02.025

Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future

Lanfranco ConteORCID; Alessandra Bendini; Enrico ValliORCID; Paolo Lucci; Sabrina Moret; Alain Maquet; Florence Lacoste; Paul BreretonORCID; Diego Luis García-González; Wenceslao MoredaORCID; Tullia Gallina Toschi

Palabras clave: Food Science; Biotechnology.

Pp. 483-493