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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.2020.10.018

Artificially intelligent soil quality and health indices for ‘next generation’ food production systems.

Vinícius Henrique Gomes Zuppa de Andrade; Marc Redmile-GordonORCID; Bruno Henrique Groenner Barbosa; Fernando Dini Andreote; Luiz Fernando Wurdig RoeschORCID; Victor Satler PylroORCID

Palabras clave: Food Science; Biotechnology.

Pp. 195-200

doi: 10.1016/j.tifs.2020.10.031

Benefits, deleterious effects and mitigation of methylglyoxal in foods: A critical review

Jie ZhengORCID; Hongyang Guo; Juanying Ou; Pangzhan LiuORCID; Caihuan Huang; Mingfu WangORCID; Jesus Simal-GandaraORCID; Maurizio Battino; Seid Mahdi Jafari; Liang Zou; Shiyi Ou; Jianbo XiaoORCID

Palabras clave: Food Science; Biotechnology.

Pp. 201-212

doi: 10.1016/j.tifs.2020.10.033

Recent advances on dietary polyphenol's potential roles in Celiac Disease

Ricardo Dias; Catarina Bessa PereiraORCID; Rosa Pérez-Gregorio; Nuno Mateus; Victor Freitas

Palabras clave: Food Science; Biotechnology.

Pp. 213-225

doi: 10.1016/j.tifs.2020.10.035

Advances in epitope mapping technologies for food protein allergens: A review

Fanlin Zhou; Shudong HeORCID; Hanju Sun; Yongfei Wang; Yi ZhangORCID

Palabras clave: Food Science; Biotechnology.

Pp. 226-239

doi: 10.1016/j.tifs.2020.10.036

Gut microbiota targeted nanomedicine for cancer therapy: Challenges and future considerations

Muhammad Shahid Riaz Rajoka; Hafiza Mahreen Mehwish; Yongai Xiong; Xun Song; Nazim Hussain; Qinchang Zhu; Zhendan He

Palabras clave: Food Science; Biotechnology.

Pp. 240-251

doi: 10.1016/j.tifs.2020.10.037

Uncovering the dormant food hazards, a review of foodborne microbial spores' detection and inactivation methods with emphasis on their application in the food industry

Mohamed A. FaragORCID; Matta A. Mesak; Doaa B. Saied; Nada M. Ezzelarab

Palabras clave: Food Science; Biotechnology.

Pp. 252-267

doi: 10.1016/j.tifs.2020.10.041

Jackfruit starch: Composition, structure, functional properties, modifications and applications

Yutong Zhang; Bo Li; Fei Xu; Shuzhen He; Yanjun Zhang; Lijun Sun; Kexue Zhu; Shize Li; Gang Wu; Lehe Tan

Palabras clave: Food Science; Biotechnology.

Pp. 268-283

doi: 10.1016/j.tifs.2020.10.042

Structural features and anti-inflammatory properties of pectic polysaccharides: A review

Ming-Yu Jin; Mei-Ying Li; Ri-Ming Huang; Xiao-Yong Wu; Yuan-Ming Sun; Zhen-Lin XuORCID

Palabras clave: Food Science; Biotechnology.

Pp. 284-298

doi: 10.1016/j.tifs.2020.11.002

Disinfestation of stored grains using non-chemical technologies – A review

Tolen Tombung Moirangthem; Oon-Doo Baik

Palabras clave: Food Science; Biotechnology.

Pp. 299-308

doi: 10.1016/j.tifs.2020.10.043

Antioxidant potential of nature's “something blue”: Something new in the marriage of biological activity and extraction methods applied to C-phycocyanin

Camilly Fratelli; Monize Burck; Marina Campos Assumpção Amarante; Anna Rafaela Cavalcante Braga

Palabras clave: Food Science; Biotechnology.

Pp. 309-323