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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.2020.11.003

Position paper on the use of an “estimated acceptable concentration” (EAC) as basis for a control policy's action level for carcinogens unintentionally present in food

Wendie ClaeysORCID; Bruno De Meulenaer; Sarah De Saeger; Christophe MatthysORCID; Luc PussemierORCID; Andreja Rajkovic; Marie-Louise Scippo; Christiane Vleminckx; Xavier Van HuffelORCID; Peter Hoet

Palabras clave: Food Science; Biotechnology.

Pp. 324-332

doi: 10.1016/j.tifs.2020.11.004

Lysozyme and its modified forms: A critical appraisal of selected properties and potential

Grzegorz Leśnierowski; Tianyu Yang

Palabras clave: Food Science; Biotechnology.

Pp. 333-342

doi: 10.1016/j.tifs.2020.10.044

A qualitative meta-synthesis study of the convergence between organic crop regulations in the United States, Brazil, and Europe

Rosana Carvalho Esteves; Ana Lúcia do Amaral Vendramini; Felipe Accioly

Palabras clave: Food Science; Biotechnology.

Pp. 343-357

doi: 10.1016/j.tifs.2020.10.045

Mass spectrometry-based lipidomics as a powerful platform in foodomics research

Bangfu Wu; Fang Wei; Shuling Xu; Ya Xie; Xin Lv; Hong Chen; Fenghong Huang

Palabras clave: Food Science; Biotechnology.

Pp. 358-376

doi: 10.1016/j.tifs.2020.11.006

Corrigendum to ‘Will COVID-19 affect food supply in distribution centers of Brazilian regions affected by the pandemic?’ [Trends in Food Science & Technology 103 (2020) 361–366]

David de Paulo Farias; Fábio Fernandes de Araújo

Palabras clave: Food Science; Biotechnology.

Pp. 377-380

doi: 10.1016/j.tifs.2020.11.008

Probiotic non-dairy frozen dessert: Technological and sensory aspects and industrial challenges

Tatiana Colombo PimentelORCID; Louise Iara Gomes de Oliveira; Rafaela Carvalho de Souza; Marciane MagnaniORCID

Palabras clave: Food Science; Biotechnology.

Pp. 381-388

doi: 10.1016/j.tifs.2020.11.009

A systematic review of rice noodles: Raw material, processing method and quality improvement

Caiming Li; Yuxian You; Di Chen; Zhengbiao Gu; Yuzhu ZhangORCID; Tod P. Holler; Xiaofeng Ban; Yan Hong; Li Cheng; Zhaofeng LiORCID

Palabras clave: Food Science; Biotechnology.

Pp. 389-400

doi: 10.1016/j.tifs.2020.11.010

Trends in kiwifruit and byproducts valorization

V. Sanz; L. López-Hortas; M.D. Torres; H. Domínguez

Palabras clave: Food Science; Biotechnology.

Pp. 401-414

doi: 10.1016/j.tifs.2020.11.011

A systematic analysis of non-centrifugal sugar cane processing: Research and new trends

Diego Hernando Flórez-Martínez; Carlos Alberto Contreras-Pedraza; Jader Rodríguez

Palabras clave: Food Science; Biotechnology.

Pp. 415-428

doi: 10.1016/j.tifs.2020.11.012

Sustainable protein alternatives

Yoshiyasu Takefuji

Palabras clave: Food Science; Biotechnology.

Pp. 429-431