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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.2021.01.003

The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process

Talita A. Comunian; Marluci P. SilvaORCID; Clitor J.F. Souza

Palabras clave: Food Science; Biotechnology.

Pp. 269-280

doi: 10.1016/j.tifs.2021.01.011

Nanostructured foods for improved sensory attributes

Rongze SunORCID; Jiakai LuORCID; Alissa NoldenORCID

Palabras clave: Food Science; Biotechnology.

Pp. 281-286

doi: 10.1016/j.tifs.2021.01.019

Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk

Jianfeng Wu; Hao Li; Qurrotul A'yun; Ali Sedaghat DoostORCID; Bruno De Meulenaer; Paul Van der MeerenORCID

Palabras clave: Food Science; Biotechnology.

Pp. 287-296

doi: 10.1016/j.tifs.2021.01.008

Green biopolymers from by-products as wall materials for spray drying microencapsulation of phytochemicals

Katarzyna SamborskaORCID; Sareh Boostani; Mansoureh Geranpour; Hamed Hosseini; Cristian Dima; Sara Khoshnoudi-Nia; Hadis Rostamabadi; Seid Reza Falsafi; Rezvan ShaddelORCID; Safoura Akbari-Alavijeh; Seid Mahdi Jafari

Palabras clave: Food Science; Biotechnology.

Pp. 297-325

doi: 10.1016/j.tifs.2020.12.014

Proteins from microalgae for the stabilization of fluid interfaces, emulsions, and foams

Pascal Bertsch; Lukas Böcker; Alexander Mathys; Peter FischerORCID

Palabras clave: Food Science; Biotechnology.

Pp. 326-342

doi: 10.1016/s0924-2244(21)00121-7

Editorial Board and Contents

Palabras clave: Food Science; Biotechnology.

Pp. i-v

doi: 10.1016/j.tifs.2021.01.017

Impact of ultrasound, microwaves and high-pressure processing on food components and their interactions

Shuyi Li; Rui Zhang; Dan Lei; Yuqi Huang; Shuiyuan Cheng; Zhenzhou Zhu; Zhilin Wu; Giancarlo CravottoORCID

Palabras clave: Food Science; Biotechnology.

Pp. 1-15

doi: 10.1016/j.tifs.2021.01.010

The duality of innovation and food development versus purely traditional foods

Raquel P.F. Guiné; Sofia G. Florença; Maria João BarrocaORCID; Ofélia Anjos

Palabras clave: Food Science; Biotechnology.

Pp. 16-24

doi: 10.1016/j.tifs.2021.01.004

COVID-19 pandemic crisis and food safety: Implications and inactivation strategies

Sangha Han; Pantu Kumar RoyORCID; Md Iqbal HossainORCID; Kye-Hwan Byun; Changsun Choi; Sang-Do Ha

Palabras clave: Food Science; Biotechnology.

Pp. 25-36

doi: 10.1016/j.tifs.2021.01.022

Emerging applications of site-directed spin labeling electron paramagnetic resonance (SDSL-EPR) to study food protein structure, dynamics, and interaction

Hui Li; Yanxiong Pan; Zhongyu YangORCID; Jiajia Rao; Bingcan ChenORCID

Palabras clave: Food Science; Biotechnology.

Pp. 37-50