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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.2021.02.058

Cottonseed: A sustainable contributor to global protein requirements

Manoj Kumar; Maharishi Tomar; Sneh Punia; Simona Grasso; Fátima Arrutia; Jairam Choudhary; Surinder Singh; Pooja Verma; Archana Mahapatra; Sharmila Patil; Radha; Sangram DhumalORCID; Jayashree Potkule; Sujata Saxena; Ryszard Amarowicz

Palabras clave: Food Science; Biotechnology.

Pp. 100-113

doi: 10.1016/j.tifs.2021.02.063

Bioactive procyanidins from dietary sources: The relationship between bioactivity and polymerization degree

Haixia YangORCID; Xingxia Tuo; Lingbo Wang; Rosa Tundis; Maria P. Portillo; Jesus Simal-GandaraORCID; Yan Yu; Liang Zou; Jianbo XiaoORCID; Jianjun DengORCID

Palabras clave: Food Science; Biotechnology.

Pp. 114-127

doi: 10.1016/j.tifs.2021.02.057

Plasmonic biosensors for food control

Simone BalbinotORCID; Anand Mohan SrivastavORCID; Jasmina VidicORCID; Ibrahim Abdulhalim; Marisa Manzano

Palabras clave: Food Science; Biotechnology.

Pp. 128-140

doi: 10.1016/j.tifs.2021.01.075

Residual antimicrobial agents in food originating from animals

Mohammad Mahmudul HassanORCID; Mohamed E. El ZowalatyORCID; Åke Lundkvist; Josef D. JärhultORCID; Md Raihan Khan Nayem; Abu Zubayer Tanzin; Md Rahim Badsha; Shahneaz Ali Khan; Hossam M. AshourORCID

Palabras clave: Food Science; Biotechnology.

Pp. 141-150

doi: 10.1016/j.tifs.2021.02.044

Rapid and noninvasive sensory analyses of food products by hyperspectral imaging: Recent application developments

Gözde Özdoğan; Xiaohui Lin; Da-Wen Sun

Palabras clave: Food Science; Biotechnology.

Pp. 151-165

doi: 10.1016/j.tifs.2021.02.055

Human milk composition and the effects of pasteurisation on the activity of its components

Syaza Y. Binte Abu Bakar; Malinda SalimORCID; Andrew J. Clulow; Kevin R. Nicholas; Ben J. BoydORCID

Palabras clave: Food Science; Biotechnology.

Pp. 166-174

doi: 10.1016/j.tifs.2021.02.054

Critical review on the use of essential oils against spoilage in chilled stored fish: A quantitative meta-analyses

Ruoyi HaoORCID; Koushik RoyORCID; Jinfeng PanORCID; Bakht Ramin ShahORCID; Jan MrazORCID

Palabras clave: Food Science; Biotechnology.

Pp. 175-190

doi: 10.1016/j.tifs.2021.02.062

Understanding, promoting and predicting sustainable diets: A systematic review

Beatrice Biasini; Alice RosiORCID; Francesca Giopp; Rana Turgut; Francesca ScazzinaORCID; Davide MenozziORCID

Palabras clave: Food Science; Biotechnology.

Pp. 191-207

doi: 10.1016/j.tifs.2021.03.002

Citrullus lanatus as source of bioactive components: An up-to-date review

Sol ZamuzORCID; Paulo E.S. MunekataORCID; Beatriz Gullón; Gabriele RocchettiORCID; Domenico Montesano; José M. Lorenzo

Palabras clave: Food Science; Biotechnology.

Pp. 208-222

doi: 10.1016/j.tifs.2021.02.069

Dual cryoprotective strategies for ice-binding and stabilizing of frozen seafood: A review

Shichen ZhuORCID; Jiehang Yu; Xu Chen; Qi Zhang; Xixi Cai; Yuting DingORCID; Xuxia Zhou; Shaoyun Wang

Palabras clave: Food Science; Biotechnology.

Pp. 223-232