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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.2021.03.008

Advances in dietary polysaccharides as anticancer agents: Structure-activity relationship

Ningyang LiORCID; Chaofan Wang; Milen I. GeorgievORCID; Vivek K. Bajpai; Rosa Tundis; Jesus Simal-GandaraORCID; Xiaoming Lu; Jianbo XiaoORCID; Xiaozhen Tang; Xuguang Qiao

Palabras clave: Food Science; Biotechnology.

Pp. 360-377

doi: 10.1016/j.tifs.2021.03.001

Hydrophobins and chaplins: Novel bio-surfactants for food dispersions a review

Mina DokouhakiORCID; Andrew Hung; Stefan Kasapis; Sally L. Gras

Palabras clave: Food Science; Biotechnology.

Pp. 378-387

doi: 10.1016/j.tifs.2021.03.005

Single, dual and multi-emission carbon dots based optosensing for food safety

Xuecheng Zhu; Wei Jiang; Yuan Zhao; Huilin Liu; Baoguo Sun

Palabras clave: Food Science; Biotechnology.

Pp. 388-404

doi: 10.1016/j.tifs.2021.02.060

Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors

Jian Zhang; Dacheng Kang; Wangang Zhang; Jose M. LorenzoORCID

Palabras clave: Food Science; Biotechnology.

Pp. 405-425

doi: 10.1016/j.tifs.2021.02.076

Essential oils from the genus Thymus as antimicrobial food preservatives: Progress in their use as nanoemulsions-a new paradigm

Abhay K. PandeyORCID; Mónica L. Chávez-González; Ana Sanches Silva; Pooja Singh

Palabras clave: Food Science; Biotechnology.

Pp. 426-441

doi: 10.1016/j.tifs.2021.02.043

Special emphasis on the therapeutic potential of microparticles with antidiabetic effect: Trends and possible applications

Williara Queiroz de OliveiraORCID; Iramaia Angélica Neri-Numa; Henrique Silvano ArrudaORCID; Amanda Tibães Lopes; Franciele Maria Pelissari; Francisco Fábio Cavalcante Barros; Glaucia Maria Pastore

Palabras clave: Food Science; Biotechnology.

Pp. 442-462

doi: 10.1016/j.tifs.2021.02.070

Potential of probiotics for use as functional foods in patients with non-infectious gastric ulcer

Rongrong Yang; Xixi Zhao; Wanqin Wu; Junling Shi

Palabras clave: Food Science; Biotechnology.

Pp. 463-474

doi: 10.1016/j.tifs.2021.02.075

Functional foods and intestinal homeostasis: The perspective of in vivo evidence

Gang Chen; Yanwu LiORCID; Xuezheng Li; Di Zhou; Yajun Wang; Xiaoyan Wen; Chengmin Wang; Xinran Liu; Yuan Feng; Bingxin Li; Ning Li

Palabras clave: Food Science; Biotechnology.

Pp. 475-482

doi: 10.1016/j.tifs.2021.03.010

Interplay between ceramides and phytonutrients: New insights in metabolic syndrome

Muhammad Asim Shabbir; Fakiha Mehak; Zaira Mumal Khan; Waqar Ahmad; Moazzam Rafiq Khan; Sania Zia; Abdul Rahaman; Rana Muhammad AadilORCID

Palabras clave: Food Science; Biotechnology.

Pp. 483-494

doi: 10.1016/j.tifs.2021.02.042

Bring some colour to your package: Freshness indicators based on anthocyanin extracts

Raquel Becerril; Cristina Nerín; Filomena SilvaORCID

Palabras clave: Food Science; Biotechnology.

Pp. 495-505