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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.2021.03.043

Effect of processing on storage stability of millet flour: A review

N.U. SruthiORCID; Pavuluri Srinivasa Rao

Palabras clave: Food Science; Biotechnology.

Pp. 58-74

doi: 10.1016/j.tifs.2021.03.037

Latest trends for biogenic amines detection in foods: Enzymatic biosensors and nanozymes applications

Hossein AhangariORCID; Sevinc Kurbanoglu; Ali Ehsani; Bengi UsluORCID

Palabras clave: Food Science; Biotechnology.

Pp. 75-87

doi: 10.1016/j.tifs.2021.03.038

Postharvest environmentally and human-friendly pre-treatments to minimize carrot waste in the supply chain caused by physiological disorders and fungi

Konstantinos PapoutsisORCID; Merete Edelenbos

Palabras clave: Food Science; Biotechnology.

Pp. 88-98

doi: 10.1016/j.tifs.2021.03.036

The population threshold for soy as an allergenic food – Why did the Reference Dose decrease in VITAL 3.0?

Steve L. TaylorORCID; Geert F. Houben; W.Marty BlomORCID; Joost Westerhout; Benjamin C. RemingtonORCID; Rene W.R. CrevelORCID; Simon Brooke-Taylor; Joe L. Baumert

Palabras clave: Food Science; Biotechnology.

Pp. 99-108

doi: 10.1016/j.tifs.2021.03.051

Th17 immune response in inflammatory bowel disease: Future roles and opportunities for lactic acid bacteria and bioactive compounds released in fermented milk

Lourdes Santiago-López; Adrián Hernández-Mendoza; Belinda Vallejo-Cordoba; Abraham Wall-Medrano; Aarón F. González-Córdova

Palabras clave: Food Science; Biotechnology.

Pp. 109-117

doi: 10.1016/j.tifs.2021.03.044

Jaboticaba (Myrtaceae cauliflora) fruit and its by-products: Alternative sources for new foods and functional components

Laís Benvenutti; Acácio Antonio Ferreira Zielinski; Sandra Regina Salvador Ferreira

Palabras clave: Food Science; Biotechnology.

Pp. 118-136

doi: 10.1016/j.tifs.2021.03.045

Novel nonthermal and thermal pretreatments for enhancing drying performance and improving quality of fruits and vegetables

Edidiong Joseph BasseyORCID; Jun-Hu Cheng; Da-Wen SunORCID

Palabras clave: Food Science; Biotechnology.

Pp. 137-148

doi: 10.1016/j.tifs.2021.02.059

Processed food classification: Conceptualisation and challenges

Christina R. Sadler; Terri Grassby; Kathryn Hart; Monique Raats; Milka Sokolović; Lada Timotijevic

Palabras clave: Food Science; Biotechnology.

Pp. 149-162

doi: 10.1016/j.tifs.2021.03.023

Natural blue food colorants: Consumer acceptance, current alternatives, trends, challenges, and future strategies

Maria Isabel Landim Neves; Eric Keven SilvaORCID; Maria Angela A. Meireles

Palabras clave: Food Science; Biotechnology.

Pp. 163-173

doi: 10.1016/j.tifs.2021.03.048

Methods to obtain thermal inactivation data for pathogen control in low-moisture foods

Teng Cheng; Juming Tang; Ren Yang; Yucen Xie; Long ChenORCID; Shaojin Wang

Palabras clave: Food Science; Biotechnology.

Pp. 174-187