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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.2021.03.042

Fatty acids role on obesity induced hypothalamus inflammation: From problem to solution – A review

Ana Sofia Salsinha; Luis Miguel Rodríguez-Alcalá; João B. Relvas; Manuela Estevez Pintado

Palabras clave: Food Science; Biotechnology.

Pp. 592-607

doi: 10.1016/j.tifs.2021.03.040

The composition and physico-chemical properties of human milk: A review

Fanyu Meng; Therese Uniacke-Lowe; Anthony C. Ryan; Alan L. Kelly

Palabras clave: Food Science; Biotechnology.

Pp. 608-621

doi: 10.1016/j.tifs.2021.04.022

Enhancing carotenoid and phenolic contents in plant food matrices by applying non-thermal technologies: Bioproduction vs improved extractability

Gloria López-Gámez; Pedro Elez-Martínez; Olga Martín-BellosoORCID; Robert Soliva-Fortuny

Palabras clave: Food Science; Biotechnology.

Pp. 622-630

doi: 10.1016/j.tifs.2021.04.033

Lotus (Nelumbo nucifera Gaertn.) leaf: A narrative review of its Phytoconstituents, health benefits and food industry applications

Zhenyu Wang; Yong Cheng; Maomao Zeng; Zhaojun Wang; Fang Qin; Yongzhi Wang; Jie Chen; Zhiyong HeORCID

Palabras clave: Food Science; Biotechnology.

Pp. 631-650

doi: 10.1016/j.tifs.2021.04.031

Plant extract mediated silver nanoparticles and their applications as antimicrobials and in sustainable food packaging: A state-of-the-art review

Santosh KumarORCID; Indra Bhusan BasumataryORCID; Hemanth P.K. SudhaniORCID; Vivek K. Bajpai; Lei Chen; Shruti Shukla; Avik Mukherjee

Palabras clave: Food Science; Biotechnology.

Pp. 651-666

doi: 10.1016/j.tifs.2021.04.032

Formation, structure and properties of the starch-polyphenol inclusion complex: A review

Nan DengORCID; Zhong Deng; Can TangORCID; Chengmei Liu; Shunjing Luo; Tingting ChenORCID; Xiuting HuORCID

Palabras clave: Food Science; Biotechnology.

Pp. 667-675

doi: 10.1016/j.tifs.2021.04.039

An update on the nutritional, functional, sensory characteristics of soy products, and applications of new processing strategies

Jia-Shen Cai; Jing-Yu Feng; Zhi-Jing Ni; Run-Hui Ma; Kiran Thakur; Shaoyun Wang; Fei Hu; Jian-Guo Zhang; Zhao-Jun Wei

Palabras clave: Food Science; Biotechnology.

Pp. 676-689

doi: 10.1016/j.tifs.2021.03.053

A comprehensive review on natural bioactive films with controlled release characteristics and their applications in foods and pharmaceuticals

Liming Zhang; Dawei Yu; Joe M. RegensteinORCID; Wenshui Xia; Junli Dong

Palabras clave: Food Science; Biotechnology.

Pp. 690-707

doi: 10.1016/j.tifs.2021.04.020

Visualising food traceability systems: A novel system architecture for mapping material and information flow

Samantha Islam; Jonathan M. Cullen; Louise ManningORCID

Palabras clave: Food Science; Biotechnology.

Pp. 708-719

doi: 10.1016/j.tifs.2021.04.030

Oral processing of bread: Implications of designing healthier bread products

Jing GaoORCID; Weibiao Zhou

Palabras clave: Food Science; Biotechnology.

Pp. 720-734