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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.2021.05.001

Influences of dietary oils and fats, and the accompanied minor content of components on the gut microbiota and gut inflammation: A review

Zhan YeORCID; Yong-Jiang Xu; Yuanfa LiuORCID

Palabras clave: Food Science; Biotechnology.

Pp. 255-276

doi: 10.1016/j.tifs.2021.03.027

Applications of nanocellulosic products in food: Manufacturing processes, structural features and multifaceted functionalities

Ziqian Li; Yan Zhang; Sampson Anankanbil; Zheng GuoORCID

Palabras clave: Food Science; Biotechnology.

Pp. 277-300

doi: 10.1016/j.tifs.2021.04.051

Preparation, receptors, bioactivity and bioavailability of γ-glutamyl peptides: A comprehensive review

Yujia Lu; Jing Wang; Olugbenga P. SoladoyeORCID; Rotimi E. Aluko; Yu FuORCID; Yuhao Zhang

Palabras clave: Food Science; Biotechnology.

Pp. 301-314

doi: 10.1016/j.tifs.2021.05.008

Advances in formulation for the production of low-fat, fat-free, low-sugar, and sugar-free chocolates: An overview of the past decade

Pavidharshini SelvasekaranORCID; Ramalingam ChidambaramORCID

Palabras clave: Food Science; Biotechnology.

Pp. 315-334

doi: 10.1016/j.tifs.2021.04.047

A scientific approach to extraction methods and stability of pigments from Amazonian fruits

Pedro Henrique Silva Miranda; Annanda Carvalho dos Santos; Bárbara Catarina Bastos de Freitas; Glêndara Aparecida de Souza Martins; Eduardo Valério de Barros Vilas BoasORCID; Clarissa Damiani

Palabras clave: Food Science; Biotechnology.

Pp. 335-345

doi: 10.1016/j.tifs.2021.05.010

Effect of processing methods on yacon roots health-promoting compounds and related properties

Felipe Richter ReisORCID; Caroline Marques; Ana Carolina Sales de MoraesORCID; Maria Lucia Masson

Palabras clave: Food Science; Biotechnology.

Pp. 346-354

doi: 10.1016/j.tifs.2021.05.009

Advances in biochemical mechanisms and control technologies to treat chilling injury in postharvest fruits and vegetables

Wanli Zhang; Haitao Jiang; Jiankang Cao; Weibo Jiang

Palabras clave: Food Science; Biotechnology.

Pp. 355-365

doi: 10.1016/j.tifs.2021.05.007

Magnetic surface-enhanced Raman scattering (MagSERS) biosensors for microbial food safety: Fundamentals and applications

Cuiyun Zhang; Lunjie Huang; Hongbin Pu; Da-Wen SunORCID

Palabras clave: Food Science; Biotechnology.

Pp. 366-381

doi: 10.1016/j.tifs.2021.05.012

Improving the ripening process after 1-MCP application: Implications and strategies

Cindy DiasORCID; Tânia Ribeiro; Ana Cristina RodriguesORCID; António Ferrante; Marta W. Vasconcelos; Manuela Pintado

Palabras clave: Food Science; Biotechnology.

Pp. 382-396

doi: 10.1016/j.tifs.2021.05.025

Satiety from healthier and functional foods

Paulo E.S. MunekataORCID; Jose Ángel Pérez-Álvarez; Mirian PateiroORCID; Manuel Viuda-Matos; Juana Fernández-LópezORCID; Jose M. LorenzoORCID

Palabras clave: Food Science; Biotechnology.

Pp. 397-410