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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.2021.05.020

A comprehensive review on polysaccharide conjugates derived from tea leaves: Composition, structure, function and application

Anan Xu; Wanyi Lai; Ping ChenORCID; Mukesh Kumar AwasthiORCID; Xiaoqiang Chen; Yuefei Wang; Ping XuORCID

Palabras clave: Food Science; Biotechnology.

Pp. 83-99

doi: 10.1016/j.tifs.2021.05.014

The prevalence of aflatoxins in commercial baby food products: A global systematic review, meta-analysis, and risk assessment study

Moein Bashiry; Fardin Javanmardi; Ehsan Sadeghi; Sajad Shokri; Hedayat HossieniORCID; Carlos A.F. Oliveira; Amin Mousavi KhaneghahORCID

Palabras clave: Food Science; Biotechnology.

Pp. 100-115

doi: 10.1016/j.tifs.2021.05.021

The gut microbiome-immune axis as a target for nutrition-mediated modulation of food allergy

Zhongliang Wang; Jinghua Zhong; Xuanyi Meng; Jinyan GaoORCID; Hong Li; Jinlv Sun; Xin Li; Hongbing ChenORCID

Palabras clave: Food Science; Biotechnology.

Pp. 116-132

doi: 10.1016/j.tifs.2021.05.002

Food by-products and food wastes: are they safe enough for their valorization?

Bárbara Socas-Rodríguez; Gerardo Álvarez-Rivera; Alberto Valdés; Elena Ibáñez; Alejandro CifuentesORCID

Palabras clave: Food Science; Biotechnology.

Pp. 133-147

doi: 10.1016/j.tifs.2021.05.016

Mineral nutrients and crop starch quality

Xudong ZhangORCID; Dongwei Guo; Andreas Blennow; Christian Zörb

Palabras clave: Food Science; Biotechnology.

Pp. 148-157

doi: 10.1016/j.tifs.2021.05.015

The role and impact on quality of exogenous and endogenous lipids during sponge cake making

Sarah C. PycarelleORCID; Jan A. DelcourORCID

Palabras clave: Food Science; Biotechnology.

Pp. 158-166

doi: 10.1016/j.tifs.2021.05.028

MicroRNAs: The novel mediators for nutrient-modulating biological functions

Yonghui YuORCID; Jingjie Zhang; Jing Wang; Baoguo Sun

Palabras clave: Food Science; Biotechnology.

Pp. 167-175

doi: 10.1016/j.tifs.2021.05.031

Application of quantitative structure-activity relationship to food-derived peptides: Methods, situations, challenges and prospects

Weichen Bo; Lang Chen; Dongya Qin; Sheng GengORCID; Jiaqi LiORCID; Hu Mei; Bo LiORCID; Guizhao LiangORCID

Palabras clave: Food Science; Biotechnology.

Pp. 176-188

doi: 10.1016/j.tifs.2021.05.011

Application of Quantitative Microbiological Risk Assessment (QMRA) to food spoilage: Principles and methodology

K. Koutsoumanis; S. Tsaloumi; Z. Aspridou; C. Tassou; M. Gougouli

Palabras clave: Food Science; Biotechnology.

Pp. 189-197

doi: 10.1016/j.tifs.2021.05.030

Current trends and applications of plant origin lactobacilli in the promotion of sustainable food systems

Jatziri Mota-Gutierrez; Luca CocolinORCID

Palabras clave: Food Science; Biotechnology.

Pp. 198-211