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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.2021.06.004

Application of cold plasma technology in the food industry and its combination with other emerging technologies

Yilmaz Ucar; Zafer Ceylan; Mustafa Durmus; Oktay Tomar; Turgay CetinkayaORCID

Palabras clave: Food Science; Biotechnology.

Pp. 355-371

doi: 10.1016/j.tifs.2021.06.002

Food irradiation: Effect of ionizing and non-ionizing radiations on preservation of fruits and vegetables– a review

Bhawna Bisht; Pooja Bhatnagar; Prateek Gururani; Vinod KumarORCID; Mahipal Singh Tomar; Rajat Sinhmar; Nitika Rathi; Sanjay Kumar

Palabras clave: Food Science; Biotechnology.

Pp. 372-385

doi: 10.1016/j.tifs.2021.06.001

Self-assembled micelles based on amphiphilic biopolymers for delivery of functional ingredients

Xiaotong Bu; Na Ji; Lei Dai; Xuyan Dong; Min Chen; Liu Xiong; Qingjie SunORCID

Palabras clave: Food Science; Biotechnology.

Pp. 386-398

doi: 10.1016/j.tifs.2021.06.013

Application of electromagnetic radiations for decontamination of fungi and mycotoxins in food products: A comprehensive review

Plachikkattu Parambil Akhila; Kappat Valiyapeediyekkal Sunooj; Basheer Aaliya; Muhammed Navaf; Cherakkathodi Sudheesh; Sarasan Sabu; Abhilash Sasidharan; Shabir Ahmad Mir; Johnsy George; Amin Mousavi KhaneghahORCID

Palabras clave: Food Science; Biotechnology.

Pp. 399-409

doi: 10.1016/j.tifs.2021.06.014

Evidence for health properties of pomegranate juices and extracts beyond nutrition: A critical systematic review of human studies

Juan Antonio Giménez-Bastida; María Ángeles Ávila-Gálvez; Juan Carlos Espín; Antonio González-SarríasORCID

Palabras clave: Food Science; Biotechnology.

Pp. 410-423

doi: 10.1016/j.tifs.2021.06.010

Food frauds: Global incidents and misleading situations

Pierina Visciano; Maria SchironeORCID

Palabras clave: Food Science; Biotechnology.

Pp. 424-442

doi: 10.1016/j.tifs.2021.05.042

Status of beetroot processing and processed products: Thermal and emerging technologies intervention

Atul DhimanORCID; Rajat SuhagORCID; Divya Singh Chauhan; Dhruv ThakurORCID; Shubham Chhikara; Pramod K. PrabhakarORCID

Palabras clave: Food Science; Biotechnology.

Pp. 443-458

doi: 10.1016/j.tifs.2021.06.009

A review of active packaging in bakery products: Applications and future trends

Mengyan Qian; Donghong Liu; Xinhui Zhang; Zhongping Yin; Balarabe B. IsmailORCID; Xingqian Ye; Mingming Guo

Palabras clave: Food Science; Biotechnology.

Pp. 459-471

doi: 10.1016/j.tifs.2021.06.012

Mango peels as food ingredient / additive: nutritional value, processing, safety and applications

Sara Marçal; Manuela Pintado

Palabras clave: Food Science; Biotechnology.

Pp. 472-489

doi: 10.1016/j.tifs.2021.06.016

Food safety hazards of bee pollen – A review

Rita Végh; Mariann Csóka; Csilla Sörös; László Sipos

Palabras clave: Food Science; Biotechnology.

Pp. 490-509