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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.2022.02.023

Discovering multifaceted role of vanillic acid beyond flavours: Nutraceutical and therapeutic potential

Jaskiran Kaur; Monica Gulati; Sachin Kumar SinghORCID; Gowthamarajan Kuppusamy; Bhupinder KapoorORCID; Vijay Mishra; Saurabh Gupta; Mohammed F. Arshad; Omji Porwal; Niraj Kumar JhaORCID; M.V.N.L. ChaitanyaORCID; Dinesh Kumar ChellappanORCID; Gaurav Gupta; Piyush Kumar GuptaORCID; Kamal Dua; Rubiya Khursheed; Ankit Awasthi; Leander Corrie

Palabras clave: Food Science; Biotechnology.

Pp. 187-200

doi: 10.1016/j.tifs.2022.02.025

Diffusional characteristics of food protein-based materials as nutraceutical delivery systems: A review

Shahla Teimouri; Stefan Kasapis; Mina DokouhakiORCID

Palabras clave: Food Science; Biotechnology.

Pp. 201-210

doi: 10.1016/j.tifs.2022.02.030

CRISPR/Cas12a-based technology: A powerful tool for biosensing in food safety

Zefeng Mao; Ruipeng Chen; Xiaojuan Wang; Zixuan ZhouORCID; Yuan Peng; Shuang Li; Dianpeng Han; Sen Li; Yu Wang; Tie Han; Jun Liang; Shuyue RenORCID; Zhixian Gao

Palabras clave: Food Science; Biotechnology.

Pp. 211-222

doi: 10.1016/j.tifs.2022.02.017

A review on vision-based analysis for automatic dietary assessment

Wei Wang; Weiqing MinORCID; Tianhao LiORCID; Xiaoxiao Dong; Haisheng LiORCID; Shuqiang Jiang

Palabras clave: Food Science; Biotechnology.

Pp. 223-237

doi: 10.1016/j.tifs.2022.02.019

Pulsed electric field (PEF): Avant-garde extraction escalation technology in food industry

Nikunj Naliyadhara; Aviral KumarORCID; Sosmitha Girisa; Uzini Devi Daimary; Mangala Hegde; Ajaikumar B. Kunnumakkara

Palabras clave: Food Science; Biotechnology.

Pp. 238-255

doi: 10.1016/j.tifs.2022.02.006

Rational food design and food microstructure

José Miguel Aguilera

Palabras clave: Food Science; Biotechnology.

Pp. 256-264

doi: 10.1016/j.tifs.2022.02.012

Big opportunities for tiny bugs: Processing effects on the techno-functionality and digestibility of edible insects

Dafna Meshulam-Pascoviche; Tatyana David-Birman; Gil Refael; Uri LesmesORCID

Palabras clave: Food Science; Biotechnology.

Pp. 265-274

doi: 10.1016/j.tifs.2022.02.021

Alternative proteins vs animal proteins: The influence of structure and processing on their gastro-small intestinal digestion

Lovedeep KaurORCID; Boning MaoORCID; Akashdeep Singh BeniwalORCID; Abhilasha; Ramandeep Kaur; Feng Ming ChianORCID; Jaspreet SinghORCID

Palabras clave: Food Science; Biotechnology.

Pp. 275-286

doi: 10.1016/j.tifs.2022.02.009

Comparative evaluation of pseudocereal peptides: A review of their nutritional contribution

Muhammad UsmanORCID; Prasanna J. Patil; Arshad Mehmood; Abdur Rehman; Haroon Shah; Junaid HaiderORCID; Kuang Xu; Chengnan Zhang; Xiuting Li

Palabras clave: Food Science; Biotechnology.

Pp. 287-313

doi: 10.1016/j.tifs.2022.02.028

Application of static in vitro digestion models for assessing the bioaccessibility of hydrophobic bioactives: A review

Yunbing TanORCID; Hualu ZhouORCID; David Julian McClementsORCID

Palabras clave: Food Science; Biotechnology.

Pp. 314-327