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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.2022.03.007

Biofilm control strategies in food industry: Inhibition and utilization

Jianyao Lu; Xuechao Hu; Lujing Ren

Palabras clave: Food Science; Biotechnology.

Pp. 103-113

doi: 10.1016/j.tifs.2022.03.008

The potential of nonthermal techniques to achieve enzyme inactivation in fruit products

Somnath BasakORCID; Snehasis ChakrabortyORCID

Palabras clave: Food Science; Biotechnology.

Pp. 114-129

doi: 10.1016/j.tifs.2022.02.031

Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies

Jian-Hui YeORCID; Ying Ye; Jun-Feng Yin; Jing Jin; Yue-Rong Liang; Ru-Yi Liu; Ping Tang; Yong-Quan Xu

Palabras clave: Food Science; Biotechnology.

Pp. 130-143

doi: 10.1016/j.tifs.2022.03.011

Corrigendum to “Trends of utilizing mushroom polysaccharides (MPs) as potent nutraceutical components in food and medicine: A comprehensive review” [Trends in Food Science & Technology 92 (2019) 94–110]

Yang Mingyi; Tarun Belwal; Hari Prasad Devkota; Li Li; Zisheng Luo

Palabras clave: Food Science; Biotechnology.

Pp. 144

doi: 10.1016/j.tifs.2022.03.009

An overview of carotenoid extractions using green solvents assisted by Z-isomerization

Jiahao YuORCID; Xuwei LiuORCID; Lianfu Zhang; Ping Shao; Weina Wu; Zhirong Chen; Jiandong Li; Catherine M.G.C. RenardORCID

Palabras clave: Food Science; Biotechnology.

Pp. 145-160

doi: 10.1016/j.tifs.2022.03.014

Up-to-date strategies and future trends towards the extraction and purification of Capsaicin: A comprehensive review

Roberto Castro-MuñozORCID; Emilia Gontarek-Castro; Seid Mahdi Jafari

Palabras clave: Food Science; Biotechnology.

Pp. 161-171

doi: 10.1016/j.tifs.2022.03.013

Phenolic compounds from coffee by-products: Extraction and application in the food and pharmaceutical industries

Aline Felten BondamORCID; Daiele Diolinda da Silveira; Jaqueline Pozzada dos Santos; Jessica Fernanda HoffmannORCID

Palabras clave: Food Science; Biotechnology.

Pp. 172-186

doi: 10.1016/j.tifs.2022.02.029

New perspectives on physiological, biochemical and bioactive components during germination of edible seeds: A review

Siyu Liu; Wei WangORCID; Hongyun Lu; Qin Shu; Yu ZhangORCID; Qihe ChenORCID

Palabras clave: Food Science; Biotechnology.

Pp. 187-197

doi: 10.1016/j.tifs.2022.03.016

Structure, function and advance application of microwave-treated polysaccharide: A review

Xianxiang Chen; Jun Yang; Mingyue Shen; Yi Chen; Qiang Yu; Jianhua Xie

Palabras clave: Food Science; Biotechnology.

Pp. 198-209

doi: 10.1016/j.tifs.2022.02.014

Animal-free strategies in food safety & nutrition: What are we waiting for? Part II: Nutrition research

Alie de Boer; Johanneke van der Harst; Markus Fehr; Lucie GeurtsORCID; Karen Knipping; Nynke Kramer; Lisette Krul; Maria Tabernero Urbieta; Bob van de Water; Koen Venema; Katrin Schütte; Vassilis Triantis

Palabras clave: Food Science; Biotechnology.

Pp. 210-221