Catálogo de publicaciones - revistas

Compartir en
redes sociales

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.2022.03.024

Interactions among dietary phytochemicals and nutrients: Role of cell membranes

Yao Pan; Hongyan LiORCID; Fereidoon Shahidi; Ting Luo; Zeyuan Deng

Palabras clave: Food Science; Biotechnology.

Pp. 38-50

doi: 10.1016/j.tifs.2022.03.028

Prospects of future pulse milk variants from other healthier pulses - As an alternative to soy milk

Aarcha VallathORCID; Akalya ShanmugamORCID; Ashish Rawson

Palabras clave: Food Science; Biotechnology.

Pp. 51-62

doi: 10.1016/j.tifs.2022.04.004

Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques and applications

Nian Lu; Ji Ma; Da-Wen SunORCID

Palabras clave: Food Science; Biotechnology.

Pp. 63-85

doi: 10.1016/j.tifs.2022.04.005

Food sustainability trends - How to value the açaí production chain for the development of food inputs from its main bioactive ingredients?

Jhonatas Rodrigues Barbosa; Raul Nunes de Carvalho JuniorORCID

Palabras clave: Food Science; Biotechnology.

Pp. 86-95

doi: 10.1016/j.tifs.2022.04.002

Elimination of Fusarium mycotoxin deoxynivalenol (DON) via microbial and enzymatic strategies: Current status and future perspectives

Ye Tian; Dachuan Zhang; Pengli CaiORCID; Huikang Lin; Hao Ying; Qian-Nan Hu; Aibo Wu

Palabras clave: Food Science; Biotechnology.

Pp. 96-107

doi: 10.1016/j.tifs.2022.04.013

Flavoured and fortified olive oils - Pros and cons

Sandra LamasORCID; Nuno Rodrigues; António M. Peres; José Alberto Pereira

Palabras clave: Food Science; Biotechnology.

Pp. 108-127

doi: 10.1016/j.tifs.2022.04.009

Implementation of Sustainable Development Goals in the dairy sector: Perspectives on the use of agro-industrial side-streams to design functional foods

Daniel GranatoORCID; Márcio Carocho; Lillian Barros; Ioannis Zabetakis; Andrei Mocan; Alexandros TsouprasORCID; Adriano Gomes Cruz; Tatiana Colombo PimentelORCID

Palabras clave: Food Science; Biotechnology.

Pp. 128-139

doi: 10.1016/j.tifs.2022.04.011

Cultured meat and the sustainable development goals

Farley Simon NobreORCID

Palabras clave: Food Science; Biotechnology.

Pp. 140-153

doi: 10.1016/j.tifs.2022.04.014

Impact of radio frequency treatment on textural properties of food products: An updated review

Yue Zhang; R. Pandiselvam; Hankun Zhu; Dianbin SuORCID; Hui Wang; Ziping Ai; Anjineyulu Kothakota; Amin Mousavi KhaneghahORCID; Yanhong Liu

Palabras clave: Food Science; Biotechnology.

Pp. 154-166

doi: 10.1016/j.tifs.2022.04.001

Photodynamic inactivation in food systems: A review of its application, mechanisms, and future perspective

Lina ShengORCID; Xiran LiORCID; Luxin Wang

Palabras clave: Food Science; Biotechnology.

Pp. 167-181