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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.2022.04.021

Augmented/mixed reality technologies for food: A review

Jackey J.K. Chai; Carol O'Sullivan; Aoife A. Gowen; Brendan Rooney; Jun-Li XuORCID

Palabras clave: Food Science; Biotechnology.

Pp. 182-194

doi: 10.1016/j.tifs.2022.04.018

Mechanical damage of fresh produce in postharvest transportation: Current status and future prospects

Mai Al-Dairi; Pankaj B. PathareORCID; Rashid Al-Yahyai; Umezuruike Linus Opara

Palabras clave: Food Science; Biotechnology.

Pp. 195-207

doi: 10.1016/j.tifs.2022.04.022

Tree nuts: Treasure mine for prebiotic and probiotic dairy free vegan products

Chinthu Tharayil UdayarajanORCID; Kavya Mohan; P. Nisha

Palabras clave: Food Science; Biotechnology.

Pp. 208-218

doi: 10.1016/j.tifs.2022.04.019

An advance on nutritional profile, phytochemical profile, nutraceutical properties, and potential industrial applications of lemon peels: A comprehensive review

Haitao Jiang; Wanli Zhang; Yan Xu; Luyao Chen; Jiankang Cao; Weibo Jiang

Palabras clave: Food Science; Biotechnology.

Pp. 219-236

doi: 10.1016/j.tifs.2022.04.010

A critical review on interplay between dietary fibers and gut microbiota

Shuxin Ye; Bakht Ramin ShahORCID; Jing Li; Hongshan Liang; Fuchao Zhan; Fang Geng; Bin Li

Palabras clave: Food Science; Biotechnology.

Pp. 237-249

doi: 10.1016/j.tifs.2022.03.026

The role of alternative proteins and future foods in sustainable and contextually-adapted flexitarian diets

Ashley Green; Christoph Blattmann; Canxi Chen; Alexander Mathys

Palabras clave: Food Science; Biotechnology.

Pp. 250-258

doi: 10.1016/j.tifs.2022.04.028

Make your packaging colorful and multifunctional: The molecular interaction and properties characterization of natural colorant-based films and their applications in food industry

Jiayin Huang; Zhiheng Hu; Gaoshang Li; Lingping Hu; Jianchu Chen; Yaqin Hu

Palabras clave: Food Science; Biotechnology.

Pp. 259-277

doi: 10.1016/j.tifs.2022.04.020

Green and sustainable technologies for the decontamination of fungi and mycotoxins in rice: A review

Priyanthi ChandravarnanORCID; Dominic Agyei; Azam Ali

Palabras clave: Food Science; Biotechnology.

Pp. 278-295

doi: 10.1016/j.tifs.2022.04.023

Carotenoid biofortification in tomato products along whole agro-food chain from field to fork

Fanliang Meng; Yuanyuan Li; Songwen Li; Hao ChenORCID; Zhiyong Shao; Yue Jian; Yuanyu Mao; Lihong Liu; Qiaomei Wang

Palabras clave: Food Science; Biotechnology.

Pp. 296-308

doi: 10.1016/j.tifs.2022.04.012

Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility

Zuhaib F. Bhat; James D. MortonORCID; Sunil Kumar; Hina F. Bhat; Rana Muhammad AadilORCID; Alaa El-Din A. BekhitORCID

Palabras clave: Food Science; Biotechnology.

Pp. 309-322