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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.2022.04.026

Bioplastics for food packaging

Eden Shlush; Maya Davidovich-PinhasORCID

Palabras clave: Food Science; Biotechnology.

Pp. 66-80

doi: 10.1016/j.tifs.2022.05.004

Bioactivities of astaxanthin from natural sources, augmenting its biomedical potential: A review

P.A. AneeshORCID; K.K. Ajeeshkumar; R.G.Kumar Lekshmi; R. Anandan; C.N. Ravishankar; Suseela Mathew

Palabras clave: Food Science; Biotechnology.

Pp. 81-90

doi: 10.1016/j.tifs.2022.05.002

Recent insights into the hepatoprotective effects of lactic acid bacteria in alcoholic liver disease

Xiaoqian Sun; Jingjing Shi; Lingyu Kong; Qiyuan Shen; Xiaoqun ZengORCID; Zhen Wu; Yuxing Guo; Daodong Pan

Palabras clave: Food Science; Biotechnology.

Pp. 91-99

doi: 10.1016/j.tifs.2022.05.006

Overview of objective measurement technologies for nutrition research, food-related consumer and marketing research

Eeva RantalaORCID; Angelos Balatsas-LekkasORCID; Nesli Sozer; Kyösti Pennanen

Palabras clave: Food Science; Biotechnology.

Pp. 100-113

doi: 10.1016/j.tifs.2022.05.009

Electrohydrodynamic processing of phycocolloids for food-related applications: Recent advances and future prospects

Bárbara Tomadoni; María José Fabra; Amparo López-RubioORCID

Palabras clave: Food Science; Biotechnology.

Pp. 114-125

doi: 10.1016/j.tifs.2022.05.005

Cold-active enzymes in the dairy industry: Insight into cold adaption mechanisms and their applications

Qiuming Chen; Yanchang Wu; Zhaolin Huang; Wenli Zhang; Jie Chen; Wanmeng MuORCID

Palabras clave: Food Science; Biotechnology.

Pp. 126-135

doi: 10.1016/j.tifs.2022.05.010

Potential nutritional and functional improvement of extruded breakfast cereals based on incorporation of fruit and vegetable by-products - A review

Diva SantosORCID; Manuela Pintado; José A. Lopes da SilvaORCID

Palabras clave: Food Science; Biotechnology.

Pp. 136-153

doi: 10.1016/j.tifs.2022.04.007

Utilisation and limitations of pseudocereals (quinoa, amaranth, and buckwheat) in food production: A review

Sara Graziano; Caterina Agrimonti; Nelson Marmiroli; Mariolina GullìORCID

Palabras clave: Food Science; Biotechnology.

Pp. 154-165

doi: 10.1016/j.tifs.2022.05.007

Rethinking of botanical volatile organic compounds applied in food preservation: Challenges in acquisition, application, microbial inhibition and stimulation

Quan MaORCID; Yanqun Xu; Hang Xiao; Alfred Mugambi Mariga; Yanpei Chen; Xiaochen Zhang; Lei Wang; Dong Li; Li Li; Zisheng LuoORCID

Palabras clave: Food Science; Biotechnology.

Pp. 166-184

doi: 10.1016/j.tifs.2022.04.030

Microalgae trends toward functional staple food incorporation: Sustainable alternative for human health improvement

Aline Kirie Gohara-BeirigoORCID; Marcelo Chuei MatsudoORCID; Eleane Almeida Cezare-Gomes; João Carlos Monteiro de Carvalho; Eliane Dalva Godoy Danesi

Palabras clave: Food Science; Biotechnology.

Pp. 185-199