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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.2022.07.005

The rise of processed meat alternatives: A narrative review of the manufacturing, composition, nutritional profile and health effects of newer sources of protein, and their place in healthier diets

Annalisa GastaldelloORCID; Francesca Giampieri; Rachele De GiuseppeORCID; Giuseppe Grosso; Luciana BaroniORCID; Maurizio BattinoORCID

Palabras clave: Food Science; Biotechnology.

Pp. 263-271

doi: 10.1016/j.tifs.2022.05.014

The LuxS/AI-2 system regulates the probiotic activities of lactic acid bacteria

Fanqiang MengORCID; Mingwen Zhao; Zhaoxin LuORCID

Palabras clave: Food Science; Biotechnology.

Pp. 272-279

doi: 10.1016/j.tifs.2022.07.009

How does food matrix components affect food allergies, food allergens and the detection of food allergens? A systematic review

Qiaozhen LiuORCID; Songyi Lin; Na SunORCID

Palabras clave: Food Science; Biotechnology.

Pp. 280-290

doi: 10.1016/j.tifs.2022.05.017

Glycerol monolaurate beyond an emulsifier: Synthesis, in vivo fate, food quality benefits and health efficacies

Xianliang Luo; Wangxin Liu; Minjie Zhao; Ying Huang; Fengqin Feng

Palabras clave: Food Science; Biotechnology.

Pp. 291-302

doi: 10.1016/j.tifs.2022.06.005

Hempseed (Cannabis sativa) protein hydrolysates: A valuable source of bioactive peptides with pleiotropic health-promoting effects

Guillermo Santos-SánchezORCID; Ana Isabel Álvarez-López; Eduardo Ponce-EspañaORCID; Antonio Carrillo-VicoORCID; Carlotta Bollati; Martina BartolomeiORCID; Carmen Lammi; Ivan Cruz-ChamorroORCID

Palabras clave: Food Science; Biotechnology.

Pp. 303-318

doi: 10.1016/j.tifs.2022.05.016

A review of Sapodilla (Manilkara zapota) in human nutrition, health, and industrial applications

Sneh Punia Bangar; Nitya Sharma; Harpreet Kaur; Maninder Kaur; Kawaljit Singh Sandhu; Sajid Maqsood; Fatih OzogulORCID

Palabras clave: Food Science; Biotechnology.

Pp. 319-334

doi: 10.1016/j.tifs.2022.05.015

Emergence of dyestuff chemistry-encoded signal tracers in immunochromatographic assays: Fundamentals and recent food applications

Sijie Liu; Rui Shu; Lunjie Huang; Leina Dou; Wentao Zhang; Yuechun Li; Jing Sun; Mingqiang Zhu; Daohong Zhang; Jianlong WangORCID

Palabras clave: Food Science; Biotechnology.

Pp. 335-351

doi: 10.1016/j.tifs.2022.07.011

The flavour of edible insects: A comprehensive review on volatile compounds and their analytical assessment

Cristina Perez-SantaescolasticaORCID; Ann De Winne; Jolien DevaereORCID; Ilse FraeyeORCID

Palabras clave: Food Science; Biotechnology.

Pp. 352-367

doi: 10.1016/j.tifs.2022.04.015

The transformation of our food system using cellular agriculture: What lies ahead and who will lead it?

Derek J. Smith; Mohamed HelmyORCID; Nicholas D. LindleyORCID; Kumar SelvarajooORCID

Palabras clave: Food Science; Biotechnology.

Pp. 368-376

doi: 10.1016/j.tifs.2022.07.017

N-glycosylation of milk proteins: A review spanning 2010–2022

Boyuan GuanORCID; Zhenghan Zhang; Yuxia Chai; Xiakouna Amantai; Xinping Chen; Xueyan Cao; Xiqing Yue

Palabras clave: Food Science; Biotechnology.

Pp. 1-21