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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.2022.07.016

New insights into water-in-oil-in-water (W/O/W) double emulsions: Properties, fabrication, instability mechanism, and food applications

Ankit Kumar; Ramandeep Kaur; Vikas KumarORCID; Satish Kumar; Rakesh Gehlot; Poonam Aggarwal

Palabras clave: Food Science; Biotechnology.

Pp. 22-37

doi: 10.1016/j.tifs.2022.05.013

Promising perspectives on novel protein food sources combining artificial intelligence and 3D food printing for food industry

Manuela Gallón BedoyaORCID; Daniel Restrepo Montoya; Gipsy Tabilo-Munizaga; Mario Pérez-Won; Roberto Lemus-Mondaca

Palabras clave: Food Science; Biotechnology.

Pp. 38-52

doi: 10.1016/j.tifs.2022.07.004

The natural substances with anti-allergic properties in food allergy

Ziye ZhangORCID; Yiming Zhao; Yueying Han; Bin Yang; Hong Lin; Zhenxing Li

Palabras clave: Food Science; Biotechnology.

Pp. 53-67

doi: 10.1016/j.tifs.2022.07.015

Food as we knew it: Food processing as an evolutionary discourse

Michael A. RogersORCID; Hala Amer

Palabras clave: Food Science; Biotechnology.

Pp. 68-74

doi: 10.1016/j.tifs.2022.07.010

Atherosclerosis fate in the era of tailored functional foods: Evidence-based guidelines elicited from structure- and ligand-based approaches

Luciana Azevedo; Mateus Sá M. SerafimORCID; Vinícius G. Maltarollo; Andreas M. GrabruckerORCID; Daniel GranatoORCID

Palabras clave: Food Science; Biotechnology.

Pp. 75-89

doi: 10.1016/j.tifs.2022.07.012

A review: Research progress of SERS-based sensors for agricultural applications

Chao Liu; Di Xu; Xuan Dong; Qing Huang

Palabras clave: Food Science; Biotechnology.

Pp. 90-101

doi: 10.1016/j.tifs.2022.07.014

Microfluidics at the interface of bacteria and fresh produce

Mohsen RanjbaranORCID; Mohit S. VermaORCID

Palabras clave: Food Science; Biotechnology.

Pp. 102-117

doi: 10.1016/j.tifs.2022.08.003

A review on designing nanofibers with high porous and rough surface via electrospinning technology for rapid detection of food quality and safety attributes

Mehdi HajikhaniORCID; Mengshi LinORCID

Palabras clave: Food Science; Biotechnology.

Pp. 118-128

doi: 10.1016/j.tifs.2022.08.004

Recent advances on preparative LC approaches for polyphenol separation and purification: Their sources and main activities

Camylla Janiele Lucas Tenório; Magda Rhayanny Assunção Ferreira; Luiz Alberto Lira SoaresORCID

Palabras clave: Food Science; Biotechnology.

Pp. 129-146

doi: 10.1016/j.tifs.2022.08.005

Synthetic-free compounds as the potential glycation inhibitors performed in in vitro chemical models: Molecular mechanisms and structure requirements

Wei JiaORCID; Rutian Ma; Rong Zhang; Zibian Fan; Lin Shi

Palabras clave: Food Science; Biotechnology.

Pp. 147-159