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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.2020.02.016

Plant-derived glucomannans: Sources, preparation methods, structural features, and biological properties

Xiao-Dan Shi; Jun-Yi Yin; Steve W. Cui; Qi Wang; Shao-Yun Wang; Shao-Ping Nie

Palabras clave: Food Science; Biotechnology.

Pp. 101-116

doi: 10.1016/j.tifs.2020.02.023

Tongue-palate squeezing of soft gels in food oral processing

Katsuyoshi Nishinari; Sayaka Ishihara; Kazuhiro Hori; Yapeng Fang

Palabras clave: Food Science; Biotechnology.

Pp. 117-132

doi: 10.1016/j.tifs.2020.02.024

Recent advances in imaging techniques for bruise detection in fruits and vegetables

Zhenjiao Du; Xiangquan Zeng; Xiangxin Li; Xiaomeng Ding; Jiankang Cao; Weibo Jiang

Palabras clave: Food Science; Biotechnology.

Pp. 133-141

doi: 10.1016/j.tifs.2020.03.001

Feasibility of cold plasma for the control of biofilms in food industry

Yulin Zhu; Changzhu Li; Haiying Cui; Lin Lin

Palabras clave: Food Science; Biotechnology.

Pp. 142-151

doi: 10.1016/j.tifs.2020.02.034

Techniques and technologies for the breadmaking process with unrefined wheat flours

Ottavia Parenti; Lorenzo Guerrini; Bruno Zanoni

Palabras clave: Food Science; Biotechnology.

Pp. 152-166

doi: 10.1016/j.tifs.2020.02.018

Advances in conversion of natural biopolymers: A reactive extrusion (REX)–enzyme-combined strategy for starch/protein-based food processing

Enbo Xu; Osvaldo H. Campanella; Xingqian Ye; Zhengyu Jin; Donghong Liu; James N. BeMiller

Palabras clave: Biotechnology; Food Science.

Pp. 167-180

doi: 10.1016/j.tifs.2020.02.027

On the pros and cons of Bayesian kinetic modeling in food science

M.A.J.S. van Boekel

Palabras clave: Food Science; Biotechnology.

Pp. 181-193

doi: 10.1016/j.tifs.2020.03.002

Plant-derived seasonings as sodium salt replacers in food

Diego Taladrid; Laura Laguna; Begoña Bartolomé; M. Victoria Moreno-Arribas

Palabras clave: Food Science; Biotechnology.

Pp. 194-202

doi: 10.1016/j.tifs.2020.02.031

A review on the effects of light-emitting diode (LED) light on the nutrients of sprouts and microgreens

Xiaoyan Zhang; Zhonghua Bian; Xingxing Yuan; Xin Chen; Chungui Lu

Palabras clave: Food Science; Biotechnology.

Pp. 203-216

doi: 10.1016/j.tifs.2020.03.008

Active delivery of antimicrobial nanoparticles into microbial cells through surface functionalization strategies

Akbar Bahrami; Rana Delshadi; Seid Mahdi Jafari

Palabras clave: Food Science; Biotechnology.

Pp. 217-228