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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.2020.03.014

A systematic review on the recent advances of the energy efficiency improvements in non-conventional food drying technologies

Abhay Menon; Valentina Stojceska; Savvas A. Tassou

Palabras clave: Food Science; Biotechnology.

Pp. 67-76

doi: 10.1016/j.tifs.2020.03.032

Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties

Francisco J. Barba; Shahin Roohinejad; Kenji Ishikawa; Sze Ying Leong; Alaa El-Din A Bekhit; Jorge A. Saraiva; Nikolai Lebovka

Palabras clave: Food Science; Biotechnology.

Pp. 77-87

doi: 10.1016/j.tifs.2020.03.044

Oilseeds beyond oil: Press cakes and meals supplying global protein requirements

Fátima Arrutia; Eleanor Binner; Peter Williams; Keith W. Waldron

Palabras clave: Food Science; Biotechnology.

Pp. 88-102

doi: 10.1016/j.tifs.2020.04.007

Food ingredients in human health: Ecological and metabolic perspectives implicating gut microbiota function

Qinglong Wu; Tingtao Chen; Hani El-Nezami; Tor C. Savidge

Palabras clave: Food Science; Biotechnology.

Pp. 103-117

doi: 10.1016/j.tifs.2020.02.026

Dynamic balancing of intestinal short-chain fatty acids: The crucial role of bacterial metabolism

Youqiang Xu; Yang Zhu; Xiuting Li; Baoguo Sun

Palabras clave: Food Science; Biotechnology.

Pp. 118-130

doi: 10.1016/j.tifs.2020.04.002

Food fraud vulnerability assessment: Towards a global consensus on procedures to manage and mitigate food fraud

Virginie Barrere; Karen Everstine; Jérémie Théolier; Samuel Godefroy

Palabras clave: Food Science; Biotechnology.

Pp. 131-137

doi: 10.1016/j.tifs.2020.04.008

Cheeses as food matrixes for probiotics: In vitro and in vivo tests

Fernanda R.L. Rolim; Oliveiro C. Freitas Neto; Maria Elieidy G. Oliveira; Celso J.B. Oliveira; Rita C.R.E. Queiroga

Palabras clave: Food Science; Biotechnology.

Pp. 138-154

doi: 10.1016/j.tifs.2020.04.006

The association between high oral intake of acrylamide and risk of breast cancer: An updated systematic review and meta-analysis

Hadi Atabati; Beheshteh Abouhamzeh; Mohammad-Amin Abdollahifar; Sara Sadat Javadinia; Saeed Gharibian BajestaniORCID; Ali Atamaleki; Amir Raoofi; Yadolah Fakhri; Carlos A.F. Oliveira; Amin Mousavi Khaneghah

Palabras clave: Food Science; Biotechnology.

Pp. 155-163

doi: 10.1016/j.tifs.2020.04.013

Importance of some minor compounds in olive oil authenticity and quality

Oguz Uncu; Banu OzenORCID

Palabras clave: Food Science; Biotechnology.

Pp. 164-176

doi: 10.1016/j.tifs.2020.04.030

Stevia rebaudiana Bertoni.: an updated review of its health benefits, industrial applications and safety

Jamil Ahmad; Imran Khan; Renald Blundell; Joseph Azzopardi; Mohamad Fawzi Mahomoodally

Palabras clave: Food Science; Biotechnology.

Pp. 177-189