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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

1990-

Cobertura temática

Otras ingenierías y tecnologías

Tabla de contenidos

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doi: 10.1016/j.tifs.2020.04.012

Electrospinning approach for nanoencapsulation of bioactive compounds; recent advances and innovations

Hadis Rostamabadi; Elham Assadpour; Hoda Shahiri Tabarestani; Seid Reza Falsafi; Seid Mahdi Jafari

Palabras clave: Food Science; Biotechnology.

Pp. 190-209

doi: 10.1016/j.tifs.2020.04.014

Scaling up difficulties and commercial aspects of edible films for food packaging: A review

J. Jeya Jeevahan; M. Chandrasekaran; S.P. Venkatesan; V. Sriram; G. Britto Joseph; G. Mageshwaran; R.B. Durairaj

Palabras clave: Food Science; Biotechnology.

Pp. 210-222

doi: 10.1016/j.tifs.2020.04.004

Modification of food macromolecules using dynamic high pressure microfluidization: A review

Xiaojuan Guo; Mingshun Chen; Yuting Li; Taotao Dai; Xixiang Shuai; Jun Chen; Chengmei Liu

Palabras clave: Food Science; Biotechnology.

Pp. 223-234

doi: 10.1016/j.tifs.2020.04.011

Biomaterials that regulate fat digestion for the treatment of obesity

Paul Joyce; Tahlia R. Meola; Hayley B. Schultz; Clive A. Prestidge

Palabras clave: Food Science; Biotechnology.

Pp. 235-245

doi: 10.1016/j.tifs.2020.04.031

Overcoming restraints of dietary creatine

Sergej M. Ostojic

Palabras clave: Food Science; Biotechnology.

Pp. 246-247

doi: 10.1016/j.tifs.2020.04.021

You are affected by what your parents eat: Diet, epigenetics, transgeneration and intergeneration

Tianyi Guo; Feijun Luo; Qinlu Lin

Palabras clave: Food Science; Biotechnology.

Pp. 248-261

doi: 10.1016/j.tifs.2020.04.017

Biodegradable green packaging with antimicrobial functions based on the bioactive compounds from tropical plants and their by-products

Shima Jafarzadeh; Seid Mahdi Jafari; Ali Salehabadi; Abdorreza Mohammadi Nafchi; U. Seeta Uthaya Kumar; H.P.S. Abdul Khalil

Palabras clave: Food Science; Biotechnology.

Pp. 262-277

doi: 10.1016/j.tifs.2020.04.027

Postharvest precooling of fruit and vegetables: A review

Yuan Duan; Guan-Bang Wang; Olaniyi Amos Fawole; Pieter Verboven; Xin-Rong Zhang; Di Wu; Umezuruike Linus Opara; Bart Nicolai; Kunsong Chen

Palabras clave: Food Science; Biotechnology.

Pp. 278-291

doi: 10.1016/j.tifs.2020.04.010

Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review

Kazem Alirezalu; Mirian Pateiro; Milad Yaghoubi; Abolfazl Alirezalu; Seyed Hadi Peighambardoust; Jose M. Lorenzo

Palabras clave: Biotechnology; Food Science.

Pp. 292-306

doi: 10.1016/j.tifs.2020.04.005

Oil and pigments from shrimp processing by-products: Extraction, composition, bioactivities and its application- A review

Saqib Gulzar; Navaneethan Raju; Ravishankar Chandragiri Nagarajarao; Soottawat Benjakul

Palabras clave: Food Science; Biotechnology.

Pp. 307-319