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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.2020.04.023

Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential

Julia K. Keppler; Karin Schwarz; Atze Jan van der Goot

Palabras clave: Food Science; Biotechnology.

Pp. 38-49

doi: 10.1016/j.tifs.2020.04.032

Galangal, the multipotent super spices: A comprehensive review

Gitishree Das; Jayanta Kumar PatraORCID; Sandra GonçalvesORCID; Anabela Romano; Erick P. Gutiérrez-Grijalva; J. Basilio Heredia; Anupam Das Talukdar; Soumitra Shome; Han-Seung Shin

Palabras clave: Food Science; Biotechnology.

Pp. 50-62

doi: 10.1016/j.tifs.2020.04.016

Transport phenomena and their effect on microstructure of frozen fruits and vegetables

Kehinde Peter Alabi; Zhiwei Zhu; Da-Wen Sun

Palabras clave: Food Science; Biotechnology.

Pp. 63-72

doi: 10.1016/j.tifs.2020.05.004

Phytosterols as the core or stabilizing agent in different nanocarriers

Maryam Mohammadi; Seid Mahdi JafariORCID; Hamed Hamishehkar; Babak Ghanbarzadeh

Palabras clave: Food Science; Biotechnology.

Pp. 73-88

doi: 10.1016/j.tifs.2020.04.025

Chemistry, bioactivities, mode of action and industrial applications of essential oils

B. Sharmeen Jugreet; Shanoo Suroowan; R.R. Kannan Rengasamy; M. Fawzi Mahomoodally

Palabras clave: Food Science; Biotechnology.

Pp. 89-105

doi: 10.1016/j.tifs.2020.05.001

Development of active food packaging via incorporation of biopolymeric nanocarriers containing essential oils

Abdur Rehman; Seid Mahdi JafariORCID; Rana Muhammad Aadil; Elham Assadpour; Muhammad Atif Randhawa; Shahid Mahmood

Palabras clave: Food Science; Biotechnology.

Pp. 106-121

doi: 10.1016/j.tifs.2020.05.008

Review on analytical methods for analysis of porcine gelatine in food and pharmaceutical products for halal authentication

Abdul Rohman; Anjar Windarsih; Yuny Erwanto; Zalina Zakaria

Palabras clave: Food Science; Biotechnology.

Pp. 122-132

doi: 10.1016/j.tifs.2020.05.009

Can high hydrostatic pressure processing be the best way to preserve human milk?

Edyta Malinowska-PańczykORCID

Palabras clave: Food Science; Biotechnology.

Pp. 133-138

doi: 10.1016/j.tifs.2020.05.015

Association between chemistry and taste of tea: A review

Liang Zhang; Qing-Qing Cao; Daniel Granato; Yong-Quan Xu; Chi-Tang Ho

Palabras clave: Food Science; Biotechnology.

Pp. 139-149

doi: 10.1016/j.tifs.2020.05.017

Dietary polyphenols for managing cancers: What have we ignored?

Xu Wu; Mingxing Li; Zhangang Xiao; Maria Daglia; Simona Dragan; Dominique Delmas; Chi Teng Vong; Yitao WangORCID; Yueshui Zhao; Jing Shen; Seyed Mohammad Nabavi; Antoni Sureda; Hui Cao; Jesus Simal-GandaraORCID; Mingfu Wang; Chongde Sun; Shengpeng WangORCID; Jianbo Xiao

Palabras clave: Food Science; Biotechnology.

Pp. 150-164