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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.2020.06.001

Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods

Mariana M. Delorme; Jonas T. Guimarães; Nathália M. Coutinho; Celso F. Balthazar; Ramon S. Rocha; Ramon Silva; Larissa P. Margalho; Tatiana C. Pimentel; Marcia C. Silva; Monica Q. Freitas; Daniel Granato; Anderson S. Sant’Ana; Maria Carmela K.H. Duart; Adriano G. Cruz

Palabras clave: Food Science; Biotechnology.

Pp. 146-154

doi: 10.1016/j.tifs.2020.06.013

Technology innovations for food security in Singapore: A case study of future food systems for an increasingly natural resource-scarce world

Wai Kit Mok; Yong Xing Tan; Wei Ning Chen

Palabras clave: Food Science; Biotechnology.

Pp. 155-168

doi: 10.1016/j.tifs.2020.05.021

Perspectives on personalised food

Øydis Ueland; Themis Altintzoglou; Bente Kirkhus; Diana Lindberg; Guro Helgesdotter Rognså; Jan Thomas Rosnes; Ida Rud; Paula Varela

Palabras clave: Food Science; Biotechnology.

Pp. 169-177

doi: 10.1016/j.tifs.2020.06.010

Effects of prebiotic dietary fibers and probiotics on human health: With special focus on recent advancement in their encapsulated formulations

Bakht Ramin ShahORCID; Bin Li; Haleama Al Sabbah; Wei Xu; Jan Mráz

Palabras clave: Food Science; Biotechnology.

Pp. 178-192

doi: 10.1016/j.tifs.2020.05.026

A systematic review and meta-analysis to investigate the concentration and prevalence of trichothecenes in the cereal-based food

Amin Mousavi Khaneghah; Ahmad Farhadi; Amene Nematollahi; Yasser Vasseghian; Yadolah Fakhri

Palabras clave: Food Science; Biotechnology.

Pp. 193-202

doi: 10.1016/j.tifs.2020.05.019

Colon-targeted delivery systems for nutraceuticals: A review of current vehicles, evaluation methods and future prospects

Kun Feng; Yun-shan Wei; Teng-gen Hu; Robert J. Linhardt; Min-hua Zong; Hong Wu

Palabras clave: Food Science; Biotechnology.

Pp. 203-222

doi: 10.1016/j.tifs.2020.02.010

Cell-based meat: Current ambiguities with nomenclature

Shujian Ong; Deepak Choudhury; May Win Naing

Palabras clave: Food Science; Biotechnology.

Pp. 223-231

doi: 10.1016/j.tifs.2020.02.014

Pomegranate (Punica granatum L.) a dry pericarp fruit with fleshy seeds

Pablo Melgarejo; Dámaris Núñez-Gómez; Pilar Legua; Juan J. Martínez-Nicolás; Mª Soledad Almansa

Palabras clave: Food Science; Biotechnology.

Pp. 232-236

doi: 10.1016/j.tifs.2020.02.025

Good agricultural practices and its compatibility with Halal standards

Jawad Alzeer; Ulrike Rieder; Khaled Abou Hadeed

Palabras clave: Food Science; Biotechnology.

Pp. 237-241

doi: 10.1016/j.tifs.2020.03.009

Consumer knowledge, attitudes, and judgments about food safety: A consumer analysis

Sibel Bolek

Palabras clave: Food Science; Biotechnology.

Pp. 242-248