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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.2020.04.024

Web marketing in agri-food industry: Challenges and opportunities

Rosa Caiazza; Barbara Bigliardi

Palabras clave: Food Science; Biotechnology.

Pp. 12-19

doi: 10.1016/j.tifs.2020.07.001

Trends in shrimp processing waste utilization: An industrial prospective

Nilesh Prakash NirmalORCID; Chalat SantivarangknaORCID; Mithun Singh RajputORCID; Soottawat Benjakul

Palabras clave: Food Science; Biotechnology.

Pp. 20-35

doi: 10.1016/j.tifs.2020.06.003

Lactobacillus exopolysaccharides: New perspectives on engineering strategies, physiochemical functions, and immunomodulatory effects on host health

Muhammad Shahid Riaz Rajoka; Yiguang Wu; Hafiza Mahreen Mehwish; Manisha Bansal; Liqing Zhao

Palabras clave: Food Science; Biotechnology.

Pp. 36-48

doi: 10.1016/j.tifs.2020.06.022

Expert-driven methodology to assess and predict the effects of drivers of change on vulnerabilities in a food supply chain: Aquaculture of Atlantic salmon in Norway as a showcase

Hans J.P. Marvin; Esther van Asselt; Gijs Kleter; Nathan Meijer; Grete Lorentzen; Lill-Heidi Johansen; Rita Hannisdal; Veronika Sele; Yamine Bouzembrak

Palabras clave: Food Science; Biotechnology.

Pp. 49-56

doi: 10.1016/j.tifs.2020.06.017

Potential of cheese whey bioactive proteins and peptides in the development of antimicrobial edible film composite: A review of recent trends

Isfari Dinika; Deepak Kumar VermaORCID; Roostita Balia; Gemilang Lara Utama; Ami R. Patel

Palabras clave: Food Science; Biotechnology.

Pp. 57-67

doi: 10.1016/j.tifs.2020.06.019

Dry-inoculation methods for low-moisture foods

Jie Xu; Jinxia Song; Juzhong TanORCID; Rossana Villa-Rojas; Juming Tang

Palabras clave: Food Science; Biotechnology.

Pp. 68-77

doi: 10.1016/j.tifs.2020.06.014

Applications of oxidases in modification of food molecules and colloidal systems: Laccase, peroxidase and tyrosinase

Xueqi Li; Siqi Li; Xiuping Liang; David Julian McClements; Xuebo Liu; Fuguo Liu

Palabras clave: Food Science; Biotechnology.

Pp. 78-93

doi: 10.1016/j.tifs.2020.07.016

Extraction of lipids and astaxanthin from crustacean by-products: A review on supercritical CO2 extraction

Sara Ahmadkelayeh; Kelly Hawboldt

Palabras clave: Food Science; Biotechnology.

Pp. 94-108

doi: 10.1016/j.tifs.2020.07.011

Understanding the nutrient composition and nutritional functions of highland barley (Qingke): A review

Tianli Guo; Carla Horvath; Ling Chen; Jin Chen; Bo Zheng

Palabras clave: Food Science; Biotechnology.

Pp. 109-117

doi: 10.1016/j.tifs.2020.07.015

Potato peels as sources of functional compounds for the food industry: A review

Shirley L. Sampaio; Spyridon A. Petropoulos; Alexios Alexopoulos; Sandrina A. Heleno; Celestino Santos-Buelga; Lillian Barros; Isabel C.F.R. Ferreira

Palabras clave: Food Science; Biotechnology.

Pp. 118-129