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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.2020.12.017

Genomics-based approaches to identify and predict the health-promoting and safety activities of promising probiotic strains – A probiogenomics review

Cecilia Castro-López; Hugo S. García; Guillermo Cristian Guadalupe Martínez-Ávila; Aarón F. González-Córdova; Belinda Vallejo-Cordoba; Adrián Hernández-MendozaORCID

Palabras clave: Food Science; Biotechnology.

Pp. 148-163

doi: 10.1016/j.tifs.2020.12.019

Bioactive peptides and gut microbiota: Candidates for a novel strategy for reduction and control of neurodegenerative diseases

Shujian Wu; Alaa El-Din Ahmed BekhitORCID; Qingping Wu; Mengfei Chen; Xiyu Liao; Juan Wang; Yu DingORCID

Palabras clave: Food Science; Biotechnology.

Pp. 164-176

doi: 10.1016/j.tifs.2020.12.020

Encapsulation of plant extract compounds using cyclodextrin inclusion complexes, liposomes, electrospinning and their combinations for food purposes

Cristina Muñoz-ShugulíORCID; Cristian Patiño Vidal; Plinio Cantero-LópezORCID; Johana Lopez-PoloORCID

Palabras clave: Food Science; Biotechnology.

Pp. 177-186

doi: 10.1016/j.tifs.2020.12.009

Review article: Probiotics, prebiotics and dietary approaches during COVID-19 pandemic

Jielun Hu; Lin Zhang; Winnie LinORCID; Whitney TangORCID; Francis K.L. Chan; Siew C. Ng

Palabras clave: Food Science; Biotechnology.

Pp. 187-196

doi: 10.1016/j.tifs.2020.12.022

An update of prenylated phenolics: Food sources, chemistry and health benefits

Sui Kiat Chang; Yueming JiangORCID; Bao Yang

Palabras clave: Food Science; Biotechnology.

Pp. 197-213

doi: 10.1016/j.tifs.2020.11.005

Robotisation and intelligent systems in abattoirs

Ian de Medeiros EsperORCID; Pål J. From; Alex Mason

Palabras clave: Food Science; Biotechnology.

Pp. 214-222

doi: 10.1016/j.tifs.2020.12.026

Polysaccharides obtained from natural edible sources and their role in modulating the immune system: Biologically active potential that can be exploited against COVID-19

Jhonatas Rodrigues BarbosaORCID; Raul Nunes de Carvalho Junior

Palabras clave: Food Science; Biotechnology.

Pp. 223-235

doi: 10.1016/j.tifs.2020.12.018

Embedding sustainability analysis in new food product development

Guillermo Garcia-GarciaORCID; Lucia Azanedo; Shahin Rahimifard

Palabras clave: Food Science; Biotechnology.

Pp. 236-244

doi: 10.1016/j.tifs.2021.01.016

Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce

Basharat Yousuf; Shimin Wu; Mohammed Wasim SiddiquiORCID

Palabras clave: Food Science; Biotechnology.

Pp. 245-257

doi: 10.1016/j.tifs.2021.01.007

Maintain host health with time-restricted eating and phytochemicals: A review based on gut microbiome and circadian rhythm

Ruonan Yan; Chung S. Yang; Xin Zhang

Palabras clave: Food Science; Biotechnology.

Pp. 258-268