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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.2021.01.032

Gas cell opening in bread dough during baking

David Grenier; Corinne Rondeau-Mouro; Kossigan Bernard Dedey; Marie-Hélène Morel; Tiphaine Lucas

Palabras clave: Food Science; Biotechnology.

Pp. 482-498

doi: 10.1016/j.tifs.2021.01.057

Review on factors affecting and control of post-acidification in yoghurt and related products

Gaurav Kr Deshwal; Swati Tiwari; Ajay Kumar; Rakesh Kumar Raman; Saurabh KadyanORCID

Palabras clave: Food Science; Biotechnology.

Pp. 499-512

doi: 10.1016/j.tifs.2021.01.055

Functional ingredients present in whole-grain foods as therapeutic tools to counteract obesity: Effects on brown and white adipose tissues

Kuiliang ZhangORCID; Juan Sun; Mingcong Fan; Haifeng Qian; Hao Ying; Yan Li; Li Wang

Palabras clave: Food Science; Biotechnology.

Pp. 513-526

doi: 10.1016/j.tifs.2021.01.064

Heavy metals content in edible mushrooms: A systematic review, meta-analysis and health risk assessment

Mohsen Dowlati; Hamid Reza Sobhi; Ali Esrafili; Mahdi FarzadKia; Mojtaba Yeganeh

Palabras clave: Food Science; Biotechnology.

Pp. 527-535

doi: 10.1016/j.tifs.2021.01.066

A comprehensive review of cold chain logistics for fresh agricultural products: Current status, challenges, and future trends

Jia-Wei HanORCID; Min Zuo; Wen-Ying Zhu; Jin-Hua Zuo; En-Li Lü; Xin-Ting Yang

Palabras clave: Food Science; Biotechnology.

Pp. 536-551

doi: 10.1016/j.tifs.2021.01.056

The bioaccessibility of water-soluble vitamins: A review

Mustafa YamanORCID; Jale Çatak; Halime Uğur; Murat Gürbüz; İsmail Belli; Sena Nur Tanyıldız; Hatice Yıldırım; Serdar Cengiz; Bilal Burak Yavuz; Cemalettin Kişmiroğlu; Bahtiyar Özgür; Muhammet Cihan Yaldız

Palabras clave: Food Science; Biotechnology.

Pp. 552-563

doi: 10.1016/j.tifs.2021.01.038

Preparation, deproteinization and comparison of bioactive polysaccharides

Gangliang Huang; Fang Chen; Wenjian Yang; Hualiang Huang

Palabras clave: Food Science; Biotechnology.

Pp. 564-568

doi: 10.1016/j.tifs.2021.01.051

Insights into the roles of melatonin in maintaining quality and extending shelf life of postharvest fruits

Yun ZeORCID; Huijun Gao; Taotao Li; Bao Yang; Yueming JiangORCID

Palabras clave: Food Science; Biotechnology.

Pp. 569-578

doi: 10.1016/j.tifs.2021.01.059

Bio-vanillin: Towards a sustainable industrial production

Gheorghe Adrian Martău; Lavinia-Florina Călinoiu; Dan Cristian Vodnar

Palabras clave: Food Science; Biotechnology.

Pp. 579-592

doi: 10.1016/j.tifs.2021.01.050

Safety and fate of nanomaterials in food: The role of in vitro tests

Miguel XavierORCID; Inês A. Parente; Patrícia M. Rodrigues; Miguel A. Cerqueira; Lorenzo Pastrana; Catarina Gonçalves

Palabras clave: Food Science; Biotechnology.

Pp. 593-607