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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.2021.02.027

Application of Nanocellulose as particle stabilizer in food Pickering emulsion: Scope, Merits and challenges

Qi Li; Yilan Wu; Rongxi Fang; Chan Lei; Yan Li; Bin Li; Ying Pei; Xiaogang Luo; ShilinLiuORCID

Palabras clave: Food Science; Biotechnology.

Pp. 573-583

doi: 10.1016/j.tifs.2021.01.085

Prebiotics and iron bioavailability? Unveiling the hidden association - A review

Abdul Momin Rizwan Ahmad; Waqas AhmedORCID; Sanaullah IqbalORCID; Mavra JavedORCID; Summer Rashid; Iahtisham-ul-Haq

Palabras clave: Food Science; Biotechnology.

Pp. 584-590

doi: 10.1016/j.tifs.2021.02.019

Corrigendum to “A comparative study of the main international extra virgin olive oil competitions: Their impact on producers and consumers” [Trends in Food Science & Technology 107 (2021) 445–454]

Catherine Rébufa; Christian Pinatel; Jacques Artaud; Fabien Girard

Palabras clave: Food Science; Biotechnology.

Pp. 591-593

doi: 10.1016/j.tifs.2020.10.024

Reverse pharmacology of phytoconstituents of food and plant in the management of diabetes: Current status and perspectives

Kalvatala Sudhakar; Vijay Mishra; Varshik Hemani; Arpit Verma; Ankush Jain; Sanjay Jain; R. Narayana Charyulu

Palabras clave: Food Science; Biotechnology.

Pp. 594-610

doi: 10.1016/j.tifs.2021.02.029

Fungal glycosides: Structure and biological function

Hidayat HussainORCID; Nilufar Z. MamadalievaORCID; Iftikhar Ali; Elizbit; Ivan R. Green; Daijie Wang; Liang Zou; Jesus Simal-GandaraORCID; Hui Cao; Jianbo XiaoORCID

Palabras clave: Food Science; Biotechnology.

Pp. 611-651

doi: 10.1016/j.tifs.2021.02.030

Refractance window drying: A cohort review on quality characteristics

Roji WaghmareORCID

Palabras clave: Food Science; Biotechnology.

Pp. 652-662

doi: 10.1016/j.tifs.2021.02.025

Applications of carboxymethyl cellulose- and pectin-based active edible coatings in preservation of fruits and vegetables: A review

Sima Panahirad; Mohammadreza Dadpour; Seyed Hadi PeighambardoustORCID; Maral Soltanzadeh; Beatriz Gullón; Kazem Alirezalu; Jose M. Lorenzo

Palabras clave: Food Science; Biotechnology.

Pp. 663-673

doi: 10.1016/j.tifs.2021.02.018

#Socialfood: Virtuous or vicious? A systematic review

Vera Ventura; Alessia Cavaliere; Beatrice Iannò

Palabras clave: Food Science; Biotechnology.

Pp. 674-686

doi: 10.1016/j.tifs.2021.02.031

Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challenges

Ruichang Gao; Qingqing YuORCID; Yang Shen; Qian Chu; Ge Chen; Siyu Fen; Mingxuan Yang; Li Yuan; David Julian McClements; Quancai SunORCID

Palabras clave: Food Science; Biotechnology.

Pp. 687-699

doi: 10.1016/j.tifs.2021.02.024

A holistic approach to access the viability of cultured meat: A review

Gauri JairathORCID; Gorakh MalORCID; Devi Gopinath; Birbal Singh

Palabras clave: Food Science; Biotechnology.

Pp. 700-710