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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.2021.02.047

Current status of xylooligosaccharides: Production, characterization, health benefits and food application

Ayyappan Palaniappan; Usha Antony; Mohammad Naushad Emmambux

Palabras clave: Food Science; Biotechnology.

Pp. 506-519

doi: 10.1016/j.tifs.2021.03.014

Electrospun antimicrobial materials: Advanced packaging materials for food applications

Fatemeh Hemmati; Akbar Bahrami; Afshin Faridi Esfanjani; Hedayat HosseiniORCID; David Julian McClementsORCID; Leonard Williams

Palabras clave: Food Science; Biotechnology.

Pp. 520-533

doi: 10.1016/j.tifs.2021.03.006

Health benefits of phytochemicals from Brazilian native foods and plants: Antioxidant, antimicrobial, anti-cancer, and risk factors of metabolic/endocrine disorders control

Anna Paula Azevedo de Carvalho; Carlos Adam Conte-Junior

Palabras clave: Food Science; Biotechnology.

Pp. 534-548

doi: 10.1016/j.tifs.2021.03.018

Unraveling the scientific perspectives of citrus by-products utilization: Progress towards circular economy

Divyani Panwar; Anuradha Saini; Parmjit S. Panesar; Harish K. Chopra

Palabras clave: Food Science; Biotechnology.

Pp. 549-562

doi: 10.1016/j.tifs.2021.02.074

Resistant starch from millets: Recent developments and applications in food industries

Admajith M. KaimalORCID; Arun S. Mujumdar; Bhaskar N. ThoratORCID

Palabras clave: Food Science; Biotechnology.

Pp. 563-580

doi: 10.1016/j.tifs.2021.02.034

Biomimetic modification of freezing facility surfaces to prevent icing and frosting during freezing for the food industry

Zhiwei Zhu; Ying Zhang; Da-Wen Sun

Palabras clave: Food Science; Biotechnology.

Pp. 581-594

doi: 10.1016/j.tifs.2021.03.007

Review of microbiological methods for testing protein and carbohydrate-based antimicrobial food packaging

Mehran MoradiORCID; Seyedeh Alaleh KoushehORCID; Roghayieh RazaviORCID; Yasaman Rasouli; Mahdi Ghorbani; Elahe Divsalar; Hossein Tajik; Jonas T. Guimarães; Salam A. Ibrahim

Palabras clave: Food Science; Biotechnology.

Pp. 595-609

doi: 10.1016/j.tifs.2021.03.017

Quantitative microbiological risk assessment in dairy products: Concepts and applications

Gustavo L.P.A. Ramos; Janaína S. Nascimento; Larissa P. Margalho; Maria Carmela K.H. Duarte; Erick A. Esmerino; Mônica Q. Freitas; Adriano G. Cruz; Anderson S. Sant’Ana

Palabras clave: Food Science; Biotechnology.

Pp. 610-616

doi: 10.1016/j.tifs.2021.03.026

Pros and cons of cold plasma technology as an alternative non-thermal processing technology in seafood industry

Oladipupo Odunayo Olatunde; Khursheed Ahmad Shiekh; Soottawat Benjakul

Palabras clave: Food Science; Biotechnology.

Pp. 617-627

doi: 10.1016/j.tifs.2021.03.028

Opportunities and challenges of algal fucoidan for diabetes management

Yuxi WenORCID; Luying Gao; Hengsheng Zhou; Chao Ai; Xiaozhou Huang; Mingfu Wang; Yuyu Zhang; Chao ZhaoORCID

Palabras clave: Food Science; Biotechnology.

Pp. 628-641