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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.2021.04.005

Garcinia brasiliensis fruits and its by-products: Antioxidant activity, health effects and future food industry trends – A bibliometric review

Anely Maciel de Melo; Francisco Lucas Chaves Almeida; Atacy Maciel de Melo Cavalcante; Mônica Ikeda; Rafaela Cristina Turola Barbi; Bruno Patrício Costa; Rosemary Hoffmann RibaniORCID

Palabras clave: Food Science; Biotechnology.

Pp. 325-335

doi: 10.1016/j.tifs.2021.04.018

Insights into formation, detection and removal of the beany flavor in soybean protein

Bei Wang; Qiang ZhangORCID; Na Zhang; Kathrine H. BakORCID; Olugbenga P. SoladoyeORCID; Rotimi E. Aluko; Yu FuORCID; Yuhao Zhang

Palabras clave: Food Science; Biotechnology.

Pp. 336-347

doi: 10.1016/j.tifs.2021.04.012

Recent advances in carrageenan-based delivery systems for bioactive ingredients: A review

Yue Dong; Zihao WeiORCID; Changhu Xue

Palabras clave: Food Science; Biotechnology.

Pp. 348-361

doi: 10.1016/j.tifs.2021.03.060

Stilbenes in grape berries and wine and their potential role as anti-obesity agents: A review

Nawel Benbouguerra; Ruth Hornedo-Ortega; François Garcia; Toni El Khawand; Cédric Saucier; Tristan RichardORCID

Palabras clave: Food Science; Biotechnology.

Pp. 362-381

doi: 10.1016/j.tifs.2021.04.003

Metals and metal-binding ligands in wine: Analytical challenges in identification.

Magdalena FabjanowiczORCID; Justyna Płotka-Wasylka

Palabras clave: Food Science; Biotechnology.

Pp. 382-390

doi: 10.1016/j.tifs.2021.03.052

Cold chain break detection and analysis: Can machine learning help?

Julie Loisel; Steven Duret; Antoine Cornuéjols; Dominique CagnonORCID; Margot Tardet; Evelyne Derens-Bertheau; Onrawee Laguerre

Palabras clave: Food Science; Biotechnology.

Pp. 391-399

doi: 10.1016/j.tifs.2021.04.011

Emerging non-thermal technologies for decontamination of Salmonella in food

Rathnakumar Kaavya; R. Pandiselvam; S. Abdullah; N.U. Sruthi; Yasendra Jayanath; C. Ashokkumar; Anandu Chandra Khanashyam; Anjineyulu Kothakota; S.V. Ramesh

Palabras clave: Food Science; Biotechnology.

Pp. 400-418

doi: 10.1016/j.tifs.2021.04.015

Extraction, purification and applications of curcumin from plant materials-A comprehensive review

Tian Jiang; Raja GhoshORCID; Catherine Charcosset

Palabras clave: Food Science; Biotechnology.

Pp. 419-430

doi: 10.1016/j.tifs.2021.04.008

Food and agro-product quality evaluation based on spectroscopy and deep learning: A review

Xiaolei Zhang; Jie Yang; Tao LinORCID; Yibin Ying

Palabras clave: Food Science; Biotechnology.

Pp. 431-441

doi: 10.1016/j.tifs.2021.03.058

A review on packed non-alcoholic beverages: Ingredients, production, trends and future opportunities for functional product development

Suzan TirekiORCID

Palabras clave: Food Science; Biotechnology.

Pp. 442-454