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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.2021.04.021

Food-grade aerogels obtained from polysaccharides, proteins, and seed mucilages: Role as a carrier matrix of functional food ingredients

Pavidharshini SelvasekaranORCID; Ramalingam ChidambaramORCID

Palabras clave: Food Science; Biotechnology.

Pp. 455-470

doi: 10.1016/j.tifs.2021.04.019

Antimicrobial peptides and their application in food packaging

Yaowen LiuORCID; Dur E. Sameen; Saeed Ahmed; Jianwu Dai; Wen Qin

Palabras clave: Food Science; Biotechnology.

Pp. 471-483

doi: 10.1016/j.tifs.2021.04.017

Potential benefits of high-added-value compounds from aquaculture and fish side streams on human gut microbiota

Min Wang; Jianjun Zhou; Marta Selma-Royo; Jesus Simal-GandaraORCID; Maria Carmen Collado; Francisco J. BarbaORCID

Palabras clave: Food Science; Biotechnology.

Pp. 484-494

doi: 10.1016/j.tifs.2021.04.009

Applying probiotics and prebiotics in new delivery formats – is the clinical evidence transferable?

Marla CunninghamORCID; Gabriel Vinderola; Dimitris Charalampopoulos; Sarah Lebeer; Mary Ellen Sanders; Roberta GrimaldiORCID

Palabras clave: Food Science; Biotechnology.

Pp. 495-506

doi: 10.1016/j.tifs.2021.04.024

Enzymatic and chemical modification of zein for food application

Jovana Glusac; Ayelet Fishman

Palabras clave: Food Science; Biotechnology.

Pp. 507-517

doi: 10.1016/j.tifs.2021.04.027

Bioactive compounds from by-products of eggplant: Functional properties, potential applications and advances in valorization methods

Abouzar Karimi; Milad KazemiORCID; Sara Amiri Samani; Jesus Simal-GandaraORCID

Palabras clave: Food Science; Biotechnology.

Pp. 518-531

doi: 10.1016/j.tifs.2021.04.016

A review of cellulose and its derivatives in biopolymer-based for food packaging application

Yaowen LiuORCID; Saeed Ahmed; Dur E. Sameen; Yue Wang; Rui Lu; Jianwu Dai; Suqing Li; Wen Qin

Palabras clave: Food Science; Biotechnology.

Pp. 532-546

doi: 10.1016/j.tifs.2021.04.013

Light-struck taste in white wine: Reaction mechanisms, preventive strategies and future perspectives to preserve wine quality

Daniela FracassettiORCID; Alessandra Di Canito; Rebecca BodonORCID; Natalia Messina; Ileana Vigentini; Roberto Foschino; Antonio Tirelli

Palabras clave: Food Science; Biotechnology.

Pp. 547-558

doi: 10.1016/j.tifs.2021.03.057

A scoping review on consumer behaviour related to wine and health

K Deroover; M Siegrist; K Brain; J McIntyre; T Bucher

Palabras clave: Food Science; Biotechnology.

Pp. 559-580

doi: 10.1016/j.tifs.2021.04.025

Flash extraction: An ultra-rapid technique for acquiring bioactive compounds from plant materials

Danyang Qin; Jun Xi

Palabras clave: Food Science; Biotechnology.

Pp. 581-591