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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.2021.04.038

Apios Americana Medicus: A potential staple food candidate with versatile bioactivities

Yonglu Li; Su Zhou; Xiaodong Zheng; Qiang Chu

Palabras clave: Food Science; Biotechnology.

Pp. 735-752

doi: 10.1016/j.tifs.2021.04.034

The advances of characterization and evaluation methods for the compatibility and assembly structure stability of food soft matter

Qian Zhang; Kao Wu; Hong Qian; Bhagyalakshmi Ramachandran; Fatang Jiang

Palabras clave: Food Science; Biotechnology.

Pp. 753-763

doi: 10.1016/j.tifs.2021.04.040

Gut mucosal and adipose tissues as health targets of the immunomodulatory mechanisms of probiotics

Tolulope Joshua Ashaolu; Samuel Fernández-Tomé

Palabras clave: Food Science; Biotechnology.

Pp. 764-779

doi: 10.1016/j.tifs.2021.04.037

Composition, characteristics and health promising prospects of black wheat: A review

Subhamoy DhuaORCID; Kshitiz KumarORCID; Yogesh KumarORCID; Lochan SinghORCID; Vijay Singh Sharanagat

Palabras clave: Food Science; Biotechnology.

Pp. 780-794

doi: 10.1016/j.tifs.2021.04.028

Control strategies of pyrazines generation from Maillard reaction

Hang YuORCID; Ruyue Zhang; Fangwei Yang; Yunfei Xie; Yahui Guo; Weirong Yao; Weibiao Zhou

Palabras clave: Food Science; Biotechnology.

Pp. 795-807

doi: 10.1016/j.tifs.2021.04.035

Bioengineering approaches to simulate human colon microbiome ecosystem

Dalila Roupar; Paulo BerniORCID; Joana T. Martins; Ana C. Caetano; José A. Teixeira; Clarisse NobreORCID

Palabras clave: Food Science; Biotechnology.

Pp. 808-822

doi: 10.1016/j.tifs.2021.04.023

Characteristics and properties of fibres suitable for a low FODMAP diet- an overview

Jonas J. Atzler; Aylin W. SahinORCID; Eimear Gallagher; Emanuele Zannini; Elke K. ArendtORCID

Palabras clave: Food Science; Biotechnology.

Pp. 823-836

doi: 10.1016/j.tifs.2021.04.014

Corrigendum “The association between high oral intake of acrylamide and risk of breast cancer: An updated systematic review and meta-analysis” [Trends in Food Science & Technology Volume 100, June 2020, Pages 155–163]

Hadi Atabati; Beheshteh Abouhamzeh; Mohammad-Amin Abdollahifar; Sara Sadat Javadinia; Saeed GharibianBajestanie; Ali Atamaleki; Amir Raoofi; Yadolah Fakhri; Carlos A.F. Oliveira; Amin Mousavi KhaneghahORCID

Palabras clave: Food Science; Biotechnology.

Pp. 837-838

doi: 10.1016/j.tifs.2021.03.049

Perspectives on sustainable food packaging:– is bio-based plastics a solution?

Ana C. MendesORCID; Gitte Alsing Pedersen

Palabras clave: Food Science; Biotechnology.

Pp. 839-846

doi: 10.1016/j.tifs.2021.03.016

Adherence to food hygiene and personal protection recommendations for prevention of COVID-19

Jéssica A.F.F. Finger; Emília M.F. LimaORCID; Kristy S. CoelhoORCID; Jorge H. BehrensORCID; Mariza Landgraf; Bernadette D.G.M. Franco; Uelinton M. PintoORCID

Palabras clave: Food Science; Biotechnology.

Pp. 847-852