Catálogo de publicaciones - revistas

Compartir en
redes sociales

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.2021.04.046

Phenolic compounds in plant oils: A review of composition, analytical methods, and effect on oxidative stability

Natalia Mikołajczak; Małgorzata Tańska; Dorota Ogrodowska

Palabras clave: Food Science; Biotechnology.

Pp. 110-138

doi: 10.1016/j.tifs.2021.04.049

Design future foods using plant protein blends for best nutritional and technological functionality

Luis Miguel Jiménez-MunozORCID; Guilherme M. TavaresORCID; Milena CorredigORCID

Palabras clave: Food Science; Biotechnology.

Pp. 139-150

doi: 10.1016/j.tifs.2021.03.021

Mineral oil risk assessment: Knowledge gaps and roadmap. Outcome of a multi-stakeholders workshop

Andrea Hochegger; Sabrina Moret; Lucie Geurts; Thomas Gude; Erich LeitnerORCID; Birgit MertensORCID; Susan O'Hagan; Fátima Poças; Thomas J. Simat; Giorgia PurcaroORCID

Palabras clave: Food Science; Biotechnology.

Pp. 151-166

doi: 10.1016/j.tifs.2021.04.052

Neuroprotective properties of coffee: An update

Sofia M. CarneiroORCID; M. Beatriz P.P. Oliveira; Rita C. AlvesORCID

Palabras clave: Food Science; Biotechnology.

Pp. 167-179

doi: 10.1016/j.tifs.2021.05.006

Influences of food contaminants and additives on gut microbiota as well as protective effects of dietary bioactive compounds

Min LuoORCID; Dan-Dan ZhouORCID; Ao Shang; Ren-You Gan; Hua-Bin LiORCID

Palabras clave: Food Science; Biotechnology.

Pp. 180-192

doi: 10.1016/j.tifs.2021.04.042

Efficient extraction of deep image features using convolutional neural network (CNN) for applications in detecting and analysing complex food matrices

Yao Liu; Hongbin Pu; Da-Wen SunORCID

Palabras clave: Food Science; Biotechnology.

Pp. 193-204

doi: 10.1016/j.tifs.2021.04.045

Nutritional and phytochemical characterization of radish (Raphanus sativus): A systematic review

Magda GambaORCID; Eralda Asllanaj; Peter Francis RaguindinORCID; Marija Glisic; Oscar H. Franco; Beatrice MinderORCID; Weston Bussler; Brandon MetzgerORCID; Hua Kern; Taulant Muka

Palabras clave: Food Science; Biotechnology.

Pp. 205-218

doi: 10.1016/j.tifs.2021.05.004

The role of emergent processing technologies in tailoring plant protein functionality: New insights

Zita AvelarORCID; António A. Vicente; Jorge A. Saraiva; Rui M. RodriguesORCID

Palabras clave: Food Science; Biotechnology.

Pp. 219-231

doi: 10.1016/j.tifs.2021.05.003

Challenges and opportunities for wheat alternative grains in breadmaking: Ex-situ- versus in-situ-produced dextran

Yaqin WangORCID; Ndegwa Henry Maina; Rossana Coda; Kati Katina

Palabras clave: Food Science; Biotechnology.

Pp. 232-244

doi: 10.1016/j.tifs.2021.04.036

Evaluating progress of chestnut quality: A review of recent developments

Riccardo Massantini; Roberto Moscetti; Maria Teresa Frangipane

Palabras clave: Food Science; Biotechnology.

Pp. 245-254