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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.2021.03.054

Dietary management for healthier batter formulations

Liew Wen Ching; Nur ‘Afifah Mat Zulkipli; Ida Idayu Muhamad; Aishah Mohd MarsinORCID; Zulkifli Khair; Siti Nor Syairah AnisORCID

Palabras clave: Food Science; Biotechnology.

Pp. 411-422

doi: 10.1016/j.tifs.2021.04.048

The increasing hunger concern and current need in the development of sustainable food security in the developing countries

Abdul RahamanORCID; Ankita Kumari; Xin-An Zeng; Ibrahim KhalifaORCID; Muhammad Adil Farooq; Narpinder Singh; Shahid Ali; Mahafooj Alee; Rana Muhammad AadilORCID

Palabras clave: Food Science; Biotechnology.

Pp. 423-429

doi: 10.1016/j.tifs.2021.04.029

EFFoST: An information powerhouse on European food science and technology

Ronan Gormley; Jeroen Knol; Olga Martín-Belloso

Palabras clave: Food Science; Biotechnology.

Pp. 430-432

doi: 10.1016/j.tifs.2021.08.025

WHEY - The waste-stream that became more valuable than the food product

Paraskevi TsermoulaORCID; Bekzod Khakimov; Jacob Holm Nielsen; Søren Balling Engelsen

Palabras clave: Food Science; Biotechnology.

Pp. No disponible

doi: 10.1016/s0924-2244(21)00432-5

Editorial Board and Contents

Palabras clave: Food Science; Biotechnology.

Pp. i-v

doi: 10.1016/j.tifs.2021.05.022

Encapsulation of probiotics and nutraceuticals: Applications in functional food industry

Priscilla Magro Reque; Adriano BrandelliORCID

Palabras clave: Food Science; Biotechnology.

Pp. 1-10

doi: 10.1016/j.tifs.2021.05.023

Potential protective mechanisms of green tea polyphenol EGCG against COVID-19

Zhichao Zhang; Xiangchun Zhang; Keyi Bi; Yufeng He; Wangjun Yan; Chung S. Yang; Jinsong ZhangORCID

Palabras clave: Food Science; Biotechnology.

Pp. 11-24

doi: 10.1016/j.tifs.2021.05.024

Understanding the potential of fruits, flowers, and ethnic beverages as valuable sources of techno-functional and probiotics strains: Current scenario and main challenges

Tatiana Colombo PimentelORCID; Louise Iara Gomes de OliveiraORCID; Elvira de Lourdes Chaves MacedoORCID; Giselle Nobre Costa; Disney Ribeiro DiasORCID; Rosane Freitas Schwan; Marciane MagnaniORCID

Palabras clave: Food Science; Biotechnology.

Pp. 25-59

doi: 10.1016/j.tifs.2021.05.018

Cold plasma technology for fruit based beverages: A review

Roji WaghmareORCID

Palabras clave: Food Science; Biotechnology.

Pp. 60-69

doi: 10.1016/j.tifs.2021.05.017

Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry

Hao Cheng; Long Chen; David Julian McClementsORCID; Tianyi Yang; Zipei Zhang; Fei Ren; Ming Miao; Yaoqi Tian; Zhengyu Jin

Palabras clave: Food Science; Biotechnology.

Pp. 70-82