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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.2021.06.049

Pharmacological and toxicological activities of α-humulene and its isomers: A systematic review

Giovana Mendes de Lacerda Leite; Maysa de Oliveira Barbosa; Maria Janice Pereira Lopes; Gyllyandeson de Araújo Delmondes; Daniel Souza Bezerra; Isaac Moura Araújo; Cícero Damon Carvalho de Alencar; Henrique Douglas Melo Coutinho; Laisla Rangel PeixotoORCID; José Maria Barbosa-Filho; Cícero Francisco Bezerra Felipe; Roseli Barbosa; Irwin Rose Alencar de Menezes; Marta Regina Kerntof

Palabras clave: Food Science; Biotechnology.

Pp. 255-274

doi: 10.1016/j.tifs.2021.06.048

Baking technology: A systematic review of machines and plants and their effect on final products, including improvement strategies

Alessio CappelliORCID; Lucrezia Lupori; Enrico CiniORCID

Palabras clave: Food Science; Biotechnology.

Pp. 275-284

doi: 10.1016/j.tifs.2021.06.051

Evaluation of extraction technologies of lycopene: Hindrance of extraction, effects on isomerization and comparative analysis - A review

Yong DengORCID; Shunan Zhao; Xiaoling YangORCID; Furong Hou; Lihua Fan; Wenjun Wang; Enbo Xu; Huan Cheng; Mingming Guo; Donghong Liu

Palabras clave: Food Science; Biotechnology.

Pp. 285-296

doi: 10.1016/j.tifs.2021.06.041

The use of propolis as a functional food ingredient: A review

Yanet Irigoiti; Alba NavarroORCID; Diego YamulORCID; Carina Libonatti; Anahi Tabera; Marina BasualdoORCID

Palabras clave: Food Science; Biotechnology.

Pp. 297-306

doi: 10.1016/j.tifs.2021.06.045

Maize food chain and mycotoxins: A review on occurrence studies

Marta LeiteORCID; Andreia Freitas; Ana Sanches Silva; Jorge Barbosa; Fernando RamosORCID

Palabras clave: Food Science; Biotechnology.

Pp. 307-331

doi: 10.1016/j.tifs.2021.06.053

Fine wine flavour perception and appreciation: Blending neuronal processes, tasting methods and expertise

Manuel Malfeito-Ferreira

Palabras clave: Food Science; Biotechnology.

Pp. 332-346

doi: 10.1016/j.tifs.2021.06.046

Self-emulsifying formulations to augment therapeutic efficacy of nutraceuticals: From concepts to clinic

Rakesh Kumar Dhritlahre; Ruchika; Yogendra Padwad; Ankit SanejaORCID

Palabras clave: Food Science; Biotechnology.

Pp. 347-365

doi: 10.1016/j.tifs.2021.06.043

Analysis of factors that influence the PAH profile and amount in meat products subjected to thermal processing

Anna Onopiuk; Klaudia Kołodziejczak; Arkadiusz Szpicer; Iwona Wojtasik-Kalinowska; Agnieszka Wierzbicka; Andrzej Półtorak

Palabras clave: Food Science; Biotechnology.

Pp. 366-379

doi: 10.1016/j.tifs.2021.06.050

Potential of pomegranate peel extract as a natural additive in foods

Kyriakos Kaderides; Anastasia Kyriakoudi; Ioannis Mourtzinos; Athanasia M. Goula

Palabras clave: Food Science; Biotechnology.

Pp. 380-390

doi: 10.1016/j.tifs.2021.06.055

Formation and fate of Amadori rearrangement products in Maillard reaction

Heping CuiORCID; Junhe Yu; Yun Zhai; Linhui Feng; Pusen Chen; Khizar Hayat; Yan Xu; Xiaoming Zhang; Chi-Tang Ho

Palabras clave: Food Science; Biotechnology.

Pp. 391-408