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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.2021.07.002

Cold plasma: Microbial inactivation and effects on quality attributes of fresh and minimally processed fruits and Ready-To-Eat vegetables

Lili Mao; Pranita Mhaske; Xin Zing; Stefan Kasapis; Mahsa Majzoobi; Asgar Farahnaky

Palabras clave: Food Science; Biotechnology.

Pp. 146-175

doi: 10.1016/j.tifs.2021.07.018

Industrial production of spirulina as a protein source for bioactive peptide generation

Tomas LafargaORCID; Ana Sánchez-Zurano; Silvia Villaró; Ainoa Morillas-España; Gabriel Acién

Palabras clave: Food Science; Biotechnology.

Pp. 176-185

doi: 10.1016/j.tifs.2021.07.017

A perspective on pea allergy and pea allergens

Steve L. TaylorORCID; Justin T. MarshORCID; Stef J. KoppelmanORCID; Jamie L. KabourekORCID; Philip E. Johnson; Joseph L. Baumert

Palabras clave: Food Science; Biotechnology.

Pp. 186-198

doi: 10.1016/j.tifs.2021.06.040

Nutrition, phytochemical profile, bioactivities and applications in food industry of pitaya (Hylocereus spp.) peels: A comprehensive review

Haitao Jiang; Wanli Zhang; Xiangxin Li; Chang Shu; Weibo Jiang; Jiankang Cao

Palabras clave: Food Science; Biotechnology.

Pp. 199-217

doi: 10.1016/j.tifs.2021.07.021

Cheese packaging by edible coatings and biodegradable nanocomposites; improvement in shelf life, physicochemical and sensory properties

Shima Jafarzadeh; Ali Salehabadi; Abdorreza Mohammadi Nafchi; Nazila Oladzadabbasabadi; Seid Mahdi JafariORCID

Palabras clave: Food Science; Biotechnology.

Pp. 218-231

doi: 10.1016/j.tifs.2021.07.024

Current perspectives in cell-based approaches towards the definition of the antioxidant activity in food

Erika MartinelliORCID; Daniel GranatoORCID; Luciana Azevedo; José Eduardo Gonçalves; José M. Lorenzo; Paulo E.S. Munekata; Jesus Simal-GandaraORCID; Francisco J. Barba; Celia CarrilloORCID; Muhammad Shahid Riaz Rajoka; Luigi LuciniORCID

Palabras clave: Food Science; Biotechnology.

Pp. 232-243

doi: 10.1016/j.tifs.2021.07.025

Gelation mechanism of alkali induced heat-set konjac glucomannan gel

Zhenjun Liu; Xu Ren; Yongqiang Cheng; Guohua Zhao; Yun Zhou

Palabras clave: Food Science; Biotechnology.

Pp. 244-254

doi: 10.1016/j.tifs.2021.07.028

The undercover colorless carotenoids phytoene and phytofluene: Importance in agro-food and health in the Green Deal era and possibilities for innovation

Antonio J. Meléndez-Martínez; Paula Mapelli-BrahmORCID

Palabras clave: Food Science; Biotechnology.

Pp. 255-263

doi: 10.1016/j.tifs.2021.07.029

Recent advances in plant essential oils and extracts: Delivery systems and potential uses as preservatives and antioxidants in cheese

Stamatia Christaki; Thomas Moschakis; Anastasia KyriakoudiORCID; Costas G. Biliaderis; Ioannis MourtzinosORCID

Palabras clave: Food Science; Biotechnology.

Pp. 264-278

doi: 10.1016/j.tifs.2021.07.027

Application of UV-C light to improve safety and overall quality of fish: A systematic review and meta-analysis

Maria Lúcia G. Monteiro; Denes K.A. Rosário; Anna Paula A. de CarvalhoORCID; Carlos A. Conte-Junior

Palabras clave: Food Science; Biotechnology.

Pp. 279-289