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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.2021.07.026

Emerging algal nanotechnology for high-value compounds: A direction to future food production

Apurav Krishna Koyande; Kit Wayne Chew; Sivakumar ManickamORCID; Jo-Shu ChangORCID; Pau-Loke Show

Palabras clave: Food Science; Biotechnology.

Pp. 290-302

doi: 10.1016/j.tifs.2021.07.030

Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity

M.C. Cortez-Trejo; M. Gaytán-Martínez; M.L. Reyes-Vega; S. Mendoza

Palabras clave: Food Science; Biotechnology.

Pp. 303-317

doi: 10.1016/j.tifs.2021.07.034

Melatonin: A blooming biomolecule for postharvest management of perishable fruits and vegetables

Smruthi Jayarajan; R.R. SharmaORCID

Palabras clave: Food Science; Biotechnology.

Pp. 318-328

doi: 10.1016/j.tifs.2021.07.035

Aloe vera gel, an excellent base material for edible films and coatings

Abid Aslam Maan; Zienab Fawzy Reiad Ahmed; Muhammad Kashif Iqbal Khan; Asad Riaz; Akmal NazirORCID

Palabras clave: Food Science; Biotechnology.

Pp. 329-341

doi: 10.1016/j.tifs.2021.07.031

Natural polymer-sourced interpenetrating network hydrogels: Fabrication, properties, mechanism and food applications

Mengjia Du; Wei LuORCID; Yin Zhang; Analucia MataORCID; Yapeng Fang

Palabras clave: Food Science; Biotechnology.

Pp. 342-356

doi: 10.1016/j.tifs.2021.07.032

Enzyme-assisted supercritical fluid extraction: An integral approach to extract bioactive compounds

Pravin D. PatilORCID; Sadhana P. Patil; Radhika K. Kelkar; Neha P. Patil; Pradnya V. Pise; Shamraja S. NadarORCID

Palabras clave: Food Science; Biotechnology.

Pp. 357-369

doi: 10.1016/j.tifs.2021.07.038

Food-derived biopolymer kefiran composites, nanocomposites and nanofibers: Emerging alternatives to food packaging and potentials in nanomedicine

Anna Paula A. de Carvalho; Carlos A. Conte-Junior

Palabras clave: Food Science; Biotechnology.

Pp. 370-386

doi: 10.1016/j.tifs.2021.07.039

Molecularly imprinted polymer-based optical sensors for pesticides in foods: Recent advances and future trends

Ling Fang; Mingxuan Jia; Haiping Zhao; Linzhi Kang; Linchun Shi; Lidong Zhou; Weijun Kong

Palabras clave: Food Science; Biotechnology.

Pp. 387-404

doi: 10.1016/j.tifs.2021.07.022

Designing a research infrastructure (RI) on food behaviour and health: Balancing user needs, business model, governance mechanisms and technology

L. TimotijevicORCID; S. Astley; M.J. Bogaardt; T. Bucher; I. Carr; G. Copani; J. de la Cueva; T. Eftimov; P. Finglas; S. Hieke; C.E. Hodgkins; B. Koroušić Seljak; N. Klepacz; K. Pasch; M. Maringer; B.E. Mikkelsen; A. Normann; K.T. Ofei; K. Poppe; G. Pourabdollahian; M.M. Raats; M. Roe; C. Sadler; T. Selnes; H. van der Veen; P. van’t Veer; K. Zimmermann

Palabras clave: Food Science; Biotechnology.

Pp. 405-414

doi: 10.1016/j.tifs.2021.07.037

Korean traditional foods as antiviral and respiratory disease prevention and treatments: A detailed review

Gitishree Das; J. Basilio Heredia; Maria de Lourdes Pereira; Ericsson Coy-BarreraORCID; Sonia Marlene Rodrigues Oliveira; Erick Paul Gutiérrez-Grijalva; Luis Angel Cabanillas-Bojórquez; Han-Seung Shin; Jayanta Kumar PatraORCID

Palabras clave: Food Science; Biotechnology.

Pp. 415-433