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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.2021.07.010

Prospects of artificial meat: Opportunities and challenges around consumer acceptance

Lang Zhang; Yingying Hu; Iftikhar Hussain BadarORCID; Xiufang Xia; Baohua Kong; Qian Chen

Palabras clave: Food Science; Biotechnology.

Pp. 434-444

doi: 10.1016/j.tifs.2021.07.013

On the human taste perception: Molecular-level understanding empowered by computational methods

Lorenzo PallanteORCID; Marta MalavoltaORCID; Gianvito GrassoORCID; Aigli KorfiatiORCID; Seferina Mavroudi; Bojan MavkovORCID; Athanasios Kalogeras; Christos Alexakos; Vanessa MartosORCID; Daria Amoroso; Giacomo di BenedettoORCID; Dario PigaORCID; Konstantinos Theofilatos; Marco A. DeriuORCID

Palabras clave: Food Science; Biotechnology.

Pp. 445-459

doi: 10.1016/j.tifs.2021.08.002

Challenges and opportunities in the implementation of new meat inspection systems in Europe

Boris Antunović; Bojan Blagojević; Sophia Johler; Claudia Guldimann; Madalena Vieira-Pinto; Ivar Vågsholm; Diana Meemken; Ole Alvseike; Milen Georgiev; Lis Alban

Palabras clave: Food Science; Biotechnology.

Pp. 460-467

doi: 10.1016/j.tifs.2021.08.001

Recent advances in ultrasound technology applications of vegetable oil refining

Sook Chin ChewORCID; M. Abbas AliORCID

Palabras clave: Food Science; Biotechnology.

Pp. 468-479

doi: 10.1016/j.tifs.2021.07.012

Perspective on integrated biorefinery for valorization of biomass from the edible insect Tenebrio molitor

Ana Cláudia da Costa Rocha; Cristiano José de Andrade; Débora de Oliveira

Palabras clave: Food Science; Biotechnology.

Pp. 480-491

doi: 10.1016/j.tifs.2021.08.009

Advances in research on interactions between polyphenols and biology-based nano-delivery systems and their applications in improving the bioavailability of polyphenols

Zhiheng Zhang; Chao Qiu; Xiaojing Li; David Julian McClements; Aiquan Jiao; Jinpeng Wang; Zhengyu Jin

Palabras clave: Food Science; Biotechnology.

Pp. 492-500

doi: 10.1016/j.tifs.2021.07.011

Advances in microfluidic systems for the delivery of nutraceutical ingredients

D. Logesh; Muhammed Shijas Vallikkadan; M. Maria Leena; J.A. Moses; C. AnandharamakrishnanORCID

Palabras clave: Food Science; Biotechnology.

Pp. 501-524

doi: 10.1016/j.tifs.2021.08.008

Raman spectroscopy for virus detection and the implementation of unorthodox food safety

Chia-Chi HuangORCID; Zi-Han Hsu; Yen-Shi Lai

Palabras clave: Food Science; Biotechnology.

Pp. 525-532

doi: 10.1016/j.tifs.2021.07.015

The application of virtual reality in food consumer behavior research: A systematic review

Chengyan XuORCID; Michael Siegrist; Christina Hartmann

Palabras clave: Food Science; Biotechnology.

Pp. 533-544

doi: 10.1016/j.tifs.2021.08.004

Effect of withering process on the evolution of phenolic acids in winegrapes: A systematic review

Giulia ScalziniORCID; Simone GiacosaORCID; Susana Río Segade; Maria Alessandra Paissoni; Luca Rolle

Palabras clave: Food Science; Biotechnology.

Pp. 545-558