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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.2021.08.007

Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products

Fatih OzogulORCID; Martina CagaljORCID; Vida Šimat; Yesim OzogulORCID; Joanna TkaczewskaORCID; Abdo HassounORCID; Abderrahmane Ait Kaddour; Esmeray Kuley; Nikheel Bhojraj RathodORCID; Girija Gajanan PhadkeORCID

Palabras clave: Food Science; Biotechnology.

Pp. 559-582

doi: 10.1016/j.tifs.2021.08.006

Application of surface-enhanced Raman spectroscopy using silver and gold nanoparticles for the detection of pesticides in fruit and fruit juice

Su-Yan Wang; Xin-Chi Shi; Gui-Yang ZhuORCID; Yun-Jiao Zhang; Da-Yong Jin; Yi-Dong Zhou; Feng-Quan LiuORCID; Pedro LabordaORCID

Palabras clave: Food Science; Biotechnology.

Pp. 583-602

doi: 10.1016/j.tifs.2021.08.010

The NOVA classification system: A critical perspective in food science

Rodrigo Rodrigues PetrusORCID; Paulo José do Amaral Sobral; Carmen Cecília Tadini; Cintia Bernardo Gonçalves

Palabras clave: Food Science; Biotechnology.

Pp. 603-608

doi: 10.1016/j.tifs.2021.07.033

Applications of microfluidization in emulsion-based systems, nanoparticle formation, and beverages

Oguz Kaan OzturkORCID; Hazal TurasanORCID

Palabras clave: Food Science; Biotechnology.

Pp. 609-625

doi: 10.1016/j.tifs.2021.08.005

Advances in vacuum microwave drying (VMD) systems for food products

Luis González-Cavieres; Mario Pérez-Won; Gipsy Tabilo-MunizagaORCID; Erick Jara-QuijadaORCID; Rodrigo Díaz-Álvarez; Roberto Lemus-Mondaca

Palabras clave: Food Science; Biotechnology.

Pp. 626-638

doi: 10.1016/j.tifs.2021.07.036

Structure and physicochemical properties of starch affected by dynamic pressure treatments: A review

Fan Zhu

Palabras clave: Food Science; Biotechnology.

Pp. 639-654

doi: 10.1016/j.tifs.2021.08.019

Metal oxide nanoparticles for safe active and intelligent food packaging

Maria Vesna NikolicORCID; Zorka Z. VasiljevicORCID; Sandrine Auger; Jasmina VidicORCID

Palabras clave: Food Science; Biotechnology.

Pp. 655-668

doi: 10.1016/j.tifs.2021.08.011

Evolution of okara from waste to value added food ingredient: An account of its bio-valorization for improved nutritional and functional effects

Jing-Yu Feng; Rui Wang; Kiran Thakur; Zhi-Jing Ni; Yun-Yang Zhu; Fei Hu; Jian-Guo Zhang; Zhao-Jun WeiORCID

Palabras clave: Food Science; Biotechnology.

Pp. 669-680

doi: 10.1016/j.tifs.2021.08.003

Bovine β-Casomorphins: Friends or Foes? A comprehensive assessment of evidence from in vitro and ex vivo studies

Davor DaniloskiORCID; Noel A. McCarthyORCID; Todor VasiljevicORCID

Palabras clave: Food Science; Biotechnology.

Pp. 681-700

doi: 10.1016/j.tifs.2021.08.016

The replacement of cereals by legumes in extruded snack foods: Science, technology and challenges

A.A. Tas; A.U. Shah

Palabras clave: Food Science; Biotechnology.

Pp. 701-711