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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.2021.04.056

Effects of food-derived bioactive peptides on cognitive deficits and memory decline in neurodegenerative diseases: A review

Shuguang Wang; Dongxiao Sun-Waterhouse; Geoffrey Ivan Neil Waterhouse; Lin Zheng; Guowan Su; Mouming Zhao

Palabras clave: Food Science; Biotechnology.

Pp. 712-732

doi: 10.1016/j.tifs.2021.08.023

Biological activity of plant-based carvacrol and thymol and their impact on human health and food quality

Nikheel Bhojraj RathodORCID; Piotr KulawikORCID; Fatih OzogulORCID; Joe M. RegensteinORCID; Yesim OzogulORCID

Palabras clave: Food Science; Biotechnology.

Pp. 733-748

doi: 10.1016/j.tifs.2021.08.021

Kosher meat and production issues: A bibliometric analysis

Valentina Della Corte; Giovanna Del Gaudio; Fabiana Sepe; Giuliana Nevola

Palabras clave: Food Science; Biotechnology.

Pp. 749-754

doi: 10.1016/j.tifs.2021.08.034

Capsaicin—the spicy ingredient of chili peppers: A review of the gastrointestinal effects and mechanisms

Qunran XiangORCID; Weiling Guo; Xin Tang; Shumao Cui; Feng Zhang; Xiaoming Liu; Jianxin Zhao; Hao Zhang; Bingyong MaoORCID; Wei Chen

Palabras clave: Food Science; Biotechnology.

Pp. 755-765

doi: 10.1016/j.tifs.2021.07.023

Modern techniques efficacy on tofu processing: A review

Fatma AliORCID; Kangming Tian; Zheng-Xiang Wang

Palabras clave: Food Science; Biotechnology.

Pp. 766-785

doi: 10.1016/j.tifs.2021.03.033

Recent advances in microstructure characterization of fried foods: Different frying techniques and process modeling

Jalal DehghannyaORCID; Michael NgadiORCID

Palabras clave: Food Science; Biotechnology.

Pp. 786-801

doi: 10.1016/j.tifs.2021.07.019

Control of Listeria monocytogenes in low-moisture foods

Michael H. TaylorORCID; Mei-Jun Zhu

Palabras clave: Food Science; Biotechnology.

Pp. 802-814

doi: 10.1016/j.tifs.2021.08.012

Recent advances in assessing qualitative and quantitative aspects of cereals using nondestructive techniques: A review

Muhammad Zareef; Muhammad Arslan; Md Mehedi Hassan; Waqas Ahmad; Shujat Ali; Huanhuan Li; Qin Ouyang; Xiangyang Wu; Malik Muhammad Hashim; Quansheng ChenORCID

Palabras clave: Food Science; Biotechnology.

Pp. 815-828

doi: 10.1016/j.tifs.2021.08.014

New technology to overcome defects in production of fermented plant products- a review

Lihui Zhang; Min ZhangORCID; Arun S. Mujumdar

Palabras clave: Food Science; Biotechnology.

Pp. 829-841

doi: 10.1016/j.tifs.2021.08.031

Extraordinary composition of Actinidia arguta by-products as skin ingredients: A new challenge for cosmetic and medical skincare industries

Ana Margarida SilvaORCID; Paulo C. CostaORCID; Cristina Delerue-Matos; Piotr Latocha; Francisca RodriguesORCID

Palabras clave: Food Science; Biotechnology.

Pp. 842-853