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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.2021.08.024

Bioactive and intelligent starch-based films: A review

Congli Cui; Na Ji; Yanfei Wang; Liu Xiong; Qingjie SunORCID

Palabras clave: Food Science; Biotechnology.

Pp. 854-869

doi: 10.1016/j.tifs.2021.08.030

Mathematical modelling of food hydrolysis during in vitro digestion: From single nutrient to complex foods in static and dynamic conditions

Steven Le FeunteunORCID; Sarah VerkempinckORCID; Juliane FlouryORCID; Anja JanssenORCID; Alain Kondjoyan; Sebastien Marze; Pierre-Sylvain Mirade; Anton PluschkeORCID; Jason Sicard; George van AkenORCID; Tara Grauwet

Palabras clave: Food Science; Biotechnology.

Pp. 870-883

doi: 10.1016/j.tifs.2021.08.020

Designer lipids -synthesis and application – A review

Harsh B. Jadhav; Uday Annapure

Palabras clave: Food Science; Biotechnology.

Pp. 884-902

doi: 10.1016/j.tifs.2021.08.037

Molecular explication of grape berry-fungal infections and their potential application in recent postharvest infection control strategies

Dhanasekaran Solairaj; Qiya Yang; Ngolong Ngea Guillaume LegrandORCID; Michael N. RoutledgeORCID; Hongyin ZhangORCID

Palabras clave: Food Science; Biotechnology.

Pp. 903-917

doi: 10.1016/j.tifs.2021.08.038

Dissecting the facts about the impact of contaminant iron in human nutrition: A review

Habtu ShumoyORCID; Katleen Raes

Palabras clave: Food Science; Biotechnology.

Pp. 918-927

doi: 10.1016/j.tifs.2021.08.035

Lupin proteins: Structure, isolation and application

Smriti Shrestha; Leonie van 't HagORCID; Victoria S. HaritosORCID; Sushil DhitalORCID

Palabras clave: Food Science; Biotechnology.

Pp. 928-939

doi: 10.1016/j.tifs.2021.08.026

Biofilms in plant-based fermented foods: Formation mechanisms, benefits and drawbacks on quality and safety, and functionalization strategies

Chuanjie GongORCID; Yunxiang He; Yao TangORCID; Rong Hu; Yuanping Lv; Qisheng Zhang; Blaise L. TardyORCID; Joseph J. RichardsonORCID; Qiang He; Junling GuoORCID; Yuanlong ChiORCID

Palabras clave: Food Science; Biotechnology.

Pp. 940-953

doi: 10.1016/j.tifs.2021.08.027

Phenolics of cereal, pulse and oilseed processing by-products and potential effects of solid-state fermentation on their bioaccessibility, bioavailability and health benefits: A review

Joy RoasaORCID; Ray De Villa; Yoshinori Mine; Rong TsaoORCID

Palabras clave: Food Science; Biotechnology.

Pp. 954-974

doi: 10.1016/j.tifs.2021.09.006

Ultrasonication - A green technology extraction technique for spices: A review

Madaraboina Venkateswara Rao; Animesh Singh SengarORCID; Sunil C KORCID; Ashish RawsonORCID

Palabras clave: Food Science; Biotechnology.

Pp. 975-991

doi: 10.1016/j.tifs.2021.09.005

Effect of the COVID-19 pandemic on food habits and perceptions: A study with Brazilians

Jessica Ferreira RodriguesORCID; Marcus Túlio Cunha dos Santos Filho; Lorena Eduarda Aparecida de Oliveira; Ingrid Brandemburg SimanORCID; Alessandra de Fátima Barcelos; Gustavo Luis de Paiva Anciens Ramos; Erick Almeida Esmerino; Adriano Gomes da Cruz; Rhaí André Arriel

Palabras clave: Food Science; Biotechnology.

Pp. 992-1001