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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.2021.08.022

Metal organic framework based fluorescence sensor for detection of antibiotics

Murugavelu Marimuthu; Selva Sharma Arumugam; Devaraj Sabarinathan; Huanhuan Li; Quansheng ChenORCID

Palabras clave: Food Science; Biotechnology.

Pp. 1002-1028

doi: 10.1016/j.tifs.2021.09.008

The effect of non-Saccharomyces yeasts on biogenic amines in wine

Baoshi Wang; Fengling Tan; Ruichao Chu; Guangyao Li; Linbo Li; Tianyou Yang; Mingxia Zhang

Palabras clave: Food Science; Biotechnology.

Pp. 1029-1040

doi: 10.1016/j.tifs.2021.09.004

Food-grade lactic acid bacteria and probiotics as a potential protective tool against erythrotoxic dietary xenobiotics

Paúl F. Cuevas-González; Audry Peredo-LovilloORCID; Cecilia Castro-López; Belinda Vallejo-Cordoba; Aarón F. González-Córdova; Hugo S. García; Adrián Hernández-MendozaORCID

Palabras clave: Food Science; Biotechnology.

Pp. 1041-1055

doi: 10.1016/j.tifs.2021.08.018

Seaweed fermentation within the fields of food and natural products

João Reboleira; Susana Silva; Afroditi ChatzifragkouORCID; Keshavan Niranjan; Marco F.L. Lemos

Palabras clave: Food Science; Biotechnology.

Pp. 1056-1073

doi: 10.1016/j.tifs.2021.09.011

Processing technologies, phytochemical constituents, and biological activities of grape seed oil (GSO): A review

Chenlu YangORCID; Kun Shang; Chanchan Lin; Can Wang; Xueqing Shi; Hua Wang; Hua Li

Palabras clave: Food Science; Biotechnology.

Pp. 1074-1083

doi: 10.1016/j.tifs.2021.09.007

Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologies

Paz Otero; P. Garcia-OliveiraORCID; M. CarpenaORCID; M. Barral-MartinezORCID; F. ChamorroORCID; J. EchaveORCID; P. Garcia-PerezORCID; Hui Cao; Jianbo XiaoORCID; J. Simal-Gandara; M.A. PrietoORCID

Palabras clave: Food Science; Biotechnology.

Pp. 1084-1104

doi: 10.1016/j.tifs.2021.09.010

Applications of plant-derived food by-products to maintain quality of postharvest fruits and vegetables

Haitao Jiang; Wanli Zhang; Yan Xu; Yiqin Zhang; Yijing Pu; Jiankang Cao; Weibo Jiang

Palabras clave: Food Science; Biotechnology.

Pp. 1105-1119

doi: 10.1016/j.tifs.2021.09.009

Extraction and preservation of lycopene: A review of the advancements offered by the value chain of nanotechnology

Angélica Serpa Guerra; Catalina Gómez Hoyos; Carlos Molina-Ramírez; Jorge Velásquez-Cock; Lina Vélez; Piedad Gañán; Arantxa EceizaORCID; H. Douglas Goff; Robin ZuluagaORCID

Palabras clave: Food Science; Biotechnology.

Pp. 1120-1140

doi: 10.1016/j.tifs.2021.09.013

Destabilisation and stabilisation of anthocyanins in purple-fleshed sweet potatoes: A review

Yongxia Huang; Siyuan Zhou; Guohua ZhaoORCID; Fayin Ye

Palabras clave: Food Science; Biotechnology.

Pp. 1141-1154

doi: 10.1016/j.tifs.2021.09.012

Bioactive potential, health benefits and application trends of Syzygium malaccense (Malay apple): A bibliometric review

Igor Artur Eller PazziniORCID; Anely Maciel de MeloORCID; Rosemary Hoffmann RibaniORCID

Palabras clave: Food Science; Biotechnology.

Pp. 1155-1169