Catálogo de publicaciones - revistas

Compartir en
redes sociales

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.2020.11.024

Cardiovascular protective effect of black pepper (Piper nigrum L.) and its major bioactive constituent piperine

Dongdong WangORCID; Lu Zhang; Jiansheng HuangORCID; K. Himabindu; Devesh Tewari; Jarosław O. HorbańczukORCID; Suowen Xu; Zhu Chen; Atanas G. AtanasovORCID

Palabras clave: Food Science; Biotechnology.

Pp. 34-45

doi: 10.1016/j.tifs.2020.12.007

Edible flowers as a health promoter: An evidence-based review

Lorenzo Rivas-García; María D. Navarro-Hortal; José M. Romero-Márquez; Tamara Y. Forbes-Hernández; Alfonso Varela-López; Juan Llopis; Cristina Sánchez-González; José L. Quiles

Palabras clave: Food Science; Biotechnology.

Pp. 46-59

doi: 10.1016/j.tifs.2020.12.025

A review of mushrooms in human nutrition and health

Gianluca Rizzo; Silvia Goggi; Francesca Giampieri; Luciana BaroniORCID

Palabras clave: Food Science; Biotechnology.

Pp. 60-73

doi: 10.1016/j.tifs.2021.01.015

The efficacy of berries against lipopolysaccharide-induced inflammation: A review

Massimiliano GasparriniORCID; Tamara Y. Forbes-Hernandez; Danila Cianciosi; José L. QuilesORCID; Bruno MezzettiORCID; Jianbo Xiao; Francesca Giampieri; Maurizio BattinoORCID

Palabras clave: Food Science; Biotechnology.

Pp. 74-91

doi: 10.1016/j.tifs.2021.01.049

Novel approaches in anthocyanin research - Plant fortification and bioavailability issues

José M. Alvarez-Suarez; Carmen Cuadrado; Isabel Ballesteros RedondoORCID; Francesca Giampieri; Ana M. González-Paramás; Celestino Santos-BuelgaORCID

Palabras clave: Food Science; Biotechnology.

Pp. 92-105

doi: 10.1016/j.tifs.2021.01.074

Current status of genus Impatiens: Bioactive compounds and natural pigments with health benefits

Eleomar O. Pires; Cristina Caleja; Carolina C. GarciaORCID; Isabel C.F.R. Ferreira; Lillian Barros

Palabras clave: Food Science; Biotechnology.

Pp. 106-124

doi: 10.1016/j.tifs.2021.01.083

Improved nutritional quality in fruit tree species through traditional and biotechnological approaches

Silvia SabbadiniORCID; Franco CapocasaORCID; Maurizio BattinoORCID; Luca Mazzoni; Bruno MezzettiORCID

Palabras clave: Food Science; Biotechnology.

Pp. 125-138

doi: 10.1016/j.tifs.2021.02.072

Bioactive compounds in legumes: Implications for sustainable nutrition and health in the elderly population

Maria Vittoria ContiORCID; Lorenzo Guzzetti; Davide PanzeriORCID; Rachele De Giuseppe; Paola CoccettiORCID; Massimo Labra; Hellas CenaORCID

Palabras clave: Food Science; Biotechnology.

Pp. 139-147

doi: 10.1016/j.tifs.2021.03.004

A comparative overview on chili pepper (capsicum genus) and sichuan pepper (zanthoxylum genus): From pungent spices to pharma-foods

Di Zhang; Xiaoxia Sun; Maurizio BattinoORCID; Xiaoou Wei; Jiyong Shi; Lei Zhao; Si Liu; Jianbo Xiao; Bolin Shi; Xiaobo Zou

Palabras clave: Food Science; Biotechnology.

Pp. 148-162

doi: 10.1016/j.tifs.2021.03.012

Biological action mechanisms of fucoxanthin extracted from algae for application in food and cosmetic industries

C. Lourenço-Lopes; M. Fraga-CorralORCID; C. Jimenez-LopezORCID; M. Carpena; A.G. PereiraORCID; P. Garcia-OliveiraORCID; M.A. PrietoORCID; J. Simal-Gandara

Palabras clave: Food Science; Biotechnology.

Pp. 163-181