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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.2021.08.015

Bovine and ovine meat co-products valorisation opportunities: A systematic literature review

Ankush P. Shirsath; Maeve M. Henchion

Palabras clave: Food Science; Biotechnology.

Pp. 57-70

doi: 10.1016/j.tifs.2021.08.033

Phenolic-protein interactions in foods and post ingestion: Switches empowering health outcomes

Hui Guan; Wenyuan Zhang; Dongxiao Sun-Waterhouse; Yang Jiang; Feng Li; Geoffrey I.N. WaterhouseORCID; Dapeng Li

Palabras clave: Food Science; Biotechnology.

Pp. 71-86

doi: 10.1016/j.tifs.2021.09.020

3D printing: Development of animal products and special foods

Zuhaib F. Bhat; James D. MortonORCID; Sunil Kumar; Hina F. Bhat; Rana Muhammad AadilORCID; Alaa El-Din A. Bekhit

Palabras clave: Food Science; Biotechnology.

Pp. 87-105

doi: 10.1016/j.tifs.2021.09.014

A concise review on food quality assessment using digital image processing

Maninder Meenu; Chinmay KuradeORCID; Bala Chakravarthy Neelapu; Sahil KalraORCID; Hosahalli S. RamaswamyORCID; Yong Yu

Palabras clave: Food Science; Biotechnology.

Pp. 106-124

doi: 10.1016/j.tifs.2021.08.013

The evolvement of food safety culture assessment: A mixed-methods systematic review

Laís Mariano Zanin; Elke StedefeldtORCID; Pieternel A. Luning

Palabras clave: Food Science; Biotechnology.

Pp. 125-142

doi: 10.1016/j.tifs.2021.09.019

The health-promoting potential of peptides from brewing by-products: An up-to-date review

Rita Ribeiro-OliveiraORCID; Zita E. Martins; Joana Beatriz SousaORCID; Isabel M.P.L.V.O. FerreiraORCID; Carmen Diniz

Palabras clave: Food Science; Biotechnology.

Pp. 143-153

doi: 10.1016/j.tifs.2021.09.015

The use of soluble gas stabilization technology on food – A review

Sara EsmaeilianORCID; Bjørn Tore Rotabakk; Jørgen Lerfall; Anita Nordeng JakobsenORCID; Nanna Abel; Morten SivertsvikORCID; Anna OlsenORCID

Palabras clave: Food Science; Biotechnology.

Pp. 154-166

doi: 10.1016/j.tifs.2021.09.026

Pectin-based active packaging: A critical review on preparation, physical properties and novel application in food preservation

Jiayin Huang; Zhiheng Hu; Lingping Hu; Gaoshang Li; Qian Yao; Yaqin Hu

Palabras clave: Food Science; Biotechnology.

Pp. 167-178

doi: 10.1016/j.tifs.2021.09.024

Comprehensive research on mango by-products applications in food industry

Rodrigo Oliver-SimancasORCID; Lara Labrador-Fernández; M. Consuelo Díaz-Maroto; M. Soledad Pérez-Coello; M. Elena Alañón

Palabras clave: Food Science; Biotechnology.

Pp. 179-188

doi: 10.1016/j.tifs.2021.10.003

Fifty years of research on Tinospora cordifolia: From botanical plant to functional ingredient in foods

Heena SharmaORCID; Priyanka Singh Rao; Ashish Kumar Singh

Palabras clave: Food Science; Biotechnology.

Pp. 189-206