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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.2021.10.022

Ultrasound-assisted extraction of mucilaginous seed hydrocolloids: Physicochemical properties and food applications

Sara Hedayati; Mehrdad Niakousari; Siavash Babajafari; Seyed Mohammad Mazloomi

Palabras clave: Food Science; Biotechnology.

Pp. 356-361

doi: 10.1016/j.tifs.2021.10.020

Yeast cell-derived delivery systems for bioactives

Chen Tan; Meigui Huang; David Julian McClements; Baoguo Sun; Jing Wang

Palabras clave: Food Science; Biotechnology.

Pp. 362-373

doi: 10.1016/j.tifs.2021.09.021

How far is it from infant formula to human milk? A look at the human milk oligosaccharides

Wusun Li; Jingxuan Wang; Yingying Lin; Yixuan Li; Fazheng Ren; Huiyuan Guo

Palabras clave: Food Science; Biotechnology.

Pp. 374-387

doi: 10.1016/j.tifs.2021.10.019

Progress in the application of lecithins in water-in-oil emulsions

Mengzhu Wang; Weiqiang Yan; Yulin Zhou; Liuping Fan; Yuanfa Liu; Jinwei Li

Palabras clave: Food Science; Biotechnology.

Pp. 388-398

doi: 10.1016/j.tifs.2021.10.002

Vegetable waste and by-products to feed a healthy gut microbiota: Current evidence, machine learning and computational tools to design novel microbiome-targeted foods

Carlos SabaterORCID; Inés Calvete-Torre; Mar Villamiel; F. Javier MorenoORCID; Abelardo MargollesORCID; Lorena RuizORCID

Palabras clave: Food Science; Biotechnology.

Pp. 399-417

doi: 10.1016/j.tifs.2021.10.005

StOSt-rich fats in the manufacture of heat-stable chocolates and their potential impacts on fat bloom behaviors

Jun Jin; Qingzhe Jin; Casimir C. Akoh; Xingguo WangORCID

Palabras clave: Food Science; Biotechnology.

Pp. 418-430

doi: 10.1016/j.tifs.2021.10.016

Processing technologies for manufacturing tea beverages: From traditional to advanced hybrid processes

Shuang Liang; Daniel Granato; Chun Zou; Ying Gao; Yan Zhu; Liang Zhang; Jun-Feng Yin; Weibiao Zhou; Yong-Quan Xu

Palabras clave: Food Science; Biotechnology.

Pp. 431-446

doi: 10.1016/j.tifs.2021.10.015

Lycopene: From tomato to its nutraceutical use and its association with nanotechnology

Gabriela Corrêa CarvalhoORCID; Bruna Almeida Furquim de CamargoORCID; Jennifer Thayanne Cavalcante de Araújo; Marlus ChorilliORCID

Palabras clave: Food Science; Biotechnology.

Pp. 447-458

doi: 10.1016/j.tifs.2021.10.023

Designing healthier foods: Reducing the content or digestibility of key nutrients

Henriette M.C. AzeredoORCID; Renata V. TononORCID; David J. McClements

Palabras clave: Food Science; Biotechnology.

Pp. 459-470

doi: 10.1016/j.tifs.2021.10.013

Novel food packaging materials including plant-based byproducts: A review

R. SanthoshORCID; Debarshi Nath; Preetam SarkarORCID

Palabras clave: Food Science; Biotechnology.

Pp. 471-489