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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.2021.10.010

Raman spectroscopic techniques for nondestructive analysis of agri-foods: A state-of-the-art review

Kaiqiang WangORCID; Zonglun Li; Jinjie Li; Hong Lin

Palabras clave: Food Science; Biotechnology.

Pp. 490-504

doi: 10.1016/j.tifs.2021.09.023

Fruit consumption and multiple health outcomes: An umbrella review

Liuqiao Sun; Xiaoping Liang; Yaoyao Wang; Sui Zhu; Qian Ou; Hang Xu; Fangyuan Li; Xuying Tan; Zhiwei Lai; Liuzhen Pu; Xingyi Chen; Jun Wei; Feng Wu; Huilian ZhuORCID; Lijun Wang

Palabras clave: Food Science; Biotechnology.

Pp. 505-518

doi: 10.1016/j.tifs.2021.10.017

Sources, health benefits, and biological properties of zeaxanthin

Abdelhakim Bouyahya; Nasreddine El Omari; Meryem Hakkur; Naoufal El HachlafiORCID; Saoulajan CharfiORCID; Abdelaali Balahbib; Fatima-Ezzahrae Guaouguaou; Maksim Rebezov; Nikolai MaksimiukORCID; Mohammad Ali Shariati; Gokhan Zengin; Naoual El MenyiyORCID; Imane Chamkhi; Saad Bakrim

Palabras clave: Food Science; Biotechnology.

Pp. 519-538

doi: 10.1016/j.tifs.2021.09.016

Structure, function and food applications of carboxymethylated polysaccharides: A comprehensive review

Liuming Xie; Mingyue Shen; Zhijun Wang; Jianhua Xie

Palabras clave: Food Science; Biotechnology.

Pp. 539-557

doi: 10.1016/j.tifs.2021.10.026

Refer to Application of UV-C light to improve safety and overall quality of fish: A systematic review and meta-analysis by Monteiro et al. (2021)

Aziz A. Fallah; Amin Mousavi KhaneghahORCID

Palabras clave: Food Science; Biotechnology.

Pp. 558

doi: 10.1016/j.tifs.2021.10.011

Uncertainty, insightful ignorance, and curiosity: Improving future food science research

Dietrich Knorr; Mary Ann AugustinORCID

Palabras clave: Food Science; Biotechnology.

Pp. 559-568

doi: 10.1016/j.tifs.2021.10.024

Metal–organic frameworks (MOFs) based chemosensors/biosensors for analysis of food contaminants

Zhihong Zhang; Yafei LouORCID; Chuanpan GuoORCID; Qiaojuan Jia; Yingpan Song; Jia-Yue Tian; Shuai Zhang; Minghua Wang; Linghao He; Miao Du

Palabras clave: Food Science; Biotechnology.

Pp. 569-588

doi: 10.1016/j.tifs.2021.10.027

Mono- and diglyceride production from microalgae: Challenges and prospects of high-value emulsifiers

Gabriela Filipini Ferreira; José Gabriel Barreto PessoaORCID; Luisa Fernanda Ríos Pinto; Rubens Maciel Filho; Leonardo Vasconcelos FregolenteORCID

Palabras clave: Food Science; Biotechnology.

Pp. 589-600

doi: 10.1016/j.tifs.2021.10.009

Ohmic heating in fruit and vegetable processing: Quality characteristics, enzyme inactivation, challenges and prospective

Lele Shao; Yijie Zhao; Bo Zou; Xingmin Li; Ruitong Dai

Palabras clave: Food Science; Biotechnology.

Pp. 601-616

doi: 10.1016/j.tifs.2021.05.034

Probiotic microorganisms from non-dairy traditional fermented foods

Shankar Ilango; Usha Antony

Palabras clave: Food Science; Biotechnology.

Pp. 617-638