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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.2021.10.028

Sodium replacement on fish meat products – A systematic review of microbiological, physicochemical and sensory effects

Marlon da Silva Amorim GomesORCID; Lilian Seiko KatoORCID; Anna Paula Azevedo de Carvalho; Antônio Eugenio Castro Cardoso de Almeida; Carlos Adam Conte-Junior

Palabras clave: Food Science; Biotechnology.

Pp. 639-657

doi: 10.1016/j.tifs.2021.10.025

Ensuring food safety using fluorescent nanoparticles-based immunochromatographic test strips

Yuhao Wu; Jiayi Sun; Xiaolin HuangORCID; Weihua Lai; Yonghua Xiong

Palabras clave: Food Science; Biotechnology.

Pp. 658-678

doi: 10.1016/j.tifs.2021.06.032

Transposon sequencing: A powerful tool for the functional genomic study of food-borne pathogens

Xiayu LiuORCID; Guangyu LiuORCID; Yansha Wu; Xinxin Pang; Yajing Wu; Qinshu; Jianrui Niu; Qihe ChenORCID; Xinglin Zhang

Palabras clave: Food Science; Biotechnology.

Pp. 679-687

doi: 10.1016/j.tifs.2021.10.029

Use of encapsulation technology to enrich and fortify bakery, pasta, and cereal-based products

Leila Kamali Rousta; Samad Bodbodak; Mohammad Nejatian; Amir Pouya Ghandehari Yazdi; Zahra Rafiee; Jianbo XiaoORCID; Seid Mahdi JafariORCID

Palabras clave: Food Science; Biotechnology.

Pp. 688-710

doi: 10.1016/j.tifs.2021.10.031

Potential application of laser technology in food processing

Xiuxiu Teng; Min ZhangORCID; Arun S. Mujumdar

Palabras clave: Food Science; Biotechnology.

Pp. 711-722

doi: 10.1016/j.tifs.2021.10.032

Inter-kingdom regulation of human transcriptome by dietary microRNAs: Emerging bioactives from edible plants to treat human diseases?

Sreeram Peringattu KalarikkalORCID; Gopinath M. SundaramORCID

Palabras clave: Food Science; Biotechnology.

Pp. 723-734

doi: 10.1016/j.tifs.2021.10.021

The science of matcha: Bioactive compounds, analytical techniques and biological properties

Hari Prasad Devkota; Bhakta Prasad Gaire; Kengo HoriORCID; Latita Subedi; Anjana Adhikari-Devkota; Tarun Belwal; Keshav Raj Paudel; Niraj Kumar JhaORCID; Sachin Kumar SinghORCID; Dinesh Kumar Chellappan; Philip M. Hansbro; Kamal Dua; Yuki Kurauchi

Palabras clave: Food Science; Biotechnology.

Pp. 735-743

doi: 10.1016/j.tifs.2021.09.002

The energy efficiency of electrohydrodynamic (EHD) drying of foods

Alex Martynenko; Ivanna Bashkir; Tadeusz Kudra

Palabras clave: Food Science; Biotechnology.

Pp. 744-764

doi: 10.1016/j.tifs.2021.11.002

Seaweed products for the future: Using current tools to develop a sustainable food industry

Marthe Jordbrekk BlikraORCID; Themistoklis AltintzoglouORCID; Trond Løvdal; Guro Rognså; Dagbjørn Skipnes; Torstein Skåra; Morten Sivertsvik; Estefanía Noriega Fernández

Palabras clave: Food Science; Biotechnology.

Pp. 765-776

doi: 10.1016/j.tifs.2021.11.003

Portable spectroscopy for high throughput food authenticity screening: Advancements in technology and integration into digital traceability systems

Claire McVeyORCID; Christopher T. Elliott; Andrew Cannavan; Simon D. Kelly; Awanwee PetchkongkaewORCID; Simon A. Haughey

Palabras clave: Food Science; Biotechnology.

Pp. 777-790