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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.2021.11.034

Optimizing oral delivery of next generation probiotics

Anders Meyer TorpORCID; Martin Iain BahlORCID; Anja Boisen; Tine Rask LichtORCID

Palabras clave: Food Science; Biotechnology.

Pp. 101-109

doi: 10.1016/j.tifs.2021.11.011

The confrontation of consumer beliefs about the impact of microwave-processing on food and human health with existing research

Paulina GuzikORCID; Andrzej SzymkowiakORCID; Piotr KulawikORCID; Marzena Zając; Władysław Migdał

Palabras clave: Food Science; Biotechnology.

Pp. 110-121

doi: 10.1016/j.tifs.2021.12.004

Food spoilage, bioactive food fresh-keeping films and functional edible coatings: Research status, existing problems and development trend

Xinyu Sun; Jiao Wang; Mengna Dong; Hui Zhang; Lihua Li; Li WangORCID

Palabras clave: Food Science; Biotechnology.

Pp. 122-132

doi: 10.1016/j.tifs.2021.12.006

Ensuring the quality of meat in cold chain logistics: A comprehensive review

Qing-Shan RenORCID; Kui Fang; Xin-Ting Yang; Jia-Wei Han

Palabras clave: Food Science; Biotechnology.

Pp. 133-151

doi: 10.1016/j.tifs.2021.12.008

Compositional, structural design and nutritional aspects of texture-modified foods for the elderly

Marta GallegoORCID; José Manuel Barat; Raúl GrauORCID; Pau TalensORCID

Palabras clave: Food Science; Biotechnology.

Pp. 152-163

doi: 10.1016/j.tifs.2021.11.022

MIP-based extraction techniques for the determination of antibiotic residues in edible meat samples: Design, performance & recent developments

Kamran Banan; Dara Hatamabadi; Hanif Afsharara; Bahar Mostafiz; Hadise Sadeghi; Soheil Rashidi; Amirreza Dowlati Beirami; Mohammad-Ali Shahbazi; Rüstem Keçili; Chaudhery Mustansar HussainORCID; Fatemeh Ghorbani-Bidkorbeh

Palabras clave: Food Science; Biotechnology.

Pp. 164-178

doi: 10.1016/j.tifs.2021.11.027

NX toxins: New threat posed by Fusarium graminearum species complex

Lingqiao Chen; Junhua Yang; Haoyu Wang; Xianli Yang; Chengkang Zhang; Zhihui Zhao; Jianhua WangORCID

Palabras clave: Food Science; Biotechnology.

Pp. 179-191

doi: 10.1016/j.tifs.2021.11.032

Recent advances on the improvement of quercetin bioavailability

Kevser KandemirORCID; Merve TomasORCID; David Julian McClements; Esra CapanogluORCID

Palabras clave: Food Science; Biotechnology.

Pp. 192-200

doi: 10.1016/j.tifs.2021.12.010

Valorisation of plant seed as natural bioactive compounds by various extraction methods: A review

Nurizzati Mohd Daud; Nicky Rahmana Putra; Roslina Jamaludin; Nur Salsabila Md Norodin; Nurul Syaza Sarkawi; Muhammad Hamiz Syukri Hamzah; Hasmida Mohd Nasir; Dayang Norulfairuz Abang ZaidelORCID; Mohd Azizi Che Yunus; Liza Md SallehORCID

Palabras clave: Food Science; Biotechnology.

Pp. 201-214

doi: 10.1016/j.tifs.2021.12.009

A review of recent progress in reducing NaCl content in meat and fish products using basic amino acids

Yawei Zhang; Xiuyun Guo; Zengqi Peng; Muneer Ahmed Jamali

Palabras clave: Food Science; Biotechnology.

Pp. 215-226