Catálogo de publicaciones - revistas

Compartir en
redes sociales

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.2021.11.030

Coffee brews as food matrices for delivering probiotics: Opportunities, challenges, and potential health benefits

Mei Zhi Alcine Chan; Shao-Quan Liu

Palabras clave: Food Science; Biotechnology.

Pp. 227-242

doi: 10.1016/j.tifs.2021.11.029

On-off-on fluorescent nanosensing: Materials, detection strategies and recent food applications

Haoyang He; Da-Wen SunORCID; Zhihui Wu; Hongbin Pu; Qingyi Wei

Palabras clave: Food Science; Biotechnology.

Pp. 243-256

doi: 10.1016/j.tifs.2021.12.005

Trends and challenges of starch-based foams for use as food packaging and food container

Delia Rita Tapia-BlácidoORCID; Guilherme José AguilarORCID; Mateus Teixeira de Andrade; Márcio F. Rodrigues-Júnior; Fernanda C. Guareschi-Martins

Palabras clave: Food Science; Biotechnology.

Pp. 257-271

doi: 10.1016/j.tifs.2021.12.007

Designing delivery systems for functional ingredients by protein/polysaccharide interactions

Hao LiORCID; Teng Wang; Yulin Hu; Jianfeng Wu; Paul Van der MeerenORCID

Palabras clave: Food Science; Biotechnology.

Pp. 272-287

doi: 10.1016/j.tifs.2021.12.015

Nutritional values, beneficial effects, and food applications of broccoli (Brassica oleracea var. italica Plenck)

Hang LiORCID; Yu Xia; Hong-Yan Liu; Huan Guo; Xiao-Qin He; Yi Liu; Ding-Tao Wu; Ying-Hui Mai; Hua-Bin LiORCID; Liang Zou; Ren-You Gan

Palabras clave: Food Science; Biotechnology.

Pp. 288-308

doi: 10.1016/j.tifs.2021.12.017

A review of unilateral grippers for meat industry automation

S. Ross; O. Korostynska; L.E. Cordova-Lopez; A. Mason

Palabras clave: Food Science; Biotechnology.

Pp. 309-319

doi: 10.1016/j.tifs.2021.12.011

Changes of starch during thermal processing of foods: Current status and future directions

Xia Liu; Shiqing Huang; Chen Chao; Jinglin Yu; Les Copeland; Shujun Wang

Palabras clave: Food Science; Biotechnology.

Pp. 320-337

doi: 10.1016/j.tifs.2021.12.014

An overview of the lithium content and lithiation of the cultivable macrofungal species, Agaricus bisporus and Pleurotus spp.

Jerzy FalandyszORCID; Alwyn R. Fernandes; Daniela MeloniORCID

Palabras clave: Food Science; Biotechnology.

Pp. 338-347

doi: 10.1016/j.tifs.2021.08.017

Bioactive peptides derived from marine sources: Biological and functional properties

Sara Alexandra CunhaORCID; Manuela Estevez Pintado

Palabras clave: Food Science; Biotechnology.

Pp. 348-370

doi: 10.1016/j.tifs.2021.12.018

Edible insects in the metabolomics era. First steps towards the implementation of entometabolomics in food systems

Giulia Poma; Matthias Cuykx; Katyeny Manuela Da Silva; Elias IturrospeORCID; Alexander L.N. van Nuijs; Arnold van Huis; Adrian CovaciORCID

Palabras clave: Food Science; Biotechnology.

Pp. 371-377