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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.2021.12.035

Delving the role of nutritional psychiatry to mitigate the COVID-19 pandemic induced stress, anxiety and depression

Muhammad Asim Shabbir; Fakiha Mehak; Zaira Mumal KhanORCID; Waqar Ahmed; Syed Muhammad Abrar Ul Haq; Moazzam Rafiq Khan; Zuhaib F. Bhat; Rana Muhammad AadilORCID

Palabras clave: Food Science; Biotechnology.

Pp. 25-35

doi: 10.1016/j.tifs.2022.01.010

Nanostructures self-assembled from food-grade molecules with pH-cycle as functional food ingredients

Tao WangORCID; Jiaxin Wu; Ren Wang; Qixin Zhong

Palabras clave: Food Science; Biotechnology.

Pp. 36-47

doi: 10.1016/j.tifs.2021.12.028

Cultured meat production fuelled by fermentation

Satnam SinghORCID; Wee Swan YapORCID; Xiao Yu GeORCID; Veronica Lee Xi Min; Deepak Choudhury

Palabras clave: Food Science; Biotechnology.

Pp. 48-58

doi: 10.1016/j.tifs.2021.12.032

In-package plasma: From reactive chemistry to innovative food preservation technologies

Renwu ZhouORCID; Adel Rezaeimotlagh; Rusen Zhou; Tianqi ZhangORCID; Peiyu WangORCID; Jungmi HongORCID; Behdad SoltaniORCID; Anne Mai-ProchnowORCID; Xinyu Liao; Tian Ding; Tao ShaoORCID; Erik W. ThompsonORCID; Kostya (Ken) Ostrikov; Patrick J. Cullen

Palabras clave: Food Science; Biotechnology.

Pp. 59-74

doi: 10.1016/j.tifs.2022.01.012

Interactions between nanoparticle-based food additives and other food ingredients: A review of current knowledge

Mehran MoradiORCID; Roghayieh RazaviORCID; Abdullah Khalid OmerORCID; Azra Farhangfar; David Julian McClements

Palabras clave: Food Science; Biotechnology.

Pp. 75-87

doi: 10.1016/j.tifs.2022.01.001

Applications of chitosan-based carrier as an encapsulating agent in food industry

Gisoo Maleki; Ernst J. WolteringORCID; M.R. MozafariORCID

Palabras clave: Food Science; Biotechnology.

Pp. 88-99

doi: 10.1016/j.tifs.2021.12.029

Microbial hosts for production of D-arabitol: Current state-of-art and future prospects

Yuvaraj Ravikumar; Sirajunnisa Abdul Razack; Lakshmi Narayanan Ponpandian; Guoyan Zhang; Junhua Yun; Jiaqi Huang; Donghun Lee; Xiaolan Li; Yuan Dou; Xianghui Qi

Palabras clave: Food Science; Biotechnology.

Pp. 100-110

doi: 10.1016/j.tifs.2022.01.011

A patent review of polyphenol nano-formulations and their commercialization

Theresa F. RambaranORCID

Palabras clave: Food Science; Biotechnology.

Pp. 111-122

doi: 10.1016/j.tifs.2022.01.007

The concerning food safety issue of pyrrolizidine alkaloids: An overview

Natalia Casado; Sonia Morante-Zarcero; Isabel SierraORCID

Palabras clave: Food Science; Biotechnology.

Pp. 123-139

doi: 10.1016/j.tifs.2022.01.006

Futuristic food fortification with a balanced ratio of dietary ω-3/ω-6 omega fatty acids for the prevention of lifestyle diseases

Alok PatelORCID; Sneha Sawant Desai; Varsha Kelkar Mane; Josefine Enman; Ulrika Rova; Paul Christakopoulos; Leonidas MatsakasORCID

Palabras clave: Food Science; Biotechnology.

Pp. 140-153