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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.2022.01.013

Plant protein-based food packaging films; recent advances in fabrication, characterization, and applications

Milad HadidiORCID; Shima JafarzadehORCID; Mehrdad Forough; Farhad Garavand; Saeid Alizadeh; Ali Salehabadi; Amin Mousavi KhaneghahORCID; Seid Mahdi JafariORCID

Palabras clave: Food Science; Biotechnology.

Pp. 154-173

doi: 10.1016/j.tifs.2021.12.033

Evidences and perspectives of the use of probiotics, prebiotics, synbiotics, and postbiotics as adjuvants for prevention and treatment of COVID-19: A bibliometric analysis and systematic review

Douglas Xavier-Santos; Marina PadilhaORCID; Giovanna Alexandre FabianoORCID; Gabriel Vinderola; Adriano Gomes Cruz; Katia SivieriORCID; Adriane Elisabete Costa Antunes

Palabras clave: Food Science; Biotechnology.

Pp. 174-192

doi: 10.1016/j.tifs.2022.01.014

Pectin-based films and coatings with plant extracts as natural preservatives: A systematic review

Joseph Robert NastasiORCID; Vassilis KontogiorgosORCID; Venea Dara DaygonORCID; Melissa A. Fitzgerald

Palabras clave: Food Science; Biotechnology.

Pp. 193-211

doi: 10.1016/j.tifs.2021.12.027

Self-assembling peptides: Molecule-nanostructure-function and application on food industry

Huimin Chen; Xixi Cai; Jing Cheng; Shaoyun Wang

Palabras clave: Food Science; Biotechnology.

Pp. 212-222

doi: 10.1016/j.tifs.2021.12.034

Rational design of technologies for the mitigation of neo-formed contaminants in roasted coffee

Yeison Fernando Barrios-Rodríguez; Nelson Gutiérrez-Guzmán; Franco Pedreschi; María Salomé Mariotti-Celis

Palabras clave: Food Science; Biotechnology.

Pp. 223-235

doi: 10.1016/j.tifs.2022.01.004

The evolution of knowledge on seafood spoilage microbiota from the 20th to the 21st century: Have we finished or just begun?

Dimitrios A. AnagnostopoulosORCID; Foteini F. ParlapaniORCID; Ioannis S. BoziarisORCID

Palabras clave: Food Science; Biotechnology.

Pp. 236-247

doi: 10.1016/j.tifs.2021.11.021

Strengthening the sustainability of European food chains through quality and procurement policies

K. Mattas; E. Tsakiridou; C. KarelakisORCID; D. Lazaridou; M. GortonORCID; J. Filipović; C. HubbardORCID; M. SaidiORCID; D. StojkovicORCID; B. ToccoORCID; A. Tregear; M. VenezianiORCID

Palabras clave: Food Science; Biotechnology.

Pp. 248-253

doi: 10.1016/j.tifs.2021.11.015

Enzyme kinetic approach for mechanistic insight and predictions of in vivo starch digestibility and the glycaemic index of foods

Peter J. Butterworth; Balázs H. Bajka; Cathrina H. EdwardsORCID; Frederick J. Warren; Peter R. EllisORCID

Palabras clave: Food Science; Biotechnology.

Pp. 254-264

doi: 10.1016/j.tifs.2022.01.008

Role of structural properties of bioactive peptides in their stability during simulated gastrointestinal digestion: A systematic review

Tausif Ahmed; Xiaohong SunORCID; Chibuike C. Udenigwe

Palabras clave: Food Science; Biotechnology.

Pp. 265-273

doi: 10.1016/j.tifs.2021.12.026

Microencapsulation by spray chilling in the food industry: Opportunities, challenges, and innovations

Jayne de Abreu FigueiredoORCID; Carlos Ramon de Paula Silva; Matheus Felipe Souza Oliveira; Laís Bruno Norcino; Pedro Henrique Campelo; Diego Alvarenga BotrelORCID; Soraia Vilela Borges

Palabras clave: Food Science; Biotechnology.

Pp. 274-287