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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.2022.02.011

Functionalization of pasta through the incorporation of bioactive compounds from agri-food by-products: Fundamentals, opportunities, and drawbacks

Serena CarpentieriORCID; Dominique Larrea-WachtendorffORCID; Francesco Donsì; Giovanna FerrariORCID

Palabras clave: Food Science; Biotechnology.

Pp. 49-65

doi: 10.1016/j.tifs.2022.02.020

Health-promoting potential of betalains in vivo and their relevance as functional ingredients: A review

Pedro Martínez-Rodríguez; M. Alejandra Guerrero-Rubio; Paula Henarejos-Escudero; Francisco García-CarmonaORCID; Fernando Gandía-Herrero

Palabras clave: Food Science; Biotechnology.

Pp. 66-82

doi: 10.1016/j.tifs.2022.01.034

Ultrasound-assisted extraction of lipids as food components: Mechanism, solvent, feedstock, quality evaluation and coupled technologies – A review

Yong DengORCID; Wenjun Wang; Shunan Zhao; Xiaoling Yang; Weidong Xu; Mingming Guo; Enbo Xu; Tian Ding; Xingqian Ye; Donghong Liu

Palabras clave: Food Science; Biotechnology.

Pp. 83-96

doi: 10.1016/j.tifs.2022.02.002

Plant volatiles: Using Scented molecules as food additives

Nabila Ben Derbassi; Mariana C. PedrosaORCID; Sandrina Heleno; Marcio CarochoORCID; Isabel C.F.R. Ferreira; Lillian Barros

Palabras clave: Food Science; Biotechnology.

Pp. 97-103

doi: 10.1016/j.tifs.2022.01.022

Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating?

Williara Queiroz de OliveiraORCID; Paulo Henrique Machado De Sousa; Glaucia Maria Pastore

Palabras clave: Food Science; Biotechnology.

Pp. 104-109

doi: 10.1016/j.tifs.2022.02.016

Fabricating low glycaemic index foods: Enlightened by the impacts of soluble dietary fibre on starch digestibility

Zhenjiang Zhou; Fayin Ye; Lin Lei; Siyuan Zhou; Guohua ZhaoORCID

Palabras clave: Food Science; Biotechnology.

Pp. 110-122

doi: 10.1016/j.tifs.2022.02.010

Spice oleoresins as value-added ingredient for food industry: Recent advances and perspectives.

Fernanda Ramalho ProcopioORCID; Mariana Costa Ferraz; Bruno Nicolau Paulino; Paulo José do Amaral Sobral; Miriam Dupas HubingerORCID

Palabras clave: Food Science; Biotechnology.

Pp. 123-139

doi: 10.1016/j.tifs.2022.02.024

Recent advances in the study of modified cellulose in meat products: Modification method of cellulose, meat quality improvement and safety concern

Lei ZhouORCID; Wangang Zhang; Jingyu Wang

Palabras clave: Food Science; Biotechnology.

Pp. 140-156

doi: 10.1016/j.tifs.2022.02.003

Circular economy and secondary raw materials from fruits as sustainable source for recovery and reuse. A review

Pierpaolo ScaranoORCID; Rosaria SciarrilloORCID; Maria Tartaglia; Daniela ZuzoloORCID; Carmine GuarinoORCID

Palabras clave: Food Science; Biotechnology.

Pp. 157-170

doi: 10.1016/j.tifs.2022.02.026

Advances in the activity evaluation and cellular regulation pathways of food-derived antioxidant peptides

Renzhi Lv; Yifei Dong; Zhijie Bao; Simin Zhang; Songyi Lin; Na SunORCID

Palabras clave: Food Science; Biotechnology.

Pp. 171-186