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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.2017.06.012

The emerging use of mycosterols in food industry along with the current trend of extended use of bioactive phytosterols

Rúbia C.G. Corrêa; Rosane M. PeraltaORCID; Adelar Bracht; Isabel C.F.R. Ferreira

Palabras clave: Food Science; Biotechnology.

Pp. 19-35

doi: 10.1016/j.tifs.2017.06.014

Emerging preservation technologies in grapes for winemaking

Antonio MorataORCID; Iris Loira; Ricardo VejaranoORCID; Carmen González; María Jesús Callejo; José Antonio Suárez-Lepe

Palabras clave: Food Science; Biotechnology.

Pp. 36-43

doi: 10.1016/j.tifs.2017.06.010

The importance of food naturalness for consumers: Results of a systematic review

Sergio Román; Luis Manuel Sánchez-Siles; Michael Siegrist

Palabras clave: Food Science; Biotechnology.

Pp. 44-57

doi: 10.1016/j.tifs.2017.05.014

Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments

Flora-Glad Chizoba Ekezie; Da-Wen SunORCID; Zhang Han; Jun-Hu Cheng

Palabras clave: Biotechnology; Food Science.

Pp. 58-69

doi: 10.1016/j.tifs.2017.06.017

Food fraud vulnerability and its key factors

Saskia M. van Ruth; Wim Huisman; Pieternel A. Luning

Palabras clave: Food Science; Biotechnology.

Pp. 70-75

doi: 10.1016/j.tifs.2017.06.019

Omega-3 polyunsaturated fatty acids and mitochondria, back to the future

Marcos Roberto de OliveiraORCID; Seyed Fazel Nabavi; Seyed Mohammad Nabavi; Fernanda Rafaela Jardim

Palabras clave: Food Science; Biotechnology.

Pp. 76-92

doi: 10.1016/j.tifs.2017.06.001

Emerging non-destructive terahertz spectroscopic imaging technique: Principle and applications in the agri-food industry

Kaiqiang Wang; Da-Wen SunORCID; Hongbin Pu

Palabras clave: Food Science; Biotechnology.

Pp. 93-105

doi: 10.1016/j.tifs.2017.07.003

Food industry by-products used as functional ingredients of bakery products

Z.E. Martins; O. Pinho; I.M.P.L.V.O. FerreiraORCID

Palabras clave: Food Science; Biotechnology.

Pp. 106-128

doi: 10.1016/j.tifs.2017.07.004

The production of gluten-free beer: Degradation of hordeins during malting and brewing and the application of modern process technology focusing on endogenous malt peptidases

Roland KerpesORCID; Susann Fischer; Thomas Becker

Palabras clave: Food Science; Biotechnology.

Pp. 129-138

doi: 10.1016/j.tifs.2017.07.005

Updated knowledge about pyranoanthocyanins: Impact of oxygen on their contents, and contribution in the winemaking process to overall wine color

Cindy Quaglieri; Michael Jourdes; Pierre Waffo-Teguo; Pierre-Louis Teissedre

Palabras clave: Food Science; Biotechnology.

Pp. 139-149