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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.2019.07.022

Gamma glutamyl peptides: The food source, enzymatic synthesis, kokumi-active and the potential functional properties – A review

Juan YangORCID; Weidong Bai; Xiaofang Zeng; Chun Cui

Palabras clave: Food Science; Biotechnology.

Pp. 339-346

doi: 10.1016/j.tifs.2019.07.035

Use of NMR applications to tackle future food fraud issues

Anatoly P. SobolevORCID; Freddy Thomas; James Donarski; Cinzia Ingallina; Simone Circi; Flaminia Cesare MarincolaORCID; Donatella Capitani; Luisa Mannina

Palabras clave: Food Science; Biotechnology.

Pp. 347-353

doi: 10.1016/j.tifs.2019.07.014

Research progress on extraction, biological activities and delivery systems of natural astaxanthin

Tong Zhao; Xiaojia Yan; Lijun Sun; Tianxin Yang; Xin Hu; Zixin He; Fuguo Liu; Xuebo Liu

Palabras clave: Food Science; Biotechnology.

Pp. 354-361

doi: 10.1016/j.tifs.2019.07.042

Plants of the genus Vitis: Phenolic compounds, anticancer properties and clinical relevance

Bahare SalehiORCID; Sanja Vlaisavljevic; Charles Oluwaseun Adetunji; Juliana Bunmi Adetunji; Dorota KregielORCID; Hubert AntolakORCID; Ewelina Pawlikowska; Yadav Uprety; Ksenija S. Mileski; Hari Prasad DevkotaORCID; Javad Sharifi-RadORCID; Gitishree Das; Jayanta Kumar PatraORCID; Arun Kumar Jugran; Antonio Segura-Carretero; María del Mar Contreras

Palabras clave: Food Science; Biotechnology.

Pp. 362-379

doi: 10.1016/j.tifs.2019.07.046

Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions

João Graça; Cristina A. GodinhoORCID; Monica Truninger

Palabras clave: Food Science; Biotechnology.

Pp. 380-390

doi: 10.1016/j.tifs.2019.07.045

A critical review on analytical techniques to detect adulteration of extra virgin olive oil

Maninder Meenu; Qianxi Cai; Baojun Xu

Palabras clave: Food Science; Biotechnology.

Pp. 391-408

doi: 10.1016/j.tifs.2019.07.040

Global food safety as a complex adaptive system: Key concepts and future prospects

Rounaq NayakORCID; Patrick Waterson

Palabras clave: Food Science; Biotechnology.

Pp. 409-425

doi: 10.1016/j.tifs.2019.07.044

The bidirectional relationship between host physiology and microbiota and health benefits of probiotics: A review

Dan Cheng; Jingzheng SongORCID; Meizhen Xie; Danfeng Song

Palabras clave: Food Science; Biotechnology.

Pp. 426-435

doi: 10.1016/j.tifs.2019.07.032

Global status of insects as food and feed source: A review

Sergey GovorushkoORCID

Palabras clave: Food Science; Biotechnology.

Pp. 436-445

doi: 10.1016/j.tifs.2019.07.047

Chocolate quality and conching

Omer Said Toker; Ibrahim Palabiyik; Nevzat Konar

Palabras clave: Food Science; Biotechnology.

Pp. 446-453