Catálogo de publicaciones - revistas

Compartir en
redes sociales

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.2019.12.008

Integrated multitrophic aquaculture systems – Potential risks for food safety

João Rosa; Marco F.L. Lemos; Daniel Crespo; Margarida Nunes; Andreia Freitas; Fernando Ramos; Miguel Ângelo Pardal; Sara Leston

Palabras clave: Food Science; Biotechnology.

Pp. 79-90

doi: 10.1016/j.tifs.2019.12.010

Ultrasound-involved emerging strategies for controlling foodborne microbial biofilms

Hang Yu; Yang Liu; Lu Li; Yahui Guo; Yunfei Xie; Yuliang Cheng; Weirong Yao

Palabras clave: Food Science; Biotechnology.

Pp. 91-101

doi: 10.1016/j.tifs.2019.12.019

Construction of food-grade pH-sensitive nanoparticles for delivering functional food ingredients

Ke Xiong; Liyang Zhou; Jinyu Wang; Aiguo Ma; Di Fang; Liu Xiong; Qingjie Sun

Palabras clave: Food Science; Biotechnology.

Pp. 102-113

doi: 10.1016/j.tifs.2019.12.015

Current in vitro digestion systems for understanding food digestion in human upper gastrointestinal tract

Cheng Li; Wenwen Yu; Peng Wu; Xiao Dong Chen

Palabras clave: Food Science; Biotechnology.

Pp. 114-126

doi: 10.1016/j.tifs.2019.12.012

Complicated interactions between bio-adsorbents and mycotoxins during mycotoxin adsorption: Current research and future prospects

Ying Luo; Xiaojiao Liu; Li Yuan; Jianke Li

Palabras clave: Food Science; Biotechnology.

Pp. 127-134

doi: 10.1016/j.tifs.2019.12.013

The influence of dietary patterns on gut microbiome and its consequences for nonalcoholic fatty liver disease

Qing-Song Zhang; Feng-Wei Tian; Jian-Xin Zhao; Hao Zhang; Qi-Xiao Zhai; Wei Chen

Palabras clave: Food Science; Biotechnology.

Pp. 135-144

doi: 10.1016/j.tifs.2019.12.020

Microbial phospholipase D: Identification, modification and application

Zhenxia Zhang; Ming Chen; Wei Xu; Wenli Zhang; Tao Zhang; Cuie Guang; Wanmeng Mu

Palabras clave: Food Science; Biotechnology.

Pp. 145-156

doi: 10.1016/j.tifs.2019.12.016

Cereal-derived arabinoxylans: Structural features and structure–activity correlations

Jing Wang; Junying Bai; Mingcong Fan; Tingting Li; Yan Li; Haifeng Qian; Li Wang; Hui Zhang; Xiguang Qi; Zhiming Rao

Palabras clave: Food Science; Biotechnology.

Pp. 157-165

doi: 10.1016/j.tifs.2019.12.006

Psyllium (Plantago ovata Forsk): From evidence of health benefits to its food application

Elisangela Aparecida Nazario Franco; Ana Sanches-Silva; Regiane Ribeiro-Santos; Nathália Ramos de Melo

Palabras clave: Food Science; Biotechnology.

Pp. 166-175

doi: 10.1016/j.tifs.2019.12.018

Advances in umami taste and aroma of edible mushrooms

Li-bin Sun; Zhi-yong Zhang; Guang Xin; Bing-xin Sun; Xiu-jing Bao; Yun-yun Wei; Xue-mei Zhao; He-ran Xu

Palabras clave: Food Science; Biotechnology.

Pp. 176-187