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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.2021.02.011

Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example

Qun Wu; Yang ZhuORCID; Cheng Fang; Rene H. Wijffels; Yan Xu

Palabras clave: Food Science; Biotechnology.

Pp. 321-331

doi: 10.1016/j.tifs.2021.02.012

The two faces of capsiate: Nutraceutical and therapeutic potential

Reena Gupta; Bhupinder KapoorORCID; Monica GulatiORCID; Sachin Kumar SinghORCID; Deepika Saxena

Palabras clave: Food Science; Biotechnology.

Pp. 332-348

doi: 10.1016/j.tifs.2021.01.076

4D printing: Recent advances and proposals in the food sector

Xiuxiu Teng; Min ZhangORCID; Arun S. Mujumdar

Palabras clave: Food Science; Biotechnology.

Pp. 349-363

doi: 10.1016/j.tifs.2021.01.090

Production of pulse protein ingredients and their application in plant-based milk alternatives

Martin Vogelsang-O’Dwyer; Emanuele Zannini; Elke K. ArendtORCID

Palabras clave: Food Science; Biotechnology.

Pp. 364-374

doi: 10.1016/j.tifs.2021.02.014

Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry

Evelin KorczORCID; László VargaORCID

Palabras clave: Food Science; Biotechnology.

Pp. 375-384

doi: 10.1016/j.tifs.2021.01.068

The role of phenolic compounds against Listeria monocytogenes in food. A review

Sol ZamuzORCID; Paulo E.S. MunekataORCID; Christian K.O. DzuvorORCID; Wangang Zhang; Anderson S. Sant'Ana; José M. LorenzoORCID

Palabras clave: Food Science; Biotechnology.

Pp. 385-392

doi: 10.1016/j.tifs.2021.02.013

Fingerprinting and tagging detection of mycotoxins in agri-food products by surface-enhanced Raman spectroscopy: Principles and recent applications

Zhihui Wu; Hongbin Pu; Da-Wen Sun

Palabras clave: Food Science; Biotechnology.

Pp. 393-404

doi: 10.1016/j.tifs.2021.02.015

Caviar and fish roe substitutes: Current status of their nutritive value, bio-chemical diversity, authenticity and quality control methods with future perspectives

Mohamed A. Farag; Bishoy Abib; Sherouk Tawfik; Noha Shafik; Amira R. Khattab

Palabras clave: Food Science; Biotechnology.

Pp. 405-417

doi: 10.1016/j.tifs.2021.02.007

Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms

Sara Marçal; Ana Sofia Sousa; Oludemi Taofiq; Filipa AntunesORCID; Alcina M.M.B. Morais; Ana Cristina Freitas; Lillian Barros; Isabel C.F.R. Ferreira; Manuela Pintado

Palabras clave: Food Science; Biotechnology.

Pp. 418-431

doi: 10.1016/j.tifs.2021.02.033

Values-added utilization of protein and hydrolysates from animal processing by-product livers: A review

Ye Zou; Fereidoon Shahidi; Haibo Shi; Jiankang WangORCID; Yan Huang; Weimin Xu; Daoying Wang

Palabras clave: Food Science; Biotechnology.

Pp. 432-442