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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.2021.01.069

Role of food nutrients and supplementation in fighting against viral infections and boosting immunity: A review

Rohit Thirumdas; Anjinelyulu Kothakota; R. Pandiselvam; Akbar Bahrami; Francisco J. Barba

Palabras clave: Food Science; Biotechnology.

Pp. 66-77

doi: 10.1016/j.tifs.2021.01.070

Recent updates on the chemistry, bioactivities, mode of action, and industrial applications of plant essential oils

Zhi-Jing Ni; Xin Wang; Yi Shen; Kiran Thakur; Jinzhi Han; Jian-Guo Zhang; Fei Hu; Zhao-Jun WeiORCID

Palabras clave: Food Science; Biotechnology.

Pp. 78-89

doi: 10.1016/j.tifs.2021.01.018

Advances in pre-treatment techniques and green extraction technologies for bioactives from seaweeds

Viruja Ummat; Saravana Periaswamy Sivagnanam; Gaurav Rajauria; Colm O'Donnell; Brijesh Kumar TiwariORCID

Palabras clave: Food Science; Biotechnology.

Pp. 90-106

doi: 10.1016/j.tifs.2021.01.072

Functionalization of bovine whey proteins by dietary phenolics from molecular-level fabrications and mixture-level combinations

Gang WuORCID; Xiaodan HuiORCID; Xi GongORCID; Khan Nhu Tran; Letitia StipkovitsORCID; Maneesha S. Mohan; Margaret A. BrennanORCID; Charles S. BrennanORCID

Palabras clave: Food Science; Biotechnology.

Pp. 107-119

doi: 10.1016/j.tifs.2021.01.082

Nutrient profile models a useful tool to facilitate healthier food choices: A comprehensive review

Mariana Santos; Ana Isabel Rito; Filipa Nunes Matias; Ricardo Assunção; Isabel Castanheira; Isabel Loureiro

Palabras clave: Food Science; Biotechnology.

Pp. 120-131

doi: 10.1016/j.tifs.2021.02.001

Comparison of the behavior of fungal and plant cell wall during gastrointestinal digestion and resulting health effects: A review

Raffaele ColosimoORCID; Frederick J. Warren; Cathrina H. EdwardsORCID; Peter Ryden; Paul S. DyerORCID; Tim J.A. Finnigan; Peter J. Wilde

Palabras clave: Food Science; Biotechnology.

Pp. 132-141

doi: 10.1016/j.tifs.2021.01.071

High-resolution mass spectrometry-based metabolomics for the discrimination between organic and conventional crops: A review

Alina MihailovaORCID; Simon D. Kelly; Olivier P. ChevallierORCID; Christopher T. Elliott; Britt M. MaestroniORCID; Andrew Cannavan

Palabras clave: Food Science; Biotechnology.

Pp. 142-154

doi: 10.1016/j.tifs.2021.01.081

Buckwheat proteins and peptides: Biological functions and food applications

Fan Zhu

Palabras clave: Food Science; Biotechnology.

Pp. 155-167

doi: 10.1016/j.tifs.2021.01.087

Potential processing technologies for developing sorghum-based food products: An update and comprehensive review

Ahmed K. Rashwan; Hala A. Yones; Naymul Karim; Eman M. Taha; Wei Chen

Palabras clave: Food Science; Biotechnology.

Pp. 168-182

doi: 10.1016/j.tifs.2021.01.093

Aflatoxin M1 in milk: A global occurrence, intake, & exposure assessment

Nikita Saha Turna; Felicia WuORCID

Palabras clave: Food Science; Biotechnology.

Pp. 183-192