Trends in Food Science & Technology is one of the premier international peer-reviewed journals publishing critical reviews and commentaries 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, Commentaries, Conference Reports and Book Reviews, plus a calendar of upcoming conferences, courses and exhibitions. It does not publish research papers.
《食品科学与技术趋势》是国际同行评审的主要期刊之一，发表对当前技术、食品科学和人类营养的评论和评论。它的作用是填补专业初级期刊和一般贸易杂志之间差距，以可读性强、科学严谨的方式关注最有前途的新研究进展及其目前和潜在的食品工业应用。主题包括新的或新颖的原材料，包括生物活性化合物、成分和技术;分子、微观和宏观结构;食品工程的新发展;在线控制的快速技术;新的加工和包装技术;先进的生物技术和纳米科学在食品研究中的发展和应用;质量保证方法和组学技术的应用;食品中生物和非生物危害的风险评估;食物过敏和不耐受;食物功能和饮食与疾病的关系;以及消费者对食品的态度和风险评估。2出版物包括精选的评论，评论，会议报告和书评，加上即将举行的会议，课程和展览的日历。它不发表研究论文。
Starch based Pickering emulsions: Fabrication, properties, and applications
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.01.012
Antibiotic resistance in foodborne bacteria
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2018.08.001
Micro/nano-encapsulated phase change materials (PCMs) as emerging materials for the food industry
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.07.003
An overview on preparation of emulsion-filled gels and emulsion particulate gels
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.02.043
A review of new directions in managing fruit and vegetable processing by-products
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.03.021
State-of-the-art in terahertz sensing for food and water security – A comprehensive review
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.01.019
Mulberry: A review of bioactive compounds and advanced processing technology
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2018.11.017
From extraction of valuable compounds to health promoting benefits of olive leaves through bioaccessibility, bioavailability and impact on gut microbiota
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2018.11.005
Internet of Things in food safety: Literature review and a bibliometric analysis
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/j.tifs.2019.11.002
The effects of mycotoxin patulin on cells and cellular components
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2018.10.010
Particle-based stabilization of water-in-water emulsions containing mixed biopolymers
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2018.11.004
Pulsed light as an emerging technology to cause disruption for food and adjacent industries – Quo vadis?
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.03.027
Mycotoxin contamination in food: an exposition on spices
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.08.010
Reformulating foods to meet current scientific knowledge about salt, sugar and fats
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2018.11.002
Global status of insects as food and feed source: A review
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.07.032
A systematic review of the potential uses of pine bark in food industry and health care
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2018.07.007
Recent Application of imaging techniques for Fruit quality Assessment
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/j.tifs.2019.10.004
Reconsidering conventional and innovative methods for pectin extraction from fruit and vegetable waste: Targeting rhamnogalacturonan I
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/j.tifs.2019.11.001
Balancing the desire to decrease food waste with requirements of food safety
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2018.07.019
Determining the provenance and authenticity of seafood: A review of current methodologies
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.07.010
Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2018.11.011
Inactivation of parasite transmission stages: Efficacy of treatments on foods of non-animal origin
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.06.015
Lactitol: Production, properties, and applications
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2018.11.020
Allergenic and novel food proteins: State of the art and challenges in the allergenicity assessment
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2018.03.007
Soy whey: More than just wastewater from tofu and soy protein isolate industry
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.06.016
Powdered honey – drying methods and parameters, types of carriers and drying aids, physicochemical properties and storage stability
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.03.019
Edible flowers with the common name “marigold”: Their therapeutic values and processing
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.05.008
The bidirectional relationship between host physiology and microbiota and health benefits of probiotics: A review
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.07.044
Gamma glutamyl peptides: The food source, enzymatic synthesis, kokumi-active and the potential functional properties – A review
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.07.022
Delivery of bioactives in food for optimal efficacy: What inspirations and insights can be gained from pharmaceutics?
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.07.029
Cereal biopolymers for nano- and microtechnology: A myriad of opportunities for novel (functional) food applications
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2018.10.009
Bioactive protein/peptides of flaxseed: A review
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.08.017
Basic and recent advances in marine antihypertensive peptides: Production, structure-activity relationship and bioavailability
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.04.002
Macroalgal-derived protein hydrolysates and bioactive peptides: Enzymatic release and potential health enhancing properties
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/j.tifs.2019.09.006
Towards a holistic approach for multi-objective optimization of food processes: A critical review
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.02.002
Nanocarriers for resveratrol delivery: Impact on stability and solubility concerns
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.07.048
Protein-protein crosslinking in food: Proteomic characterisation methods, consequences and applications
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.02.005
Applications of reverse micelles technique in food science: A comprehensive review
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.07.001
Metabolomics as a tool to study the mechanism of action of bioactive protein hydrolysates and peptides: A review of current literature
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.08.002
1-Deoxynojirimycin, its potential for management of non-communicable metabolic diseases
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.05.010
Food supplements’ non-conformity in Europe – Poland: a case study
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/j.tifs.2019.09.022
Microfluidic assembly of food-grade delivery systems: Toward functional delivery structure design
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.02.054
Physicochemical changes and sensorial properties during black garlic elaboration: A review
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.04.016
Fresh living Arthrospira as dietary supplements: Current status and challenges
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.04.010
Review of drying technology of fig
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.03.018
Recent advances in valorization of Chaenomeles fruit: A review of botanical profile, phytochemistry, advanced extraction technologies and bioactivities
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.07.012
Mechanisms of action of novel ingredients used in edible films to preserve microbial quality and oxidative stability in sausages - A review
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.05.011
The effects and mechanisms of epigallocatechin-3-gallate on reversing multidrug resistance in cancer
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/j.tifs.2019.09.017
High contamination levels of deoxynivalenol-induced erythrocyte damage in different models
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.02.004
The components and amylase activity of Massa Medicata Fermentata during the process of fermentation
来源期刊：Trends in Food Science and TechnologyDOI：10.1016/J.TIFS.2019.07.027
