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A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties
Publication date: Available online 6 May 2021Source: Trends in Food Science & TechnologyAuthor(s): Zeynep B. Guzel-Seydim, Çağlar Gökırmaklı, Annel K. Greene (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 6, 2021 Category: Food Science Source Type: research

Characteristics and properties of fibres suitable for a low FODMAP diet- an overview
Publication date: June 2021Source: Trends in Food Science & Technology, Volume 112Author(s): Jonas J. Atzler, Aylin W. Sahin, Eimear Gallagher, Emanuele Zannini, Elke K. Arendt (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 5, 2021 Category: Food Science Source Type: research

Measurement of dielectric constant: A recent trend in quality analysis of vegetable oil - A review
Publication date: Available online 3 May 2021Source: Trends in Food Science & TechnologyAuthor(s): S. Rubalya Valantina (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 3, 2021 Category: Food Science Source Type: research

Bioengineering approaches to simulate human colon microbiome ecosystem
Publication date: June 2021Source: Trends in Food Science & Technology, Volume 112Author(s): Dalila Roupar, Paulo Berni, Joana T. Martins, Ana C. Caetano, José A. Teixeira, Clarisse Nobre (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 3, 2021 Category: Food Science Source Type: research

The advances of characterization and evaluation methods for the compatibility and assembly structure stability of food soft matter
Publication date: June 2021Source: Trends in Food Science & Technology, Volume 112Author(s): Qian Zhang, Kao Wu, Hong Qian, Bhagyalakshmi Ramachandran, Fatang Jiang (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 2, 2021 Category: Food Science Source Type: research

Gut mucosal and adipose tissues as health targets of the immunomodulatory mechanisms of probiotics
Publication date: June 2021Source: Trends in Food Science & Technology, Volume 112Author(s): Tolulope Joshua Ashaolu, Samuel Fernández-Tomé (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 2, 2021 Category: Food Science Source Type: research

Composition, characteristics and health promising prospects of black wheat: A review
Publication date: June 2021Source: Trends in Food Science & Technology, Volume 112Author(s): Subhamoy Dhua, Kshitiz Kumar, Yogesh Kumar, Lochan Singh, Vijay Singh Sharanagat (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 2, 2021 Category: Food Science Source Type: research

Control strategies of pyrazines generation from Maillard reaction
Publication date: June 2021Source: Trends in Food Science & Technology, Volume 112Author(s): Hang Yu, Ruyue Zhang, Fangwei Yang, Yunfei Xie, Yahui Guo, Weirong Yao, Weibiao Zhou (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 2, 2021 Category: Food Science Source Type: research

Oral processing of bread: Implications of designing healthier bread products
Publication date: June 2021Source: Trends in Food Science & Technology, Volume 112Author(s): Jing Gao, Weibiao Zhou (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 30, 2021 Category: Food Science Source Type: research

Apios Americana Medicus: A potential staple food candidate with versatile bioactivities
Publication date: June 2021Source: Trends in Food Science & Technology, Volume 112Author(s): Yonglu Li, Su Zhou, Xiaodong Zheng, Qiang Chu (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 30, 2021 Category: Food Science Source Type: research

An update on the nutritional, functional, sensory characteristics of soy products, and applications of new processing strategies
Publication date: June 2021Source: Trends in Food Science & Technology, Volume 112Author(s): Jia-Shen Cai, Jing-Yu Feng, Zhi-Jing Ni, Run-Hui Ma, Kiran Thakur, Shaoyun Wang, Fei Hu, Jian-Guo Zhang, Zhao-Jun Wei (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 29, 2021 Category: Food Science Source Type: research

A comprehensive review on natural bioactive films with controlled release characteristics and their applications in foods and pharmaceuticals
Publication date: June 2021Source: Trends in Food Science & Technology, Volume 112Author(s): Liming Zhang, Dawei Yu, Joe M. Regenstein, Wenshui Xia, Junli Dong (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 29, 2021 Category: Food Science Source Type: research

Visualising food traceability systems: A novel system architecture for mapping material and information flow
Publication date: June 2021Source: Trends in Food Science & Technology, Volume 112Author(s): Samantha Islam, Jonathan M. Cullen, Louise Manning (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 29, 2021 Category: Food Science Source Type: research

Formation, structure and properties of the starch-polyphenol inclusion complex: A review
Publication date: June 2021Source: Trends in Food Science & Technology, Volume 112Author(s): Nan Deng, Zhong Deng, Can Tang, Chengmei Liu, Shunjing Luo, Tingting Chen, Xiuting Hu (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 27, 2021 Category: Food Science Source Type: research

Lotus (Nelumbo nucifera Gaertn.) leaf: A narrative review of its Phytoconstituents, health benefits and food industry applications
Publication date: June 2021Source: Trends in Food Science & Technology, Volume 112Author(s): Zhenyu Wang, Yong Cheng, Maomao Zeng, Zhaojun Wang, Fang Qin, Yongzhi Wang, Jie Chen, Zhiyong He (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 26, 2021 Category: Food Science Source Type: research