Trends in Food Science and Technology This is an RSS file. You can use it to subscribe to this data in your favourite RSS reader or to display this data on your own website or blog.

Recent advances in microstructure characterization of fried foods: Different frying techniques and process modeling
Publication date: Available online 24 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Jalal Dehghannya, Michael Ngadi (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2021 Category: Food Science Source Type: research

Holistic review of corn fiber gum: Structure, properties, and potential applications
Publication date: Available online 24 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Zhixiang Cai, Yue Wei, Hongbin Zhang, Pingfan Rao, Qiang Wang (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2021 Category: Food Science Source Type: research

Climate change and its implications for food safety and spoilage
Publication date: Available online 26 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Ourania Misiou, Konstantinos Koutsoumanis (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2021 Category: Food Science Source Type: research

Adherence to food hygiene and personal protection recommendations for prevention of COVID-19
Publication date: Available online 26 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Jéssica de A.F. F. Finger, Emília M.F. Lima, Kristy S. Coelho, Jorge H. Behrens, Mariza Landgraf, Bernadette D.G.M. Franco, Uelinton M. Pinto (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2021 Category: Food Science Source Type: research

Food flavonols: Nutraceuticals with complex health benefits and functionalities
Publication date: Available online 26 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Davide Barreca, Domenico Trombetta, Antonella Smeriglio, Giuseppina Mandalari, Orazio Romeo, Maria Rosa Felice, Giuseppe Gattuso, Seyed Mohammad Nabavi (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2021 Category: Food Science Source Type: research

Legume proteins, peptides, water extracts, and crude protein extracts as antifungals for food applications
Publication date: Available online 28 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Emma Mani-López, Enrique Palou, Aurelio López-Malo (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2021 Category: Food Science Source Type: research

Filamentous myosin in low-ionic strength meat protein processing media: Assembly mechanism, impact on protein functionality, and inhibition strategies
Publication date: Available online 28 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Haotian Liu, Huan Zhang, Qian Liu, Qian Chen, Baohua Kong (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2021 Category: Food Science Source Type: research

Postharvest environmentally and human-friendly pre-treatments to minimize carrot waste in the supply chain caused by physiological disorders and fungi
Publication date: Available online 28 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Konstantinos Papoutsis, Merete Edelenbos (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2021 Category: Food Science Source Type: research

Latest trends for biogenic amines detection in foods: Enzymatic biosensors and nanozymes applications
Publication date: Available online 28 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Hossein Ahangari, Sevinc Kurbanoglu, Ali Ehsani, Bengi Uslu (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2021 Category: Food Science Source Type: research

The composition and physico-chemical properties of human milk: A review
Publication date: Available online 28 March 2021Source: Trends in Food Science & TechnologyAuthor(s): F. Meng, T. Uniacke-Lowe, C.A. Ryan, A.L. Kelly (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2021 Category: Food Science Source Type: research

Review of recent advances in the preparation, properties, and applications of high internal phase emulsions
Publication date: Available online 28 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Hongxia Gao, Li Ma, Ce Cheng, Junping Liu, Ruihong Liang, Liqiang Zou, Wei Liu, David Julian McClements (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2021 Category: Food Science Source Type: research

Novel nonthermal and thermal pretreatments for enhancing drying performance and improving quality of fruits and vegetables
Publication date: Available online 31 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Edidiong Joseph Bassey, Jun-Hu Cheng, Da-Wen Sun (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2021 Category: Food Science Source Type: research

Effect of processing on storage stability of millet flour: A review
Publication date: Available online 31 March 2021Source: Trends in Food Science & TechnologyAuthor(s): N.U. Sruthi, Pavuluri Srinivasa Rao (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2021 Category: Food Science Source Type: research

Jaboticaba (Myrtaceae cauliflora) fruit and its by-products: Alternative sources for new foods and functional components
Publication date: Available online 1 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Laís Benvenutti, Acácio Antonio Ferreira Zielinski, Sandra Regina Salvador Ferreira (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2021 Category: Food Science Source Type: research

Fatty acids role on obesity induced hypothalamus inflammation: From problem to solution – A review
Publication date: Available online 1 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Ana Sofia Salsinha, Luis Miguel Rodríguez-Alcalá, João B. Relvas, Manuela Estevez Pintado (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2021 Category: Food Science Source Type: research