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Extraction methods and activities of natural glucans
Publication date: Available online 1 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Wenjian Yang, Gangliang Huang (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2021 Category: Food Science Source Type: research

The polysaccharides of winemaking: From grape to wine
Publication date: May 2021Source: Trends in Food Science & Technology, Volume 111Author(s): Hayden R. Jones-Moore, Rebecca E. Jelley, Matteo Marangon, Bruno Fedrizzi (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2021 Category: Food Science Source Type: research

Ferreting out the secrets of industrial hemp protein as emerging functional food ingredients
Publication date: June 2021Source: Trends in Food Science & Technology, Volume 112Author(s): Peiyi Shen, Zili Gao, Baochen Fang, Jiajia Rao, Bingcan Chen (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2021 Category: Food Science Source Type: research

Nutritional and functional attributes of hairless canary seed groats and components and their potential as functional ingredients
Publication date: May 2021Source: Trends in Food Science & Technology, Volume 111Author(s): El-Sayed M. Abdel-Aal (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2021 Category: Food Science Source Type: research

Active edible packaging based on milk proteins: A route to carry and deliver nutraceuticals
Publication date: May 2021Source: Trends in Food Science & Technology, Volume 111Author(s): Davor Daniloski, Anka Trajkovska Petkoska, Nanju A. Lee, Alaa El-Din Bekhit, Alan Carne, Rozita Vaskoska, Todor Vasiljevic (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2021 Category: Food Science Source Type: research

Novel roles of hydrocolloids in foods: Inhibition of toxic maillard reaction products formation and attenuation of their harmful effects
Publication date: May 2021Source: Trends in Food Science & Technology, Volume 111Author(s): Nana Zhang, Qian Zhou, Daming Fan, Jianbo Xiao, Yueliang Zhao, Ka-Wing Cheng, Mingfu Wang (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2021 Category: Food Science Source Type: research

Luminescent metal-organic frameworks (LMOFs): An emerging sensing platform for food quality and safety control
Publication date: May 2021Source: Trends in Food Science & Technology, Volume 111Author(s): Ting Du, Lunjie Huang, Jing Wang, Jing Sun, Wentao Zhang, Jianlong Wang (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2021 Category: Food Science Source Type: research

Quantitative microbiological risk assessment in dairy products: Concepts and applications
Publication date: May 2021Source: Trends in Food Science & Technology, Volume 111Author(s): Gustavo L.P.A. Ramos, Janaína S. Nascimento, Larissa P. Margalho, Maria Carmela K.H. Duarte, Erick A. Esmerino, Mônica Q. Freitas, Adriano G. Cruz, Anderson S. Sant’Ana (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 28, 2021 Category: Food Science Source Type: research

Pros and cons of cold plasma technology as an alternative non-thermal processing technology in seafood industry
Publication date: May 2021Source: Trends in Food Science & Technology, Volume 111Author(s): Oladipupo Odunayo Olatunde, Khursheed Ahmad Shiekh, Soottawat Benjakul (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 28, 2021 Category: Food Science Source Type: research

Opportunities and challenges of algal fucoidan for diabetes management
Publication date: May 2021Source: Trends in Food Science & Technology, Volume 111Author(s): Yuxi Wen, Luying Gao, Hengsheng Zhou, Chao Ai, Xiaozhou Huang, Mingfu Wang, Yuyu Zhang, Chao Zhao (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 28, 2021 Category: Food Science Source Type: research

Molecularly imprinted polymers for food applications: A review
Publication date: May 2021Source: Trends in Food Science & Technology, Volume 111Author(s): Cristian C. Villa, Leidy T. Sánchez, Germán Ayala Valencia, Shakeel Ahmed, Tomy J. Gutiérrez (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 28, 2021 Category: Food Science Source Type: research

The effects of sugar alcohols on rheological properties, functionalities, and texture in baked products – A review
Publication date: May 2021Source: Trends in Food Science & Technology, Volume 111Author(s): Shiyong Ding, Jun Yang (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 28, 2021 Category: Food Science Source Type: research

Resistant starch from millets: Recent developments and applications in food industries
Publication date: May 2021Source: Trends in Food Science & Technology, Volume 111Author(s): Admajith M. Kaimal, Arun S. Mujumdar, Bhaskar N. Thorat (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 26, 2021 Category: Food Science Source Type: research

Review of microbiological methods for testing protein and carbohydrate-based antimicrobial food packaging
Publication date: May 2021Source: Trends in Food Science & Technology, Volume 111Author(s): Mehran Moradi, Seyedeh Alaleh Kousheh, Roghayieh Razavi, Yasaman Rasouli, Mahdi Ghorbani, Elahe Divsalar, Hossein Tajik, Jonas T. Guimarães, Salam A. Ibrahim (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 26, 2021 Category: Food Science Source Type: research

Health benefits of phytochemicals from Brazilian native foods and plants: Antioxidant, antimicrobial, anti-cancer, and risk factors of metabolic/endocrine disorders control
Publication date: May 2021Source: Trends in Food Science & Technology, Volume 111Author(s): Anna Paula Azevedo de Carvalho, Carlos Adam Conte-Junior (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 24, 2021 Category: Food Science Source Type: research