Emerging non-thermal technologies for decontamination of Salmonella in food
Publication date: Available online 15 April 2021Source: Trends in Food Science & TechnologyAuthor(s): R. Kaavya, R. Pandiselvam, S. Abdullah, N.U. Sruthi, Yasendra Jayanath, C. Ashokkumar, Anandu Chandra Khanashyam, Anjineyulu Kothakota, S.V. Ramesh (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 16, 2021 Category: Food Science Source Type: research

A review of cellulose and its derivatives in biopolymer-based for food packaging application
Publication date: Available online 16 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Yaowen Liu, Saeed Ahmed, Dur E. Sameen, Yue Wang, Rui Lu, Jianwu Dai, Suqing Li, Wen Qin (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 16, 2021 Category: Food Science Source Type: research

Editorial Board and Contents
Publication date: May 2021Source: Trends in Food Science & Technology, Volume 111Author(s): (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 16, 2021 Category: Food Science Source Type: research

Applications of metal-organic framework (MOF)-based sensors for food safety: Enhancing mechanisms and recent advances
Publication date: June 2021Source: Trends in Food Science & Technology, Volume 112Author(s): Weiwei Cheng, Xiaozhi Tang, Yan Zhang, Di Wu, Wenjian Yang (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 16, 2021 Category: Food Science Source Type: research

Extraction, purification and applications of curcumin from plant materials-A comprehensive review
Publication date: Available online 14 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Tian Jiang, Raja Ghosh, Catherine Charcosset (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 15, 2021 Category: Food Science Source Type: research

Light-struck taste in white wine: Reaction mechanisms, preventive strategies and future perspectives to preserve wine quality
Publication date: Available online 15 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Daniela Fracassetti, Alessandra Di Canito, Rebecca Bodon, Natalia Palmowska, Ileana Vigentini, Roberto Foschino, Antonio Tirelli (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 15, 2021 Category: Food Science Source Type: research

Future of antimicrobial peptides derived from plants in food application – A focus on synthetic peptides
Publication date: Available online 14 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Laila N. Shwaiki, Kieran M. Lynch, Elke K. Arendt (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 14, 2021 Category: Food Science Source Type: research

Evolving trends in SERS-based techniques for food quality and safety: A review
Publication date: June 2021Source: Trends in Food Science & Technology, Volume 112Author(s): Lan Jiang, Md Mehedi Hassan, Shujat Ali, Huanhuan Li, Ren Sheng, Quansheng Chen (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 14, 2021 Category: Food Science Source Type: research

Perspectives on sustainable food packaging:– is bio-based plastics a solution?
Publication date: Available online 13 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Ana C. Mendes, Gitte Alsing Pedersen (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 14, 2021 Category: Food Science Source Type: research

Stilbenes in grape berries and wine and their potential role as anti-obesity agents: A review
Publication date: Available online 11 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Nawel Benbouguerra, Ruth Hornedo-Ortega, François Garcia, Toni El Khawand, Cédric Saucier, Tristan Richard (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 12, 2021 Category: Food Science Source Type: research

Reactions of plant polyphenols in foods: Impact of molecular structure
Publication date: Available online 9 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Marianne N. Lund (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 10, 2021 Category: Food Science Source Type: research

Nutritional aspects, flavour profile and health benefits of crab meat based novel food products and valorisation of processing waste to wealth: A review
Publication date: Available online 8 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Pramod Kumar Nanda, Arun K. Das, Premanshu Dandapat, Pubali Dhar, Samiran Bandyopadhyay, Amira Leila Dib, José M. Lorenzo, Mohammed Gagaoua (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 9, 2021 Category: Food Science Source Type: research

Early life exposure to dietary aflatoxins, health impact and control perspectives: A review
Publication date: Available online 8 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Amir Ismail, Iqra Naeem, Yun Yun Gong, Michael N. Routledge, Saeed Akhtar, Muhammad Riaz, Leandra Naira Zambelli Ramalho, Carlos Augusto Fernandes de Oliveira, Zubair Ismail (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 9, 2021 Category: Food Science Source Type: research

Garcinia brasiliensis fruits and its by-products: Antioxidant activity, health effects and future food industry trends – A bibliometric review
Publication date: Available online 9 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Anely Maciel de Melo, Francisco Lucas Chaves Almeida, Atacy Maciel de Melo Cavalcante, Mônica Ikeda, Rafaela Cristina Turola Barbi, Bruno Patrício Costa, Rosemary Hoffmann Ribani (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 9, 2021 Category: Food Science Source Type: research

A scoping review on consumer behaviour related to wine and health
Publication date: Available online 9 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Deroover K, Siegrist M, Brain K, McIntyre J, Bucher T (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 9, 2021 Category: Food Science Source Type: research

Dietary management for healthier batter formulations
Publication date: Available online 9 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Liew Wen Ching, Nur ‘Afifah Mat Zulkipli, Ida Idayu Muhamad, Aishah Mohd Marsin, Zulkifli Khair, Siti Nor Syairah Anis (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 9, 2021 Category: Food Science Source Type: research

Metals and metal-binding ligands in wine: Analytical challenges in identification.
Publication date: Available online 9 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Magdalena Fabjanowicz, Justyna Płotka-Wasylka (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 9, 2021 Category: Food Science Source Type: research

Methods to obtain thermal inactivation data for pathogen control in low-moisture foods
Publication date: Available online 7 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Teng Cheng, Juming Tang, Ren Yang, Yucen Xie, Long Chen, Shaojin Wang (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 8, 2021 Category: Food Science Source Type: research

Th17 immune response in inflammatory bowel disease: Future roles and opportunities for lactic acid bacteria and bioactive compounds released in fermented milk
Publication date: Available online 6 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Lourdes Santiago-López, Adrián Hernández-Mendoza, Belinda Vallejo-Cordoba, Abraham Wall-Medrano, Aarón Fernando González-Córdova (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 7, 2021 Category: Food Science Source Type: research

Dietary prospects of coconut oil for the prevention and treatment of Alzheimer's disease (AD): A review of recent evidences
Publication date: Available online 7 April 2021Source: Trends in Food Science & TechnologyAuthor(s): S.V. Ramesh, Veda Krishnan, Shelly Praveen, K.B. Hebbar (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 7, 2021 Category: Food Science Source Type: research

Working towards a combined measure for describing environmental impact and nutritive value of foods: A review
Publication date: Available online 7 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Vasilis Grigoriadis, Anne Nugent, Paul Brereton (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 7, 2021 Category: Food Science Source Type: research

Plant-Based Bioactive Compounds: Healthy Promoters and Protective Agents
Publication date: Available online 6 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Maurizio Battino, Tamara Y. Forbes-Hernandez, Francesca Giampieri (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 7, 2021 Category: Food Science Source Type: research

The potentials and challenges of using microalgae as an ingredient to produce meat analogues
Publication date: Available online 6 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Yunlei Fu, Tianpeng Chen, Stephenie Hiu Yuet Chen, Bin Liu, Peipei Sun, Han Sun, Feng Chen (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 7, 2021 Category: Food Science Source Type: research

The Population Threshold for Soy as an Allergenic Food – Why Did the Reference Dose Decrease in VITAL 3.0?
Publication date: Available online 2 April 2021Source: Trends in Food Science & TechnologyAuthor(s): Steve L. Taylor, Geert F. Houben, W.Marty Blom, Joost Westerhout, Benjamin C. Remington, Rene W.R. Crevel, Simon Brooks-Taylor, Joe L. Baumert (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 4, 2021 Category: Food Science Source Type: research

Rosmarinic acid - From bench to valuable applications in food industry
Publication date: Available online 20 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Andrey S. Marchev, Liliya V. Vasileva, Kristiana M. Amirova, Martina S. Savova, Ivanka K. Koycheva, Zhivka P. Balcheva-Sivenova, Siyana M. Vasileva, Milen I. Georgiev (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2021 Category: Food Science Source Type: research

Biological action mechanisms of fucoxanthin extracted from algae for application in food and cosmetic industries
Publication date: Available online 20 March 2021Source: Trends in Food Science & TechnologyAuthor(s): C. Lourenço-Lopes, M. Fraga-Corral, C. Jimenez-Lopez, M. Carpena, A.G. Pereira, P. Garcia-Oliveira, M.A. Prieto, J. Simal-Gandara (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2021 Category: Food Science Source Type: research

Natural blue food colorants: Consumer acceptance, current alternatives, trends, challenges, and future strategies
Publication date: Available online 22 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Maria Isabel Landim Neves, Eric Keven Silva, Maria Angela A. Meireles (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2021 Category: Food Science Source Type: research

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

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