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Unraveling the scientific perspectives of citrus by-products utilization: Progress towards circular economy
Publication date: May 2021Source: Trends in Food Science & Technology, Volume 111Author(s): Divyani Panwar, Anuradha Saini, Parmjit S. Panesar, Harish K. Chopra (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 24, 2021 Category: Food Science Source Type: research

Current status of xylooligosaccharides: Production, characterization, health benefits and food application
Publication date: May 2021Source: Trends in Food Science & Technology, Volume 111Author(s): Ayyappan Palaniappan, Usha Antony, Mohammad Naushad Emmambux (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 23, 2021 Category: Food Science Source Type: research

Electrospun antimicrobial materials: Advanced packaging materials for food applications
Publication date: May 2021Source: Trends in Food Science & Technology, Volume 111Author(s): Fatemeh Hemmati, Akbar Bahrami, Afshin Faridi Esfanjani, Hedayat Hosseini, David Julian McClements, Leonard Williams (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 23, 2021 Category: Food Science Source Type: research

Interplay between ceramides and phytonutrients: New insights in metabolic syndrome
Publication date: Available online 13 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Muhammad Asim Shabbir, Fakiha Mehak, Zaira Mumal Khan, Waqar Ahmad, Moazzam Rafiq Khan, Sania Zia, Abdul Rahaman, Rana Muhammad Aadil (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 13, 2021 Category: Food Science Source Type: research

Quality Index Method for fish quality control: Understanding the applications, the appointed limits and the upcoming trends
Publication date: Available online 11 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Jorge Freitas, Paulo Vaz-Pires, José S. Câmara (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 13, 2021 Category: Food Science Source Type: research

Special emphasis on the therapeutic potential of microparticles with antidiabetic effect: Trends and possible applications
Publication date: Available online 12 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Williara Queiroz de Oliveira, Iramaia Angélica Neri-Numa, Henrique Silvano Arruda, Amanda Tibães Lopes, Franciele Maria Pelissari, Francisco Fábio Cavalcante Barros, Glaucia Maria Pastore (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 13, 2021 Category: Food Science Source Type: research

Bring some colour to your package: Freshness indicators based on anthocyanin extracts
Publication date: Available online 12 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Raquel Becerril, Cristina Nerín, Filomena Silva (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 13, 2021 Category: Food Science Source Type: research

Glycemic index of starchy crops and factors affecting its digestibility: A review
Publication date: Available online 12 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Milan Kumar Lal, Brajesh Singh, Srigopal Sharma, Madan Pal Singh, Awadhesh Kumar (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 13, 2021 Category: Food Science Source Type: research

Advances in dietary polysaccharides as anticancer agents: Structure-activity relationship
Publication date: Available online 12 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Ningyang Li, Chaofan Wang, Milen I. Georgiev, Vivek K. Bajpai, Rosa Tundis, Jesus Simal-Gandara, Xiaoming Lu, Jianbo Xiao, Xiaozhen Tang, Xuguang Qiao (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 13, 2021 Category: Food Science Source Type: research

Processed food classification: Conceptualisation and challenges
Publication date: Available online 10 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Christina Rachel Sadler, Terri Grassby, Kathryn Hart, Monique Raats, Milka Sokolović, Lada Timotijevic (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 11, 2021 Category: Food Science Source Type: research

Bioactive compounds in legumes: Implications for sustainable nutrition and health in the elderly population
Publication date: Available online 11 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Maria Vittoria Conti, Lorenzo Guzzetti, Davide Panzeri, Rachele De Giuseppe, Paola Coccetti, Massimo Labra, Hellas Cena (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 11, 2021 Category: Food Science Source Type: research

Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors
Publication date: Available online 11 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Jian Zhang, Dacheng Kang, Wangang Zhang, Jose M. Lorenzo (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 11, 2021 Category: Food Science Source Type: research

Potential of probiotics for use as functional foods in patients with non-infectious gastric ulcer
Publication date: Available online 11 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Rongrong Yang, Xixi Zhao, Wanqing Wu, Junling Shi (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 11, 2021 Category: Food Science Source Type: research

Functional foods and intestinal homeostasis: The perspective of in vivo evidence
Publication date: Available online 11 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Gang Chen, Yanwu Li, Xuezheng Li, Di Zhou, Yajun Wang, Xiaoyan Wen, Chengmin Wang, Xinran Liu, Yuan Feng, Bingxin Li, Ning Li (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 11, 2021 Category: Food Science Source Type: research

Single, dual and multi-emission carbon dots based optosensing for food safety
Publication date: Available online 9 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Xuecheng Zhu, Wei Jiang, Yuan Zhao, Huilin Liu, Baoguo Sun (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 10, 2021 Category: Food Science Source Type: research