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.

A comparative overview on chili pepper (capsicum genus) and sichuan pepper (zanthoxylum genus): From pungent spices to pharma-foods
Publication date: Available online 10 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Di Zhang, Xiaoxia Sun, Maurizio Battino, Xiaoou Wei, Jiyong Shi, Lei Zhao, Si Liu, Jianbo Xiao, Bolin Shi, Xiaobo Zou (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 10, 2021 Category: Food Science Source Type: research

Human milk composition and the effects of pasteurisation on the activity of its components
Publication date: May 2021Source: Trends in Food Science & Technology, Volume 111Author(s): Syaza Y. Binte Abu Bakar, Malinda Salim, Andrew J. Clulow, Kevin R. Nicholas, Ben J. Boyd (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 8, 2021 Category: Food Science Source Type: research

Health-related outcomes of genetic polymorphism of bovine β-casein variants: A systematic review of randomised controlled trials
Publication date: Available online 5 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Davor Daniloski, Nathan M.D. Cunha, Noel A. McCarthy, Tom F. O'Callaghan, Sinéad McParland, Todor Vasiljevic (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research

Smartphones as tools for equitable food quality assessment
Publication date: Available online 5 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Kaja Kalinowska, Wojciech Wojnowski, Marek Tobiszewski (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research

A review of egg replacement in cake production: Effects on batter and cake properties
Publication date: Available online 5 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Gamze Nil Yazici, Mehmed Sertac Ozer (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research

Citrullus lanatus as source of bioactive components: An up-to-date review
Publication date: Available online 5 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Sol Zamuz, Paulo E.S. Munekata, Beatriz Gullón, Gabriele Rocchetti, Domenico Montesano, José M. Lorenzo (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research

Supercritical fluid extraction of seed oils – A short review of current trends
Publication date: Available online 5 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Hossein Ahangari, Jerry W. King, Ali Ehsani, Mohammad Yousefi (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research

Coffee by-products in topical formulations: A review
Publication date: Available online 5 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Érica Mendes dos Santos, Lucas Malvezzi de Macedo, Louise Lacalendola Tundisi, Janaína Artem Ataide, Gisele Anne Camargo, Rita C. Alves, Maria Beatriz P.P. Oliveira, Priscila Gava Mazzola (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research

Biotechnology advances in β-carotene production by microorganisms
Publication date: Available online 6 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Lin Wang, Zhen Liu, Hong Jiang, Xiangzhao Mao (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research

Essential oils from the genus Thymus as antimicrobial food preservatives: Progress in their use as nanoemulsions-a new paradigm
Publication date: Available online 6 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Abhay K. Pandey, Mónica L. Chávez-González, Ana Sanches Silva, Pooja Singh (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research

Dual cryoprotective strategies for ice-binding and stabilizing of frozen seafood: A review
Publication date: Available online 6 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Shichen Zhu, Jiehang Yu, Xu Chen, Qi Zhang, Xixi Cai, Yuting Ding, Xuxia Zhou, Shaoyun Wang (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research

Hydrophobins and chaplins: Novel bio-surfactants for food dispersions a review
Publication date: Available online 6 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Mina Dokouhaki, Andrew Hung, Stefan Kasapis, Sally L. Gras (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research

The effects of ultrasound on the growth, nutritional quality and microbiological quality of sprouts
Publication date: Available online 6 March 2021Source: Trends in Food Science & TechnologyAuthor(s): HongKai Liu, ZhenHua Li, XiaoWei Zhang, YunPeng Liu, JianGuo Hu, CongWei Yang, XiaoYan Zhao (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research

Various techniques useful for determination of adulterants in valuable saffron: A review
Publication date: Available online 3 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Leena Kumari, Pranita Jaiswal, S. Swarupa Tripathy (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 4, 2021 Category: Food Science Source Type: research

Bioactive procyanidins from dietary sources: The relationship between bioactivity and polymerization degree
Publication date: Available online 3 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Haixia Yang, Xingxia Tuo, Lingbo Wang, Rosa Tundis, Maria P. Portillo, Jesus Simal-Gandara, Yan Yu, Liang Zou, Jianbo Xiao, Jianjun Deng (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 4, 2021 Category: Food Science Source Type: research