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Pulsed electric field: A potential alternative towards a sustainable food processing
Publication date: Available online 26 February 2021Source: Trends in Food Science & TechnologyAuthor(s): Rai Naveed Arshad, Zulkurnain Abdul-Malek, Ume Roobab, Muhammad Abdullah Munir, Amirreza Naderipour, Muhammad Imran Qureshi, Alaa El-Din Bekhit, Zhi-Wei Liu, Rana Muhammad Aadil (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 1, 2021 Category: Food Science Source Type: research

Application of infrared radiation in the drying of food products
Publication date: April 2021Source: Trends in Food Science & Technology, Volume 110Author(s): Dan Huang, Pei Yang, Xiaohong Tang, Lei Luo, Bengt Sunden (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 1, 2021 Category: Food Science Source Type: research

Former and potential developments in sensory color masking – Review
Publication date: May 2021Source: Trends in Food Science & Technology, Volume 111Author(s): László Sipos, Ákos Nyitrai, Dániel Szabó, Ágnes Urbin, Balázs Vince Nagy (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 1, 2021 Category: Food Science Source Type: research

Research progress on the antioxidant biological activity of beer and strategy for applications
Publication date: April 2021Source: Trends in Food Science & Technology, Volume 110Author(s): Dongsheng Yang, Xuan Gao (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 28, 2021 Category: Food Science Source Type: research

Citrus polymethoxyflavones as regulators of metabolic homoeostasis: Recent advances for possible mechanisms
Publication date: April 2021Source: Trends in Food Science & Technology, Volume 110Author(s): Man Zhang, Siyue Zhu, Chi-Tang Ho, Qingrong Huang (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 28, 2021 Category: Food Science Source Type: research

Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.
Publication date: April 2021Source: Trends in Food Science & Technology, Volume 110Author(s): Fatma Boukid, Cristina M. Rosell, Massimo Castellari (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 28, 2021 Category: Food Science Source Type: research

Microfluidic based human-on-a-chip: A revolutionary technology in scientific research
Publication date: April 2021Source: Trends in Food Science & Technology, Volume 110Author(s): S. Syama, P.V. Mohanan (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 28, 2021 Category: Food Science Source Type: research

An holistic approach to access the viability of cultured meat: A review
Publication date: April 2021Source: Trends in Food Science & Technology, Volume 110Author(s): Gauri Jairath, Gorakh Mal, Devi Gopinath, Birbal Singh (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 28, 2021 Category: Food Science Source Type: research

Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challenges
Publication date: April 2021Source: Trends in Food Science & Technology, Volume 110Author(s): Ruichang Gao, Qingqing Yu, Yang Shen, Qian Chu, Ge Chen, Siyu Fen, Mingxuan Yang, Li Yuan, David Julian McClements, Quancai Sun (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 28, 2021 Category: Food Science Source Type: research

Refractance window drying: A cohort review on quality characteristics
Publication date: April 2021Source: Trends in Food Science & Technology, Volume 110Author(s): Roji Waghmare (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 26, 2021 Category: Food Science Source Type: research

Corrigendum to “A comparative study of the main international extra virgin olive oil competitions: Their impact on producers and consumers” [Trends in Food Science & Technology 107 (2021) 445–454]
Publication date: April 2021Source: Trends in Food Science & Technology, Volume 110Author(s): Catherine Rébufa, Christian Pinatel, Jacques Artaud, Fabien Girard (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 25, 2021 Category: Food Science Source Type: research

#Socialfood: Virtuous or vicious? A systematic review
Publication date: Available online 22 February 2021Source: Trends in Food Science & TechnologyAuthor(s): Vera Ventura, Alessia Cavaliere, Beatrice Iannò (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 23, 2021 Category: Food Science Source Type: research

Applications of carboxymethyl cellulose- and pectin-based active edible coatings in preservation of fruits and vegetables: A review
Publication date: Available online 23 February 2021Source: Trends in Food Science & TechnologyAuthor(s): Sima Panahirad, Mohammadreza Dadpour, Seyed Hadi Peighambardoust, Maral Soltanzadeh, Beatriz Gullón, Kazem Alirezalu, Jose M. Lorenzo (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 23, 2021 Category: Food Science Source Type: research

Inter-relationships between composition, physicochemical properties and functionality of lecithin ingredients
Publication date: Available online 19 February 2021Source: Trends in Food Science & TechnologyAuthor(s): Francesca Bot, Daniel Cossuta, James A. O'Mahony (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 21, 2021 Category: Food Science Source Type: research

Fungal glycosides: Structure and biological function
Publication date: Available online 19 February 2021Source: Trends in Food Science & TechnologyAuthor(s): Hidayat Hussain, Nilufar Z. Mamadalieva, Iftikhar Ali, Elizbit, Ivan R. Green, Daijie Wang, Liang Zou, Jesus Simal-Gandara, Hui Cao, Jianbo Xiao (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 21, 2021 Category: Food Science Source Type: research