Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products
Publication date: Available online 31 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Beatriz Gullón, Mohammed Gagaoua, Francisco J. Barba, Patricia Gullón, Wangang Zhang, José M. Lorenzo (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2020 Category: Food Science Source Type: research

Will the COVID-19 pandemic make us reconsider the relevance of short food supply chains and local productions?
Publication date: Available online 31 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Alessio Cappelli, Enrico Cini (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - April 1, 2020 Category: Food Science Source Type: research

Fabrication and application of starch-based aerogel: Technical strategies
Publication date: Available online 30 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Qinyue Zheng, Yuan Tian, Fayin Ye, Yun Zhou, Guohua Zhao (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 31, 2020 Category: Food Science Source Type: research

Recent advances in food colloidal delivery systems for essential oils and their main components
Publication date: Available online 29 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Ali Sedaghat Doost, Maryam Nikbakht Nasrabadi, Vincent Kassozi, Henriettah Nakisozi, Paul Van der Meeren (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 30, 2020 Category: Food Science Source Type: research

Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties
Publication date: Available online 28 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Francisco J. Barba, Shahin Roohinejad, Kenji Ishikawa, Sze Ying Leong, Alaa El-Din A Bekhit, Jorge A. Saraiva, Nikolai Lebovka (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 30, 2020 Category: Food Science Source Type: research

Prebiotic potential of polyphenols, its effect on gut microbiota and anthropometric/clinical markers: A systematic review of randomised controlled trials
Publication date: Available online 29 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Mohanambal Moorthy, Nathorn Chaiyakunapruk, Sabrina Anne Jacob, Uma D. Palanisamy (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 30, 2020 Category: Food Science Source Type: research

Valorization of melon fruit (Cucumis melo L.) by-products: Phytochemical and Biofunctional properties with Emphasis on Recent Trends and Advances
Publication date: Available online 27 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Ricardo Gómez-García, Débora A. Campos, Cristobal N. Aguilar, Ana R. Madureira, Manuela Pintado (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 28, 2020 Category: Food Science Source Type: research

Research for the retail grocery context: A systematic review on display cabinets
Publication date: Available online 27 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Ulla Lindberg (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 28, 2020 Category: Food Science Source Type: research

Overview of the effect of natural products on reduction of potential carcinogenic substances in meat products
Publication date: Available online 27 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Seung Yun Lee, Dong Gyun Yim, Da Young Lee, On You Kim, Hea Jin Kang, Hyeong Sang Kim, Aera Jang, Tae Sun Park, Sang Keun Jin, Sun Jin Hur (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 28, 2020 Category: Food Science Source Type: research

PAHs, diet and cancer prevention: Cooking process driven-strategies
Publication date: Available online 27 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Lochan Singh, Tripti Agarwal, J. Simal-Gandara (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 28, 2020 Category: Food Science Source Type: research

Chocolate aroma: Factors, importance and analysis
Publication date: Available online 27 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Omer Said Toker, Ibrahim Palabiyik, Haniyeh Rasouli Pirouzian, Tugba Aktar, Nevzat Konar (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 28, 2020 Category: Food Science Source Type: research

Proteomic application in predicting food quality relating to animal welfare. A review
Publication date: Available online 27 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Daniel Mouzo, Raquel Rodriguez-Vázquez, José M. Lorenzo, Daniel Franco, Carlos Zapata, María López-Pedrouso (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 28, 2020 Category: Food Science Source Type: research

Emerging electrochemical biosensing approaches for detection of Listeria monocytogenes in food samples: An overview
Publication date: Available online 27 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Nádia F.D. Silva, M.M.P.S. Neves, Júlia M.C. S. Magalhães, Cristina Freire, Cristina Delerue-Matos (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 28, 2020 Category: Food Science Source Type: research

A report on the 2nd Chinese-German symposium: Functional and healthy food ingredients: Emerging insights and technologies
Publication date: Available online 26 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Wanmeng Mu, Yanyan Zhang, Lutz Fischer, Bo Jiang (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 27, 2020 Category: Food Science Source Type: research

Maize (Zea mays L.) and mycotoxins: A review on optimization and validation of analytical methods by liquid chromatography coupled to mass spectrometry
Publication date: Available online 26 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Marta Leite, Andreia Freitas, Ana Sanches Silva, Jorge Barbosa, Fernando Ramos (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 27, 2020 Category: Food Science Source Type: research

The potential role of plant-derived natural products in improving arterial stiffness: A review of dietary intervention studies
Publication date: Available online 23 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Mona Alidadi, Tannaz Jamialahmadi, Arrigo F.G. Cicero, Vanessa Bianconi, Matteo Pirro, Maciej Banach, Amirhossein Sahebkar (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 24, 2020 Category: Food Science Source Type: research

Applications of nitric oxide and melatonin in improving postharvest fruit quality and the separate and crosstalk biochemical mechanisms
Publication date: Available online 20 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Wanli Zhang, Jiankang Cao, Xinguang Fan, Weibo Jiang (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 22, 2020 Category: Food Science Source Type: research

Food traceability system from governmental, corporate, and consumer perspectives in the European Union and China: A comparative review
Publication date: Available online 20 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Jianping Qian, Luis Ruiz-Garcia, Beilei Fan, Jose Ignacio Robla Villalba, Ultan McCarthy, Baohui Zhang, Qiangyi Yu, Wenbin Wu (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 22, 2020 Category: Food Science Source Type: research

A knowledge domain visualization review of thirty years of halal food research: Themes, trends and knowledge structure
Publication date: Available online 21 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Mohamed Mostafa (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 22, 2020 Category: Food Science Source Type: research

Microbial inactivation by ohmic heating: Literature review and influence of different process variables
Publication date: Available online 19 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Wagner Augusto Müller, Ligia Damasceno Ferreira Marczak, Júlia Ribeiro Sarkis (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 20, 2020 Category: Food Science Source Type: research

Opportunities to improve oral nutritional supplements for managing malnutrition in cancer patients: A food design approach
Publication date: Available online 19 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Lakmani Tharaka Galaniha, David Julian McClements, Alissa Nolden (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 20, 2020 Category: Food Science Source Type: research

Fighting with old foes: The pledge of microbe-derived biological agents to defeat mono- and mixed-bacterial biofilms concerning food industries
Publication date: Available online 19 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Sazzad Hossen Toushik, Furkanur Rahaman Mizan, Iqbal Hossain, Sang-Do Ha (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 20, 2020 Category: Food Science Source Type: research

The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview
Publication date: Available online 19 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Paula Mapelli-Brahm, Francisco J. Barba, Fabienne Remize, Cyrielle Garcia, Amandine Fessard, Amin MousaviKhaneghah, Anderson S. Sant'Ana, Jose M. Lorenzo, Domenico Montesano, Antonio J. Meléndez-Martínez (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 20, 2020 Category: Food Science Source Type: research

Food object recognition using a mobile device: Evaluation of currently implemented systems
Publication date: Available online 19 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Simon Knez, Luka Šajn (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 20, 2020 Category: Food Science Source Type: research

Role of spices in the treatment of diabetes mellitus: A minireview
Publication date: Available online 18 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Nevin Şanlier, Feray Gencer (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 19, 2020 Category: Food Science Source Type: research

Functional and nutritional properties of rambutan (Nephelium lappaceum L.) seed and its industrial application: A review
Publication date: Available online 18 March 2020Source: Trends in Food Science & TechnologyAuthor(s): M.H.A. Jahurul, F.S. Azzatul, M.S. Sharifudin, M.J. Norliza, M. Hasmadi, J.S. Lee, M. Patricia, S. Jinap, M.R. Ramlah George, M. Firoz Khan, I.S.M. Zaidul (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 19, 2020 Category: Food Science Source Type: research

Gluten-free muffins versus gluten containing muffins: Ingredients and nutritional differences
Publication date: Available online 18 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Mayara Belorio, Manuel Gómez (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 19, 2020 Category: Food Science Source Type: research

A systematic review on the recent advances of the energy efficiency improvements in non-conventional food drying technologies
Publication date: Available online 16 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Abhay Menon, Valentina Stojceska, Savvas Tassou (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 17, 2020 Category: Food Science Source Type: research

Consumer knowledge, attitudes, and judgments about food safety: A consumer analysis
Publication date: Available online 14 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Sibel Bolek (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 15, 2020 Category: Food Science Source Type: research

Recovery of ergosterol and vitamin D2 from mushroom waste - Potential valorization by food and pharmaceutical industries
Publication date: Available online 13 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Konstantinos Papoutsis, Simona Grasso, Ajay Menon, Nigel P. Brunton, James G. Lyng, Jean-Christophe Jacquier, Deep Jyoti Bhuyan (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 14, 2020 Category: Food Science Source Type: research

Extruded snacks from industrial by-products: A review
Publication date: Available online 13 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Simona Grasso (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 14, 2020 Category: Food Science Source Type: research

Parasite detection in food: Current status and future needs for validation
Publication date: Available online 13 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Rachel M. Chalmers, Lucy J. Robertson, Pierre Dorny, Suzanne Jordan, Age Kärssin, Frank Katzer, Stéphanie La Carbona, Marco Lalle, Brian Lassen, Ivona Mladineo, Miroslaw Rozycki, Ewa Bilska-Zajac, Gereon Schares, Anne Mayer-Scholl, Chiara Trevisan, Kristoffer Tysnes, Sasa Vasilev, Christian Klotz (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 14, 2020 Category: Food Science Source Type: research

Omega-3 microbial oils from marine thraustochytrids as a sustainable and technological solution: A review and patent landscape
Publication date: Available online 13 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Brigitte Sthepani Orozco Colonia, Gilberto Vinícius de Melo Pereira, Carlos Ricardo Soccol (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 14, 2020 Category: Food Science Source Type: research

A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods
Publication date: Available online 13 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Arun K. Das, Pramod Kumar Nanda, Pratap Madane, Subhasish Biswas, Annada Das, Wangang Zhang, Jose M. Lorenzo (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 14, 2020 Category: Food Science Source Type: research

Potential anti-carcinogenic effect of probiotic and lactic acid bacteria in detoxification of benzo[a]pyrene: A review
Publication date: Available online 14 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Sana Shoukat (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 14, 2020 Category: Food Science Source Type: research

Impact of food additives on the composition and function of gut microbiota: A review
Publication date: Available online 14 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Yu Cao, Hongli Liu, Ningbo Qin, Xiaomeng Ren, Beiwei Zhu, Xiaodong Xia (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 14, 2020 Category: Food Science Source Type: research

Active delivery of antimicrobial nanoparticles into microbial cells through surface functionalization strategies
Publication date: Available online 11 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Akbar Bahrami, Rana Delshadi, Seid Mahdi Jafari (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 11, 2020 Category: Food Science Source Type: research

Editorial Board and Contents
Publication date: April 2020Source: Trends in Food Science & Technology, Volume 98Author(s): (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 11, 2020 Category: Food Science Source Type: research

Latest developments in polyphenol recovery and purification from plant by-products: A review
Publication date: Available online 7 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Courage Sedem Dzah, Yuqing Duan, Haihui Zhang, Nana Adwoa Serwah Boateng, Haile Ma (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 9, 2020 Category: Food Science Source Type: research

Reduction of FODMAP content by bioprocessing
Publication date: Available online 7 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Antti Nyyssölä, Simo Ellilä, Emilia Nordlund, Kaisa Poutanen (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 9, 2020 Category: Food Science Source Type: research

Techniques and technologies for the breadmaking process with unrefined wheat flours
Publication date: Available online 6 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Ottavia Parenti, Lorenzo Guerrini, Bruno Zanoni (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 7, 2020 Category: Food Science Source Type: research

Plant-derived seasonings as sodium salt replacers in food
Publication date: Available online 6 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Diego Taladrid, Laura Laguna, Begoña Bartolomé, M. Victoria Moreno-Arribas (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 7, 2020 Category: Food Science Source Type: research

Feasibility of cold plasma for the control of biofilms in food industry
Publication date: Available online 6 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Yulin Zhu, Changzhu Li, Haiying Cui, Lin Lin (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 7, 2020 Category: Food Science Source Type: research

On the pros and cons of Bayesian kinetic modeling in food science
Publication date: Available online 5 March 2020Source: Trends in Food Science & TechnologyAuthor(s): M.A.J.S. van Boekel (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 6, 2020 Category: Food Science Source Type: research

Good agricultural practices and its compatibility with Halal standards
Publication date: Available online 6 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Jawad Alzeer, Ulrike Rieder, Khaled Abou Hadeed (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 6, 2020 Category: Food Science Source Type: research

Emerging technologies to control Brettanomyces spp. in wine: Recent advances and future trends
Publication date: Available online 4 March 2020Source: Trends in Food Science & TechnologyAuthor(s): L. Pinto, F. Baruzzi, L. Cocolin, M. Malfeito-Ferreira (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 6, 2020 Category: Food Science Source Type: research

Tongue-palate squeezing of soft gels in food oral processing
Publication date: Available online 3 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Katsuyoshi Nishinari, Sayaka Ishihara, Kazuhiro Hori, Yapeng Fang (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 4, 2020 Category: Food Science Source Type: research

Advances in conversion of natural biopolymers: A reactive extrusion (REX)–enzyme-combined strategy for starch/protein-based food processing
Publication date: Available online 3 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Enbo Xu, Osvaldo H. Campanella, Xingqian Ye, Zhengyu Jin, Donghong Liu, James N. BeMiller (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 4, 2020 Category: Food Science Source Type: research

Consecutive and progressive purification of food-derived natural polysaccharide: Based on material, extraction process and crude polysaccharide
Publication date: Available online 3 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Wei Tang, Dan Liu, Jun-Yi Yin, Shao-Ping Nie (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 4, 2020 Category: Food Science Source Type: research

Utilization of wastewater from edible oil industry, turning waste into valuable products: A review
Publication date: Available online 3 March 2020Source: Trends in Food Science & TechnologyAuthor(s): Talha Ahmad, Tarun Belwal, Li Li, Sudipta Ramola, Rana Muhammad Aadil, Abdullah, Yanxun Xu, Luo Zisheng (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - March 4, 2020 Category: Food Science Source Type: research