Trends in Food Science & Technology

Titel Veröffentlichungsdatum Sprache Zitate
Nanotechnology development in food packaging: A review2014/12/01English282
Nanoencapsulation of food ingredients using carbohydrate based delivery systems2014/09/01English280
Food-grade particles for emulsion stabilization2016/04/01English278
In the search of new functional food ingredients from algae2008/01/01English278
Production of bioactive peptides during soybean fermentation and their potential health benefits2016/04/01English274
In vitro colonic fermentation of dietary fibers: Fermentation rate, short-chain fatty acid production and changes in microbiota2019/06/01English272
Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices2016/06/01English271
Active and intelligent biodegradable packaging films using food and food waste-derived bioactive compounds: A review2020/11/01English269
Saccharomyces cerevisiae and lactic acid bacteria as potential mycotoxin decontaminating agents2006/02/01English267
A concise guide to active agents for active food packaging2018/10/01English264
Crosslinking in polysaccharide and protein films and coatings for food contact – A review2016/06/01English261
Microwave processing techniques and their recent applications in the food industry2017/09/01English260
Functional and bioactive properties of fish protein hydolysates and peptides: A comprehensive review2016/05/01English259
Intelligent food packaging: The next generation2014/09/01English258
Mycotoxins in cereals and related foodstuffs: A review on occurrence and recent methods of analysis2014/04/01English258
Bananas, raw materials for making processed food products2009/02/01English256
Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables2017/06/01English255
Spirulina – From growth to nutritional product: A review2017/11/01English255
Irradiation for better foods2006/04/01English253
Active and intelligent food packaging: legal aspects and safety concerns2008/11/01English252
Trends of spray drying: A critical review on drying of fruit and vegetable juices2017/07/01English251
Nano-encapsulation as a promising approach for targeted delivery and controlled release of vitamins2016/07/01English251
Treatment and utilization of dairy industrial waste: A review2019/06/01English248
Computational fluid dynamics (CFD) – an effective and efficient design and analysis tool for the food industry: A review2006/11/01English245
Production of nanoparticles by anti-solvent precipitation for use in food systems2013/12/01English245
Impact of salicylic acid on post-harvest physiology of horticultural crops2010/10/01English244
Recent advances in the osmotic dehydration of foods1994/08/01English244
Intelligent packaging: Trends and applications in food systems2019/11/01English243
Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era2021/04/01English243
Effects of freezing on cell structure of fresh cellular food materials: A review2018/05/01English243