Trends in Food Science & Technology / International Union of Food Science and Technology.

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Strategies for controlling release of plastic compounds into foodstuffs based on application of nanoparticles and its potential health issues- Measuring and controlling ice crystallization in frozen foods: A review of recent developments - Oxygen scavengers for food packaging applications: A review - Pectin polymers as wall materials for the nano-encapsulation of bioactive compounds - Analytical control of nanodelivery lipid-based systems for encapsulation of nutraceuticals: Achievements and challenges - Research advances in browning of button mushroom (Agaricus bisporus): Affecting factors and controlling methods - Bioactive and functional compounds in apple pomace from juice and cider manufacturing: Potential use in dermal formulations - Thermal treatments and emerging technologies: Impacts on the structure and techno-functional properties of milk proteins - Hybrid nanocomposites modified on sensors and biosensors for the analysis of food functionality and safety - Prolamins from cereal by-products: Classification, extraction, characterization and its applications in micro- and nanofabrication - Which is the best food emerging solvent: IL, DES or NADES? - Airborne contamination in the food industry: An update on monitoring and disinfection techniques of air - Are there natural spring waters rich in molecular hydrogen? - Bugs à la carte: Microbial contamination of electronic menus - Government regulations and voluntary certifications in food safety in China: A review - The international symposium “Standardisation of non-targeted methods for food authentication”, November 28–29, 2016 - Part of the problem or the solution? Indiscriminate use of bacteriophages in the food industry can reduce their potential and impair growth-based detection methods - The antecedents of the consumer purchase intention: Sensitivity to price and involvement in organic product: Moderating role of product regional identity - A sense of sustainability? – How sensory consumer science can contribute to sustainable development of the food sector - Sampling guidelines for building and curating food authenticity databases - Nutrition in the digital age - How digital tools can help to solve the personalized nutrition conundrum.

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