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

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Glass transitions as affected by food compositions and by conventional and novel freezing technologies: A review - Prosopis spp. functional activities and its applications in bakery products - Nanoencapsulated nisin: An engineered natural antimicrobial system for the food industry - Recent application of imaging techniques for fruit quality assessment - Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat - Internet of Things in food safety: Literature review and a bibliometric analysis - Reconsidering conventional and innovative methods for pectin extraction from fruit and vegetable waste: Targeting rhamnogalacturonan I - A systematic review of consumer perceptions of food fraud and authenticity: A European perspective - Possibility of minimizing gluten intolerance by co-consumption of some fruits – A case for positive food synergy? - Are all ‘ultra-processed’ foods nutritional demons? A commentary and nutritional profiling analysis - The potential impact of the Lactobacillus name change: The results of an expert meeting organised by the Lactic Acid Bacteria Industrial Platform (LABIP).

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