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

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In vitro colonic fermentation of dietary fibers: Fermentation rate, short- chain fatty acid production and changes in microbiota - Intrinsic and extrinsic factors affecting rice starch digestibility - Food and enviromental safety assessment of new plant varieties after the European court decision: Process- triggered or product- based? - Mitochondrion: A new molecular target and potential treatment strategies against trichothecenes - Recent advances in the deveploment of sesquiterpenoids in the treatment of type 2 diabetes - Phicological functionalities and mechanisms of B- glucans - Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life - Seafood allergy: Ocurrence, mechanisms and measures - Review of drying technology of fig - Benefits of tree nut consumtion on aging and age- related diseases: Mechanisms of actions - Review of lactose and galactose ,metabolism in Lactic Acid Bacteria dedicated to expert genomic annotation - Powdered honey- drying methods and parameters, types of carriers and drying aids, phycochemical properties and storage stability - Heat assisted HPP for the inactivation of bacteri, moulds and yeasts spores in foods: Log reductions and mathematical models - Recent developments in biosensors to combat agricultural challenges and their future prospects - A practical guide for designing effective nutraceutical combinations in the form of foods, beverages and dietary suplements against chronic degenerative diseases - Role food proteins and bioactive peptides in inflammatory bowel disease - A review of new directions in managing fruit and vegetable processing by- products - Health benefits of olive olil and its components: impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases - Indian pulses: A review on nutritional, functional and biochemical properties with future - Contextualization on traditional dairy products of India by exploring multidimensional benefits of heating - Recent development in efficient processing technology for edible algae: A review - Plants of the genus Spinacia: From bioactive molecules to food and phytopharmacological applications - Innovative non- thermal technologies affecting potato tuber and fried potato quality - Differentiating between tackiness and stickiness and their induction in foods - Enzyme- assisted extractions of polyphenols- A comprehensive review - Pulsed light as an emerging to cause disruption for food and adjacent industries- Quo vadis - Aflatoxin M in human breast milk: a Globalsystematic review, meta- analysis, and risk assessment study (Monte Carlo simulation) - Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment - Tretment and utilization of diary industrial waste: A review - preparation and functionality of lipase- catalysed structured phospholipid - A review - Trends of tea in cardiovascular health and disease: A critical review - Starch- basednanocarriers as cutting- edge natural cargos for nutraceutical delivery - pulses for bread fortification: A necessity or a choise? - New insight into unami receptor, umami/ umami- enhancing peptides and their derivatives: A review - Fresh living Arthrospira as dietary supplements: Current status and challenges - Applications of curcumin- loaded nanocarriers for food, drug and cosmetic purposes - Physicochemical changes and sensorial properties during black garlic elaboration: a review - Recent advances in application of different hydrocolloids in dairy products to improve their techno- functional properties - Assessment of moisture content measurement methods of dried food products in small- scale operations in developing countries: A review - Camel milk insuline: Pathophysiological and molecular repository - Meat alternatives: An integrative comparison - Opportunities and challenges for functional and medicinal beverages: Current and future trends - Developments of nondestructive techniques for evaluating quality attributes of cheeses : A review - Basic and recent advances in marine antihypertensive peptides: Production, estructure- activityrelationship and bioavailability - Corrigendum to "Factors determining the integration of nutritional genomics into clinical practice by registered Dietitians" - A correction for the guidelines for validation of qualitative real- time PCR methods from Broeders et al. 2014 - A systematic review of the potential uses of pine bark in food industry and the health care - Olive oil asensory evaluation: An alternative to the robust coefficient of variation (CVr %) for measuring panel group performance in official tasting sessions

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