Editorial board and contents 2021 trends in food science technology

Trends in Food Science and Technology (TIFS) is one of the premier international peerreviewed journals publishing critical reviews and viewpoints of current technology, food science and human nutrition.

TRENDS IN FOOD SCIENCE

& TECHNOLOGY

Volume 118PB

An official journal of the European Federation of Food Science and Technology

An official journal of the International Union of Food Science and Technology

Trends in Food Science and Technology (TIFS) is one

of the premier international peer-reviewed journals

publishing critical reviews and viewpoints of current

technology, food science and human nutrition Its

role is to fill the gap between the specialized

primary journals and general trade magazines by

focusing on the most promising new research

devel-opments and their current and potential food industry

applications in a readable, scientifically rigorous

way Topics include new or novel raw materials

including bioactive compounds, ingredients and

technologies; molecular, micro- and macro-structure;

new developments in food engineering; rapid

tech-niques for online control; novel processing and

packaging technologies; advanced bio technological

and nanoscience developments and applications

in food research; quality assurance methods and

application of -omics techniques; risk assessment of

both biological and non-biological hazards in food;

food allergies and intolerances; food function and

relationships between diet and disease; and

consumer attitudes to food and risk assessment

All Review-style articles in Trends in Food Science & Technology are subjected to independent peer review.

Trends in Food Science & Technology is abstracted/indexed in BIOSIS, CAB Abstracts, CABS, Current Contents (Agriculture, Biology and Environmental Sciences), Dairy Abstracts, EMBASE, Excerpta Medica, Food Science and Technology Abstracts, Nutrition Abstracts and Reviews, Research Alert, Science Citation Index, SciSearch Also covered in the abstract and citation database SCOPUS ® Full text available on ScienceDirect ®

(Contents continued overleaf)

Editor-in-Chief

P Finglas Quadram Institute Bioscience, Norwich,

United Kingdom

Editors

S Charlebois Dalhousie University, Halifax, Nova Scotia,

Canada

A R Jambrak University of Zagreb Faculty of Food

Technology and Biotechnology, Laboratory

for sustainable development,

Zagreb, Croatia

J O'Brien Ulster University, Coleraine,

United Kingdom

I Oey University of Otago, Dunedin,

New Zealand

F Toldrá Instituto de Agroquimica y Tecnologia

de Alimentos (CSIC), Valencia, Spain

R.Y Yada The University of British Columbia, Vancouver,

British Columbia, Canada

Advisory Editorial Board

K Arihara, Kitasato University, Japan

R Caiazza, University of Naples, Italy

E A Decker, University of

Massachusetts, USA

M Flores, Institute of Agrochemistry and Food

Technology, Paterna, Spain

C.M Galanakis, Galanakis Laboratories,

Chania, Greece

C Gallegos, Fresenius-Kabi, Product and Process

Engineering Center, Bad Homburg, Germany

L Giblin, Teagasc Food Research Centre

Moorepark, Moorepark, Ireland

J Goddard, Cornell University, Ithaca, New

York, United States of America

K.G Grunert, Aarhus University,

Aarhus, Denmark

C Hanny Wijaya, Bogor Agricultural University,

Department of Food Science and Technology,

Bogor, Indonesia

P Hongsprabhas, Kasetsart University,

Bangkok, Thailand

A Liceaga, Purdue University, Department of

Food Science, West Lafayette, Indiana, United

States of America

D Liu, Zhejiang University School of Biosystems

Engineering and Food Science, Hangzhou, China

X Lu, McGill University Faculty of Agriculture

and Environment, Sainte-Anne-De-Bellevue,

Quebec, Canada

L Manning, Royal Agricultural University School

of Agriculture Food and Environment,

Cirencester, United Kingdom

P McSweeney, University College Cork

C Mills, The University of Manchester,

Manchester, United Kingdom

U Palanisamy, Monash University, Clayton,

Victoria, Australia

P.F Rao, Fuzhou University, Fuzhou, China

C F Ross, Washington State University,

Pullman, Washington, United States of America

M.G Scanlon, University of Manitoba,

Winnipeg, Manitoba, Canada

M Traka, Quadram Institute Bioscience,

Norwich, United Kingdom

J B Xiao, University of Vigo, Vigo, Spain

Y Yoshie-Stark, Toyo Eiwa University,

Tokyo, Japan

W Zhang, Nanjing Agricultural University College

of Food Science and Technology, Nanjing, China

REVIEWS Portable spectroscopy for high throughput food authenticity screening: Advancements in technology and integration into digital traceability systems by Claire McVey,

Christopher T Elliott, Andrew Cannavan, Simon D Kelly, Awanwee Petchkongkaew and Simon A Haughey

777

Global food recalls and alerts associated with labelling errors and its contributory factors by Jan Mei Soon and

Ikarastika Rahayu Abdul Wahab

791

Blueberry anthocyanins: An updated review on approaches to enhancing their bioavailability by

Daniela D Herrera-Balandrano, Zhi Chai, Trust Beta, Jin Feng and Wuyang Huang

808

Advances in understanding the predominance, phenotypes, and mechanisms of bacteria related to meat spoilage by

Liangting Shao, Shanshan Chen, Haodong Wang, Jinhao Zhang, Xinglian Xu and Huhu Wang

822

(contents continued)

Curcumin: A multifunctional molecule for the development of smart and active

biodegradable polymer-based films by Josemar Gonçalves de Oliveira Filho,

Mirella Romanelli Vicente Bertolo, Murilo Álison Vigilato Rodrigues,

Crisiane Aparecida Marangon, Guilherme da Cruz Silva, Fernanda Campos Alencar Odoni

and Mariana Buranelo Egea

840

High-pressure fluid technologies: Recent approaches to the production of natural

pigments for food and pharmaceutical applications by Acácio Antonio Ferreira Zielinski,

Andrea del Pilar Sanchez-Camargo, Laís Benvenutti, Diego Márlon Ferro, Jônatas Lopes Dias and Sandra Regina Salvador Ferreira

850

Honey antibacterial activity: A neglected aspect of honey quality assurance as

functional food by Juraj Majtan, Marcela Bucekova, Ioannis Kafantaris, Piotr Szweda,

Katherine Hammer and Dimitris Mossialos

870

Electrospun nanocarriers for delivering natural products for cancer therapy by

Reza Mohammadinejad, Vijay Sagar Madamsetty, Anuj Kumar, Mohammad Varzandeh,

Ali Dehshahri, Ali Zarrabi, Fariba Sharififar, Mehdi Mohammadi, Amir Fahimipour and

Seeram Ramakrishna

887

Fermented products and bioactive food compounds as a tool to activate autophagy and

promote the maintenance of the intestinal barrier function by Aleksandra Maria Kocot and

Barbara Wróblewska

905

How do green and black coffee brews and bioactive interaction with gut microbiome affect its health outcomes? Mining evidence from mechanistic studies, metagenomics and clinical trials by Mohamed A Farag, Martin von Bergen, Basma M Saleh, Masun Nabhan Homsi

and Mohamed S Abd El-Al

920

COMMENTARIES

Seaweed products for the future: Using current tools to develop a sustainable food

industry by Marthe Jordbrekk Blikra, Themistoklis Altintzoglou, Trond Løvdal, Guro Rognså,

Dagbjørn Skipnes, Torstein Skåra, Morten Sivertsvik and Estefanía Noriega Fernández

765

Not just variability and uncertainty; the relevance of chance for the survival of microbial

cells to stress by Alberto Garre, Heidy M.W den Besten, Pablo S Fernandez and

Marcel H Zwietering

799

Food chain information in the European pork industry: Where are we? by Silvia Bonardi,

Bojan Blagojevic, Simone Belluco, Mati Roasto, Eduarda Gomes-Neves and Ivar Vågsholm

833