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 and Technology (TIFS) is one TRENDS IN Volume 118PB of the premier international peer-reviewed journals FOOD SCIENCE publishing critical reviews and viewpoints of current & TECHNOLOGY technology, food science and human nutrition Its role is to fill the gap between the specialized REVIEWS primary journals and general trade magazines by focusing on the most promising new research devel- Portable spectroscopy for high throughput food authenticity 777 opments and their current and potential food industry screening: Advancements in technology and integration applications in a readable, scientifically rigorous into digital traceability systems by Claire McVey, way Topics include new or novel raw materials Christopher T Elliott, Andrew Cannavan, Simon D Kelly, including bioactive compounds, ingredients and Awanwee Petchkongkaew and Simon A Haughey technologies; molecular, micro- and macro-structure; new developments in food engineering; rapid tech- Global food recalls and alerts associated with labelling 791 niques for online control; novel processing and packaging technologies; advanced biotechnological errors and its contributory factors by Jan Mei Soon and and nanoscience developments and applications in food research; quality assurance methods and Ikarastika Rahayu Abdul Wahab application of -omics techniques; risk assessment of both biological and non-biological hazards in food; Blueberry anthocyanins: An updated review on 808 food allergies and intolerances; food function and relationships between diet and disease; and approaches to enhancing their bioavailability by consumer attitudes to food and risk assessment Daniela D Herrera‑Balandrano, Zhi Chai, Trust Beta, Jin Feng Editor-in-Chief P Finglas and Wuyang Huang Quadram Institute Bioscience, Norwich, Advances in understanding the predominance, phenotypes, 822 United Kingdom and mechanisms of bacteria related to meat spoilage by Editors S Charlebois Liangting Shao, Shanshan Chen, Haodong Wang, Dalhousie University, Halifax, Nova Scotia, Jinhao Zhang, Xinglian Xu and Huhu Wang Canada (Contents continued overleaf) A R Jambrak University of Zagreb Faculty of Food An official journal of the International Union of Food Science and Technology Technology and Biotechnology, Laboratory An official journal of the European Federation of Food Science and Technology for sustainable development, Zagreb, Croatia 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 J O'Brien (Agriculture, Biology and Environmental Sciences), Dairy Abstracts, EMBASE, Excerpta Medica, Food Science Ulster University, Coleraine, 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® 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 (contents continued) Curcumin: A multifunctional molecule for the development of smart and active 840 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 High-pressure fluid technologies: Recent approaches to the production of natural 850 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 Honey antibacterial activity: A neglected aspect of honey quality assurance as 870 functional food by Juraj Majtan, Marcela Bucekova, Ioannis Kafantaris, Piotr Szweda, Katherine Hammer and Dimitris Mossialos Electrospun nanocarriers for delivering natural products for cancer therapy by 887 Reza Mohammadinejad, Vijay Sagar Madamsetty, Anuj Kumar, Mohammad Varzandeh, Ali Dehshahri, Ali Zarrabi, Fariba Sharififar, Mehdi Mohammadi, Amir Fahimipour and Seeram Ramakrishna Fermented products and bioactive food compounds as a tool to activate autophagy and 905 promote the maintenance of the intestinal barrier function by Aleksandra Maria Kocot and Barbara Wróblewska How do green and black coffee brews and bioactive interaction with gut microbiome affect 920 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 COMMENTARIES Seaweed products for the future: Using current tools to develop a sustainable food 765 industry by Marthe Jordbrekk Blikra, Themistoklis Altintzoglou, Trond Løvdal, Guro Rognså, Dagbjørn Skipnes, Torstein Skåra, Morten Sivertsvik and Estefanía Noriega Fernández Not just variability and uncertainty; the relevance of chance for the survival of microbial 799 cells to stress by Alberto Garre, Heidy M.W den Besten, Pablo S Fernandez and Marcel H Zwietering Food chain information in the European pork industry: Where are we? by Silvia Bonardi, 833 Bojan Blagojevic, Simone Belluco, Mati Roasto, Eduarda Gomes‑Neves and Ivar Vågsholm