TRENDS IN FOOD SCIENCE & TECHNOLOGY食品科学与技术趋势
TRENDS IN FOOD SCIENCE & TECHNOLOGY(英文缩写 TRENDS FOOD SCI TECH),ISSN 0924-2244,eISSN 1879-3053,中文译名:食品科学与技术趋势 是一本学术期刊。本页汇总该期刊的最新影响因子、分区信息以及最新收录于 PubMed 的文献,帮助您快速了解期刊全貌。
发文量统计区间：2025-11-01 至 2026-10-31，按本站收录文献的发表日期统计。
期刊介绍
历年影响因子趋势
| JCR 数据年份 | 影响因子 | JCR 分区 |
|---|---|---|
| 2021 | 16.002 | Q1 |
| 2022 | 15.300 | Q1 |
| 2023 | 15.100 | Q1 |
| 2024 | 15.400 | Q1 |
| 2025 | 17.400 | Q1 |
TRENDS IN FOOD SCIENCE & TECHNOLOGY 最新收录文献
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1. Mitigating toxic metals contamination in foods: Bridging knowledge gaps for addressing food safety.
1. 减轻食品中有毒金属污染：弥合知识空白以应对食品安全问题PMID:日期:2024-09-21Reducing exposure to harmful substances in food is highly desired, especially for infants, young children, and pregnant women. A workshop focused on understanding and reducing toxic metal contamination in food was conducted involving leading scientists, educators, practitioners, and key stakeholders in conjunction with the USDA National Institute of Food and Agriculture. The goal of this review and the workshop was to advance the current knowledge of major toxic metals concerning food safety, . arsenic (As), lead (Pb), cadmium (Cd), mercury (Hg), and chromium (Cr), preventive measures, identify critical knowledge gaps, and the need for research, extension, and education. Being a part of the "Closer to Zero (C2Z)" initiative of the USDA, FDA, and other federal agencies, the workshop adopted a "One Health" approach to mitigate dietary exposure and environmental pollution of hazardous elements. The experts discussed the accumulation of toxic metals in food crops and drinking water in relation to soil biogeochemistry, plant uptake, and multidisciplinary factors such as food processing, detection, regulatory standards, etc. To forward food safety, this workshop critically examined toxic metals contamination, exposure and toxicity along the farm-to-fork-to-human continuum, research gaps, prevailing regulations, and sustainable remediation approaches, and offered significant recommendations. This review paper provides perspective on key findings of the workshop relative to addressing this important aspect of food safety, emphasizing interdisciplinary research that can effectively investigate and understand the complex and dynamic relationships between soil biogeochemistry, the microbiome, plant tolerance and accumulation strategies, uniform standards for acceptable and safe toxic element levels in food and water, and raising public awareness. This article also provides a foundation for decision-making regarding toxic metal fate and effects, including risk management strategies, in the face of modern industrialization and a changing climate.
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2. A narrative review: 3D bioprinting of cultured muscle meat and seafood products and its potential for the food industry.
PMID:日期:2024-08-14The demand for meat and seafood products has been globally increasing for decades. To address the environmental, social, and economic impacts of this trend, there has been a surge in the development of three-dimensional (3D) food bioprinting technologies for lab-grown muscle food products and their analogues. This innovative approach is a sustainable solution to mitigate the environmental risks associated with climate change caused by the negative impacts of indiscriminative livestock production and industrial aquaculture. This review article explores the adoption of 3D bioprinting modalities to manufacture lab-grown muscle food products and their associated technologies, cells, and bioink formulations. Additionally, various processing techniques, governing the characteristics of bioprinted food products, nutritional compositions, and safety aspects as well as its relevant ethical and social considerations, were discussed. Although promising, further research and development is needed to meet standards and translate into several industrial areas, such as the food and renewable energy industries. In specific, optimization of animal cell culture conditions, development of serum-free media, and bioreactor design are essential to eliminate the risk factors but achieve the unique nutritional requirements and consumer acceptance. In short, the advancement of 3D bioprinting technologies holds great potential for transforming the food industry, but achieving widespread adoption will require continued innovation, rigorous research, and adherence to ethical standards to ensure safety, nutritional quality, and consumer acceptance.
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3. Potential of green tea EGCG in neutralizing SARS-CoV-2 Omicron variant with greater tropism toward the upper respiratory tract.
PMID:日期:2022-12-28COVID-19 due to SARS-CoV-2 infection has had an enormous adverse impact on global public health. As the COVID-19 pandemic evolves, the WHO declared several variants of concern (VOCs), including Alpha, Beta, Gamma, Delta, and Omicron. Compared with earlier variants, Omicron, now a dominant lineage, exhibits characteristics of enhanced transmissibility, tropism shift toward the upper respiratory tract, and attenuated disease severity. The robust transmission of Omicron despite attenuated disease severity still poses a great challenge for pandemic control. Under this circumstance, its tropism shift may be utilized for discovering effective preventive approaches. This review aims to estimate the potential of green tea epigallocatechin gallate (EGCG), the most potent antiviral catechin, in neutralizing SARS-CoV-2 Omicron variant, based on current knowledge concerning EGCG distribution in tissues and Omicron tropism. EGCG has a low bioavailability. Plasma EGCG levels are in the range of submicromolar concentrations following green tea drinking, or reach at most low μM concentrations after pharmacological intervention. Nonetheless, its levels in the upper respiratory tract could reach concentrations as high as tens or even hundreds of μM following green tea consumption or pharmacological intervention. An approach for delivering sufficiently high concentrations of EGCG in the pharynx has been developed. Convincing data have demonstrated that EGCG at tens to hundreds of μM can dramatically neutralize SARS-CoV-2 and effectively eliminate SARS-CoV-2-induced cytopathic effects and plaque formation. Thus, EGCG, which exhibits hyperaccumulation in the upper respiratory tract, deserves closer investigation as an antiviral in the current global battle against COVID-19, given Omicron's greater tropism toward the upper respiratory tract.
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5. Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health.
5. 基于代谢组学的推断揭示谷物中酚类化合物的多样性及其对人体肠道健康的影响PMID:日期:2022-09Whole grain cereals are a good source of nutrients. Several cutting-edge metabolomic platforms have been deployed to identify various phenolic compounds and enhance cereal bioactive bioavailability. A diet rich in cereal phenolics may modify the microbial composition, support gut homeostasis, and increase gut health, thereby lowering the risk of non-communicable illness. In this work, we reviewed current metabolomic breakthroughs in cereal phenolic profiling and their effects on human health via gut microbiota modulation. We argue that the information presented in this paper will assist in the development of nutritionally superior cereal breeds and functional foods. Most cereal grains contain ferulic acid derivatives, caffeoyl glycerides, and feruloyl and coumaroyl esters. While there has been significant progress in discovering novel phenolic compounds in cereals, quantifying these molecules, and translating their therapeutic effects from animal model systems to humans remains a challenge. To this end, metabolomics, and other high-throughput-omics-based platforms must be integrated to further examine the structure and functionality of phenolic metabolites to breed nutritionally rich cereals as well as map their influence on human health benefits. Rare alleles must be introduced to improve bioactive content in cereal grains while maintaining yield. Following that, these exceptional varieties must be effectively processed to maximize phenolic bioavailability.
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6. CRISPR/Cas12a-based technology: A powerful tool for biosensing in food safety.
6. 基于CRISPR/Cas12a的技术：食品安全生物传感的强大工具PMID:日期:2022-03-01In the context of the current pandemic caused by the novel coronavirus, molecular detection is not limited to the clinical laboratory, but also faces the challenge of the complex and variable real-time detection fields. A series of novel coronavirus events were detected in the process of food cold chain packaging and transportation, making the application of molecular diagnosis in food processing, packaging, transportation, and other links urgent. There is an urgent need for a rapid detection technology that can adapt to the diversity and complexity of food safety. This review introduces a new molecular diagnostic technology-biosensor analysis technology based on CRISPR-Cas12a. Systematic clarification of its development process and detection principles. It summarizes and systematically organizes its applications in viruses, food-borne pathogenic bacteria, small molecule detection, etc. In the past four years, which provides a brand-new and comprehensive solution for food detection. Finally, this article puts forward the challenges and the prospects for food safety. The novel coronavirus hazards infiltrated every step of the food industry, from processing to packaging to transportation. The biosensor analytical technology based on CRISPR-Cas12a has great potential in the qualitative and quantitative analysis of infectious pathogens. CRISPR-Cas12a can effectively identify the presence of the specific nucleic acid targets and the small changes in sequences, which is particularly important for nucleic acid identification and pathogen detection. In addition, the CRISPR-Cas12a method can be adjusted and reconfigured within days to detect other viruses, providing equipment for nucleic acid diagnostics in the field of food safety. The future work will focus on the development of portable microfluidic devices for multiple detection. Shao et al. employed physical separation methods to separate Cas proteins in different microfluidic channels to achieve multiple detection, and each channel simultaneously detected different targets by adding crRNA with different spacer sequences. Although CRISPR-Cas12a technology has outstanding advantages in detection, there are several technical barriers in the transformation from emerging technologies to practical applications. The newly developed CRISPR-Cas12a-based applications and methods promote the development of numerous diagnostic and detection solutions, and have great potential in medical diagnosis, environmental monitoring, and especially food detection.
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7. {"_":"Enzyme kinetic approach for mechanistic insight and predictions of starch digestibility and the glycaemic index of foods.","i":["in vivo"]}
7. {“_”：“酶动力学方法用于淀粉消化率和食品血糖指数的机理洞察和预测。”，“i”：[“体内”]}PMID:日期:2022-02Starch is a principal dietary source of digestible carbohydrate and energy. Glycaemic and insulinaemic responses to foods containing starch vary considerably and glucose responses to starchy foods are often described by the glycaemic index (GI) and/or glycaemic load (GL). Low GI/GL foods are beneficial in the management of cardiometabolic disorders (e.g., type 2 diabetes, cardiovascular disease). Differences in rates and extents of digestion of starch-containing foods will affect postprandial glycaemia. Amylolysis kinetics are influenced by structural properties of the food matrix and of starch itself. Native (raw) semi-crystalline starch is digested slowly but hydrothermal processing (cooking) gelatinises the starch and greatly increases its digestibility. In plants, starch granules are contained within cells and intact cell walls can limit accessibility of water and digestive enzymes hindering gelatinisation and digestibility. studies of starch digestion by α-amylase model early stages in digestion and can suggest likely rates of digestion and expected glycaemic responses. Reports that metabolic responses to dietary starch are influenced by α-amylase gene copy number, heightens interest in amylolysis. This review shows how enzyme kinetic strategies can provide explanations for differences in digestion rate of different starchy foods. Michaelis-Menten and Log of Slope analyses provide kinetic parameters (e.g., and ) for evaluating catalytic efficiency and ease of digestibility of starch by α-amylase. Suitable kinetic methods maximise the information that can be obtained from work for predictions of starch digestion and glycaemic responses .
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8. Corrigendum to 'Evidences and perspectives of the use of probiotics, prebiotics, synbiotics, and postbiotics as adjuvants for prevention and treatment of COVID-19: A bibliometric analysis and integrative review' [Trends in Food Science & Technology 120 (2022) 174-192].
8. 关于“益生菌、益生素、合生元和后生元作为COVID-19预防和治疗佐剂的证据和前景：文献计量分析与综合评述”的勘误 [《食品科学与技术趋势》120 (2022) 174-192]PMID:日期:2022-01-31[This corrects the article DOI: 10.1016/j.tifs.2021.12.033.].
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9. Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating?
PMID:日期:2022-01-13Recently, anosmia and ageusia (and their variations) have been reported as frequent symptoms of COVID-19. Olfactory and gustatory stimuli are essential in the perception and pleasure of eating. Disorders in sensory perception may influence appetite and the intake of necessary nutrients when recovering from COVID-19. In this short commentary, taste and smell disorders were reported and correlated for the first time with food science. The objective of this short commentary is to report that taste and smell disorders resulted from COVID-19 may impact eating pleasure and nutrition. It also points out important technologies and trends that can be considered and improved in future studies. Firmer food textures can stimulate the trigeminal nerve, and more vibrant colors are able to increase the modulation of brain metabolism, stimulating pleasure. Allied to this, encapsulation technology enables the production of new food formulations, producing agonist and antagonist agents to trigger or block specific sensations. Therefore, opportunities and innovations in the food industry are wide and multidisciplinary discussions are needed.
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10. Food services in times of uncertainty: Remodeling operations, changing trends, and looking into perspectives after the COVID-19 pandemic.
10. 不确定时期的餐饮服务：业务重塑、趋势变化及新冠疫情后的前景展望PMID:日期:2022-01-05Social distancing and the economic downturn imposed by COVID-19 have significantly affected the food service segment. Therefore, operation recovery and adapting to a new reality must be achieved as quickly and efficiently as possible. Studies on this topic, which have been conceptualized in various parts of the world, have brought new ideas to light to mitigate the negative effects of COVID-19 on food service. This study aimed to discuss the impact of COVID-19 on food service operations, changes in pre-existing trends, and post-pandemic perspectives. COVID-19 has changed all business segments. When dining rooms were forced to close, many food services had to resort to innovation to survive, and many added deliveries and/or adopted the dark kitchen models in one of their many forms. It is expected that the demand for delivery, dark kitchens, and the adoption of technological solutions, for example, contactless payment, will remain in the post-pandemic scenario. Food quality control measures have become more strictly enforced, not only to prevent SARS-CoV-2 contamination but also to increase credibility with the customer. These long-established food safety practices have returned to the spotlight, been revised, and should be maintained for well into the post-pandemic period. Restaurants are operating again and restrictions on opening hours and capacity have been relaxed or eliminated. Continued studies on this topic are important for supporting creative and scientifically based solutions for socio-economic recovery.