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Current Opinion in Food Science

Resumen/Descripción – provisto por la editorial en inglés
The Current Opinion journals were developed out of the recognition that it is increasingly difficult for specialists to keep up to date with the expanding volume of information published in their subject. In Current Opinion in Food Science, we help the reader by providing in a systematic manner: The views of experts on current advances in food science in a clear and readable form. Evaluations of the most interesting papers, annotated by experts, from the great wealth of original publications. Division of the subject into sections

The subject of food science is divided into themed sections, each of which is reviewed once a year. Food Physics and Materials Science Food Engineering and Processing Food Toxicology Food Chemistry and Biochemistry Food Bioprocessing Food Microbiology Food Safety Food Mycology Sensory Sciences and Consumer Behavior Functional Foods and Nutrition Foodomics Technologies Innovations in Food Science Section Editors, who are major authorities in the field, are appointed by the Editors of the journal. They divide their section into a number of topics, ensuring that the field is comprehensively covered and that all issues of current importance are emphasized. Section Editors commission reviews from authorities on each topic that they have selected.

Reviews

Authors write short review articles in which they present recent developments in their subject, emphasizing the aspects that, in their opinion, are most important. In addition, they provide short annotations to the papers that they consider to be most interesting from all those published in their topic over the previous year.

Editorial Overview

Section Editors write a short overview at the beginning of the section to introduce the reviews and to draw the reader's attention to any particularly interesting developments.

Invited authors are encouraged to visit our Guide for Authors for information on article submission.
Palabras clave – provistas por la editorial

No disponibles.

Disponibilidad
Institución detectada Período Navegá Descargá Solicitá
No detectada desde feb. 2015 / hasta dic. 2023 ScienceDirect

Información

Tipo de recurso:

revistas

ISSN impreso

2214-7993

ISSN electrónico

2214-8000

Editor responsable

Elsevier

País de edición

Países Bajos

Fecha de publicación

Cobertura temática

otras-ingenierias

Otras ingenierías y tecnologías

Tabla de contenidos

doi: 10.1016/j.cofs.2018.02.003

Bioactive profile of pumpkin: an overview on terpenoids and their health-promoting properties

Domenico Montesano; Gabriele Rocchetti; Predrag Putnik; Luigi Lucini

Palabras clave: Food Science; Applied Microbiology and Biotechnology.

Pp. 81-87

doi: 10.1016/j.cofs.2019.02.014

Yeasts and molds in fermented food production: an ancient bioprocess

Marina Venturini Copetti

Palabras clave: Food Science; Applied Microbiology and Biotechnology.

Pp. 57-61

doi: 10.1016/j.cofs.2019.05.001

Edible oleogels: how suitable are proteins as a structurant?

Elke Scholten

Palabras clave: Food Science; Applied Microbiology and Biotechnology.

Pp. 36-42

doi: 10.1016/j.cofs.2019.06.012

Insights into existing and future fungal and mycotoxin contamination of cured meats

Giancarlo Perrone; Alicia Rodriguez; Donato Magistà; Naresh Magan

Palabras clave: Food Science; Applied Microbiology and Biotechnology.

Pp. 20-27

doi: 10.1016/j.cofs.2018.09.002

Food processing as a risk factor for antimicrobial resistance spread along the food chain

Elena-Alexandra Oniciuc; Eleni Likotrafiti; Adrián Alvarez-Molina; Miguel Prieto; Mercedes López; Avelino Alvarez-Ordóñez

Palabras clave: Food Science; Applied Microbiology and Biotechnology.

Pp. 21-26

doi: 10.1016/j.cofs.2019.09.002

Assessment of antibiotic resistance in staphylococci involved in fermented meat product processing

Constanza Maria Lopez; Maria Luisa Callegari; Vania Patrone; Annalisa Rebecchi

Palabras clave: Food Science; Applied Microbiology and Biotechnology.

Pp. 17-23

doi: 10.1016/j.cofs.2019.10.008

Biopeptides from vegetable proteins: new scientific evidences

Domenico Montesano; Monica Gallo; Francesca Blasi; Lina Cossignani

Palabras clave: Applied Microbiology and Biotechnology; Food Science.

Pp. 31-37

doi: 10.1016/j.cofs.2020.01.006

Ethnic and industrial probiotic foods and beverages: efficacy and acceptance

Sudhanshu S Behera; Sandeep K Panda

Palabras clave: Food Science; Applied Microbiology and Biotechnology.

Pp. 29-36

doi: 10.1016/j.cofs.2020.03.009

Probiotic: conceptualization from a new approach

Fatemeh Zendeboodi; Nasim Khorshidian; Amir M Mortazavian; Adriano G da Cruz

Palabras clave: Food Science; Applied Microbiology and Biotechnology.

Pp. 103-123

doi: 10.1016/j.cofs.2019.12.008

Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products

Ashok R PatelORCID; Reed A Nicholson; Alejandro G Marangoni

Palabras clave: Food Science; Applied Microbiology and Biotechnology.

Pp. 61-68