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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.2020.03.005

Challenges, trends and opportunities in food processing

Pedro ED AugustoORCID

Palabras clave: Food Science; Applied Microbiology and Biotechnology.

Pp. 72-78

doi: 10.1016/j.cofs.2020.09.004

Next-generation sequencing to enhance the taxonomic resolution of the microbiological analysis of meat and meat-derived products

Emiel Van Reckem; Luc De Vuyst; Stefan Weckx; Frédéric LeroyORCID

Palabras clave: Food Science; Applied Microbiology and Biotechnology.

Pp. 58-65

doi: 10.1016/j.cofs.2020.10.025

Plant-based milk substitutes as emerging probiotic carriers

Dissanayake MD Rasika; Janak K Vidanarachchi; Ramon Silva Rocha; Celso F Balthazar; Adriano G Cruz; Anderson S Sant’AnaORCID; Chaminda Senaka Ranadheera

Palabras clave: Applied Microbiology and Biotechnology; Food Science.

Pp. 8-20

doi: 10.1016/j.cofs.2020.10.030

Ultrasound effect on salt reduction in meat products: a review

Julián Andrés Gómez-Salazar; Andrea Galván-Navarro; José M LorenzoORCID; María Elena Sosa-Morales

Palabras clave: Food Science; Applied Microbiology and Biotechnology.

Pp. 71-78

doi: 10.1016/j.cofs.2020.12.010

Novel lipid materials based on gelling procedures as fat analogues in the development of healthier meat products

Ana M Herrero; Claudia Ruiz-Capillas

Palabras clave: Food Science; Applied Microbiology and Biotechnology.

Pp. 1-6

doi: 10.1016/j.cofs.2020.06.003

Novel strategy for developing healthy meat products replacing saturated fat with oleogels

María López-Pedrouso; José M LorenzoORCID; Beatriz Gullón; Paulo Cezar Bastianello Campagnol; Daniel Franco

Palabras clave: Food Science; Applied Microbiology and Biotechnology.

Pp. 40-45

doi: 10.1016/j.cofs.2022.100974

Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients

Abhiroop Mookerjee; Takuji TanakaORCID

Palabras clave: Applied Microbiology and Biotechnology; Food Science.

Pp. 100974

doi: 10.1016/j.cofs.2023.101075

Indigenous fermented foods: nutritional and safety aspects

Cintia L Ramos; Ana PP Bressani; Nadia N Batista; Silvia J Martinez; Disney R Dias; Rosane F Schwan

Palabras clave: Applied Microbiology and Biotechnology; Food Science.

Pp. 101075

doi: 10.1016/j.cofs.2023.101102

Use of temporal sensory evaluation methods with consumers: a position paper

Michel Visalli; Mara V Galmarini; Pascal SchlichORCID

Palabras clave: Applied Microbiology and Biotechnology; Food Science.

Pp. 101102