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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.2014.11.002

Antioxidative and anti-inflammatory activity of functional foods

Chi-Cheng Lu; Gow-Chin Yen

Pp. 1-8

doi: 10.1016/j.cofs.2015.08.006

Novel trans fat replacement strategies

Fan C Wang; Andrew J Gravelle; Alexia I Blake; Alejandro G Marangoni

Pp. 27-34

doi: 10.1016/j.cofs.2016.09.003

Use of molds and their antifungal proteins for biocontrol of toxigenic molds on dry-ripened cheese and meats

Josué Delgado; Belén Peromingo; Félix Núñez; Miguel A Asensio

Palabras clave: Food Science; Applied Microbiology and Biotechnology.

Pp. 40-45

doi: 10.1016/j.cofs.2017.01.002

Current perspectives in food-based studies exploiting multi-omics approaches

Ilario Ferrocino; Luca CocolinORCID

Palabras clave: Applied Microbiology and Biotechnology; Food Science.

Pp. 10-15

doi: 10.1016/j.cofs.2017.07.001

Technological and nutritional aspects of indigenous Latin America fermented foods

Cíntia Lacerda RamosORCID; Rosane Freitas Schwan

Palabras clave: Food Science; Applied Microbiology and Biotechnology.

Pp. 97-102

doi: 10.1016/j.cofs.2017.02.013

A colloidal gel perspective for understanding oleogelation

Ashok R Patel

Pp. 1-7

doi: 10.1016/j.cofs.2017.06.004

Hydrophilic food compounds encapsulation by ionic gelation

Louise Emy Kurozawa; Miriam Dupas Hubinger

Palabras clave: Applied Microbiology and Biotechnology; Food Science.

Pp. 50-55

doi: 10.1016/j.cofs.2017.09.007

Penicillium species: crossroad between quality and safety of cured meat production

Donato Magistà; Antonia Susca; Massimo Ferrara; Antonio Francesco Logrieco; Giancarlo Perrone

Pp. 36-40

doi: 10.1016/j.cofs.2017.10.014

Recent foodborne outbreaks in the United States linked to atypical vehicles — lessons learned

Julie Ann Kase; Guodong Zhang; Yi Chen

Pp. 56-63

doi: 10.1016/j.cofs.2018.02.004

Developing bacteriocins of lactic acid bacteria into next generation biopreservatives

Des Field; R Paul Ross; Colin HillORCID

Palabras clave: Food Science; Applied Microbiology and Biotechnology.

Pp. 1-6