Catálogo de publicaciones - revistas
Comprehensive Reviews in Food Science and Food Safety
Resumen/Descripción – provisto por la editorial en inglés
Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is one of the peer-reviewed on-line journals of the Institute of Food Technologists (IFT). It has been published quarterly since 2002 (www.ift.org). Review papers provide in-depth coverage of a narrowly defined topic on any food science or food safety aspect, including nutrition, engineering, microbiology, sensory evaluation, physiology, genetics, economics, regulations, and history. A typical review embodies careful assessment of all pertinent studies (weaknesses, strengths, discrepancies in findings) so that insightful, integrative interpretations, summaries, and conclusions are presented. For either an unsolicited or an invited manuscript authors should submit to the Scientific Editor a suitable title, a brief outline, and a short statement describing the importance of the topic and how the presentation will advance food science and food technology.AIM of IFT Peer-Reviewed Publications
Palabras clave – provistas por la editorial
Food Safety; Nutrition; Public Policy & Regulations; Food Processing; Packaging; Storage; and Ingred
Disponibilidad
| Institución detectada | Período | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No detectada | desde abr. 2002 / hasta dic. 2023 | Wiley Online Library |
Información
Tipo de recurso:
revistas
ISSN electrónico
1541-4337
País de edición
Estados Unidos
Fecha de publicación
2002-
Cobertura temática
Tabla de contenidos
Time-Temperature Management Along the Food Cold Chain: A Review of Recent Developments
Samuel Mercier; Sebastien Villeneuve; Martin Mondor; Ismail Uysal
Pp. 647-667
Decontamination of Microorganisms and Pesticides from Fresh Fruits and Vegetables: A Comprehensive Review from Common Household Processes to Modern Techniques
Tanmayee Bhilwadikar; Saranya Pounraj; S. Manivannan; N. K. Rastogi; P. S. Negi
Palabras clave: Food Science.
Pp. 1003-1038
The health benefits, functional properties, modifications, and applications of pea ( Pisum sativum L.) protein: Current status, challenges, and perspectives
Jiao Ge; Cui‐Xia Sun; Harold Corke; Khalid Gul; Ren‐You Gan; Yapeng Fang
Palabras clave: Food Science.
Pp. 1835-1876
Challenges associated with spray drying of lactic acid bacteria: Understanding cell viability loss
Maria Tereza Cratiú Moreira; Evandro Martins; Ítalo Tuler Perrone; Rosângela Freitas; Lucas Sales Queiroz; Antônio Fernandes Carvalho
Palabras clave: Food Science.
Pp. 3267-3283
Unravelling the fruit microbiome: The key for developing effective biological control strategies for postharvest diseases
Hongyin Zhang; Nana Adwoa Serwah Boateng; Guillaume Legrand Ngolong Ngea; Yu Shi; Hetong Lin; Qiya Yang; Kaili Wang; Xiaoyun Zhang; Lina Zhao; Samir Droby
<jats:title>Abstract</jats:title><jats:p>Fruit‐based diets are recognized for their benefits to human health. The safety of fruit is a global concern for scientists. Fruit microbiome represents the whole microorganisms that are associated with a fruit. These microbes are either found on the surfaces (epiphytes) or in the tissues of the fruit (endophytes). The recent knowledge gained from these microbial communities is considered relevant to the field of biological control in prevention of postharvest fruit pathology. In this study, the importance of the microbiome of certain fruits and how it holds promise for solving the problems inherent in biocontrol and postharvest crop protection are summarized. Research needs on the fruit microbiome are highlighted. Data from DNA sequencing and “meta‐omics” technologies very recently applied to the study of microbial communities of fruits in the postharvest context are also discussed. Various fruit parameters, management practices, and environmental conditions are the main determinants of the microbiome. Microbial communities can be classified according to their structure and function in fruit tissues. A critical mechanism of microbial biological control agents is to reshape and interact with the microbiome of the fruit. The ability to control the microbiome of any fruit is a great potential in postharvest management of fruits. Research on the fruit microbiome offers important opportunities to develop postharvest biocontrol strategies and products, as well as the health profile of the fruit.</jats:p>
Palabras clave: Food Science.
Pp. 4906-4930
Edible coatings as osmotic dehydration pretreatment in nutrient‐enhanced fruit or vegetable snacks development: A review
Hanna Kowalska; Agata Marzec; Ewa Domian; Jolanta Kowalska; Agnieszka Ciurzyńska; Sabina Galus
Palabras clave: Food Science.
Pp. 5641-5674
The impacts of antimicrobial and antifungal activity of cell‐free supernatants from lactic acid bacteria in vitro and foods
Emma Mani‐López; Daniela Arrioja‐Bretón; Aurelio López‐Malo
Palabras clave: Food Science.
Pp. 604-641
Medium chain triglycerides (MCT): State‐of‐the‐art on chemistry, synthesis, health benefits and applications in food industry
Shubham Nimbkar; M. Maria Leena; J. A. Moses; C. Anandharamakrishnan
Palabras clave: Food Science.
Pp. 843-867
Recent developments in cold plasma‐based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables
Sneh Punia Bangar; Monica Trif; Fatih Ozogul; Manoj Kumar; Vandana Chaudhary; Milan Vukic; Maharishi Tomar; Sushil Changan
Palabras clave: Food Science.
Pp. 1958-1978