Current opinion in food science. Current Opinion in Food Science 2018-08-03

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Elsevier Journal Metrics Visualization. Helping Authors. Visualizing Key Metrics. Delivering Journal Insights.

current opinion in food science

Graphical abstracts should be submitted as a separate file in the online submission system. To verify originality, your article may be checked by the originality detection service. There has been a considerable amount of research focused on issues related to tea quality and health benefits; however, the safety of the tea that is consumed has received limited attention. Many studies have demonstrated the peculiar structuring and stabilising role of crude and fractio. There has been a rise in the number of researchers applying sophisticated artificial neural networks, fuzzy logic, etc. Abstracts give full information but not title : A Early et al.

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Current Opinion in Food Science 2018?????3.734? JCR ????1????CURR OPIN FOOD SCI

current opinion in food science

If you feel that the citation is crucial to the review, please mention it in the text only see below. For information on how to opt-out of cookies set by our suppliers, please visit the applicable links listed in the table above. Provide the full postal address of each affiliation, including the country name and, if available, the e-mail address of each author. Division of the subject into sections The subject of food science is divided into themed sections, each of which is reviewed once a year. While the Editor considers the request, publication of the manuscript will be suspended.

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ScienceDirect

current opinion in food science

Section Editors commission reviews from authorities on each topic that they have selected. Note: since video and animation cannot be embedded in the print version of the journal, please provide text for both the electronic and the print version for the portions of the article that refer to this content. The international editorial board of Current Opinion in Food Science is led by Editors-in-Chief Alejandro Marangoni, Professor and Canada Research Chair at the University of Guelph, Canada and Anderson de Souza Sant'Ana, Professor of Food Microbiology, Faculty of Food Engineering at the Campinas University, Brazil. If you decide to participate, a new browser tab will open so you can complete the survey after you have completed your visit to this website. About Elsevier Elsevier is a world-leading provider of information solutions that enhance the performance of science, health, and technology professionals, empowering them to make better decisions, deliver better care, and sometimes make groundbreaking discoveries that advance the boundaries of knowledge and human progress. Declaration of interest All authors must disclose any financial and personal relationships with other people or organizations that could inappropriately influence bias their work. Regardless of how you choose to publish your article, the journal will apply the same peer review criteria and acceptance standards.

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Guide for authors

current opinion in food science

Number them consecutively throughout the article. Circular economy is a key solution to the side-stream issue as it promotes resources reuse and waste minimization. This can be done in the same way as a figure or table by referring to the video or animation content and noting in the body text where it should be placed. While different experimental procedures for antifungal activity assessement of metal nanoparticles. Graphical abstract Although a graphical abstract is optional, its use is encouraged as it draws more attention to the online article.

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Elsevier Journal Metrics Visualization. Helping Authors. Visualizing Key Metrics. Delivering Journal Insights.

current opinion in food science

In fact, technical improvements achieved in mass spectrometry instruments together with the last developments of bioinformatics tools and hardware have allowed proteomics to be the method of choice for food control through the identification of quality biomarkers and the study of the proteome expression data. This article reviews the basic strategies for producing genetically modified enzymes, such as carbohydrases, proteases, lipases, etc. Source: - December 15, 2018 Category: Food Science Source Type: research Publication date: December 2018Source: Current Opinion in Food Science, Volume 24Author s : Source: Current Opinion in Food Science Source: - December 13, 2018 Category: Food Science Source Type: research Publication date: December 2018Source: Current Opinion in Food Science, Volume 24Author s : Daniel Granato Source: Current Opinion in Food Science Source: - December 13, 2018 Category: Food Science Source Type: research Publication date: Available online 1 December 2018Source: Current Opinion in Food ScienceAuthor s : Yunqiu Yang, Chuanyi Peng, Henry J Thompson, Yijun WangThe hot water infusion of Camellia sinensis commonly referred to as tea is the second most widely consumed beverage in the world. Source: Current Opinion in Food Science Source: - July 10, 2018 Category: Food Science Source Type: research Publication date: August 2018Source: Current Opinion in Food Science, Volume 22Author s : Pasquale FerrantiThe field of food analytical chemistry has greatly evolved over the last years, moving from the descriptive view of raw food composition into the modern instrumental approaches known as the foodomics. Knowing heat transfer fundamentals for temperature distribution inside a product is rather crucial since organoleptic — quality changes and safety are directly linked temperatu. The actual authors can be referred to, but the reference number s must always be given.

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Elsevier Current Opinion

current opinion in food science

Please use this proof only for checking the typesetting, editing, completeness and correctness of the text, tables and figures. Data linking If you have made your research data available in a data repository, you can link your article directly to the dataset. Invited authors are encouraged to visit our Guide for Authors for information on article submission. Source: - October 9, 2018 Category: Food Science Source Type: research Publication date: Available online 5 October 2018Source: Current Opinion in Food ScienceAuthor s : Elena-Alexandra Oniciuc, Eleni Likotrafiti, Adrián Alvarez-Molina, Miguel Prieto, Mercedes López, Avelino Alvarez-OrdóñezFarms and food industries rely to a large extent on the use of biocides as disinfectants and other antimicrobial agents and preservatives with antimicrobial properties in order to provide food of high microbiological quality and safe for consumers. Language usage and editing services Please write your text in good English American or British usage is accepted, but not a mixture of these. Ian WilsonProgress in understanding fouling in food processing operations is assessed based on a review of the literature published from 2014-2017.

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Elsevier Announces Launch of New Journal: Current Opinion in Food Science

current opinion in food science

The aim of this short review article is to. 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. Division of the subject into sections The subject of food science is divided into themed sections, each of which is reviewed once a year. If there are no interests to declare then please state this: 'Declarations of interest: none'. Viral foodborne disease outbreaks have typically been associated with foods served raw including shellfish, fruits and vegetables. Tables and boxes should always be referred to in the main text of the article and should have an appropriate title.

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Current Opinion in Food Science

current opinion in food science

We will pay special attention to strategies and tools available to make extraction greener and present them as success stories for research, education and at industrial scale. Section Editors commission reviews from authorities on each topic that they have selected. Papers accepted as 'in press' may be included. Norovirus and Hepatitis A virus have been implicated in majority of outbreaks, however other foodborne viruses such as Hepatitis E virus, Sapovirus and Rotavirus can also present a risk to humans. Citation in text The reference list should not be exhaustive - simply alert the reader to the most innovative recent papers and key reviews. Please submit your material together with the article and supply a concise, descriptive caption for each supplementary file. Proofreading is solely your responsibility.

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Current Opinion in Food Science

current opinion in food science

Most formatting codes will be removed and replaced on processing the article. There are different ways to link your datasets to your article. Source: Current Opinion in Food Science Source: - October 22, 2018 Category: Food Science Source Type: research Publication date: Available online 18 October 2018Source: Current Opinion in Food ScienceAuthor s : M Morales-de la Peña, J Welti-Chanes, O Martín-BellosoThe demand for fresh, healthy, convenient and safe foods has prompted the development of nonthermal technologies in the food area. However, do use bold face, italics, subscripts, superscripts etc. Flow behavior, its prediction, and industrial applications are today more realistic. When available, you can directly link your dataset to your article by providing the relevant information in the submission system. References should not be included.

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Current Opinion in Food Science

current opinion in food science

Contact details for submission Submission to this journal is by invitation only. It should outline the time period covered and the scope of the review, including the importance of and rationale behind your article. We will do everything possible to get your article published quickly and accurately. Source: - September 7, 2018 Category: Food Science Source Type: research Publication date: Available online 6 September 2018Source: Current Opinion in Food ScienceAuthor s : Maria H SaarelaAdvanced knowledge about the importance of gut microbiota for human health has increased the interest towards using new bacteria - besides the traditionally used lactobacilli and bifidobacteria - as probiotics. Author rights As an author you or your employer or institution have certain rights to reuse your work.

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