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 sectionsThe 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.
《当前观点》期刊的发展是出于这样一种认识，即专家越来越难以跟上其学科中发表的不断扩大的信息量。在《食品科学的最新观点》中，我们以系统的方式为读者提供：专家对食品科学最新进展的观点，清晰易读的形式。对最有趣的论文的评价，由专家注释，来自于大量的原始出版物。主题的划分食品科学的主题被划分为主题部分，每个部分每年回顾一次。食品物理和材料科学，食品工程和加工，食品毒理学，食品化学和生物化学，食品生物加工，食品微生物学，食品安全，食品真菌学，感官科学和消费者行为，功能性食品和营养，食品科学技术，食品科学创新。
Pickering emulsions for food and drinks
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.05.004
Bioactive food compounds from microalgae: an innovative framework on industrial biorefineries
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2018.12.003
Bioavailability and biological effects of bioactive compounds extracted with natural deep eutectic solvents and ionic liquids: advantages over conventional organic solvents
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.03.002
Food processing as a risk factor for antimicrobial resistance spread along the food chain
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2018.09.002
How to impact gluten protein network formation during wheat flour dough making
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.04.001
Heat-induced gelation of plant globulins
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.04.005
Immunoreactive cereal proteins in wheat allergy, non-celiac gluten/wheat sensitivity (NCGS) and celiac disease
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.02.003
Towards new food emulsions: designing the interface and beyond
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.06.006
Pulsed UV as a potential surface sanitizer in food production processes to ensure consumer safety
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.03.003
The relationship between cannabis/hemp use in foods and processing methodology
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.04.007
Melamine and food safety: a 10-year review
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.05.008
The bioaccessibility of carotenoids impacts the design of functional foods
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.02.015
Recent advance in SERS techniques for food safety and quality analysis: a brief review
来源期刊：Current opinion in food scienceDOI：10.1016/j.cofs.2019.10.001
Polymicrobial interaction and biofilms between Staphylococcus aureus and Pseudomonas aeruginosa: an underestimated concern in food safety
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.03.006
From DNA barcoding to personalized nutrition: the evolution of food traceability
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.07.008
The current state of food fraud prevention: overview and requirements to address ‘How to Start?’ and ‘How Much is Enough?’
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.06.001
Exploiting the synergism among physical and chemical processes for improving food safety
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2018.08.004
Strategies for the safety management of fresh produce from farm to fork
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.01.004
The fungal problem in cheese industry
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.07.003
Green process intensification techniques for bio-refinery
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2018.12.004
Wine expertise: perceptual learning in the chemical senses
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.05.003
Impact of learning and training on wine expertise: A review
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.07.001
Rheology of common uncharged exopolysaccharides for food applications
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.02.011
Virus risk in the food supply chain
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2018.12.002
Fungal and mycotoxin problems in the nut industry
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.07.009
Mycotoxin contamination in cereal-based baby foods
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.06.008
Representation of wine and beer: influence of expertise
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.07.002
Cereal proteins in nanotechnology: formulation of encapsulation and delivery systems
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.02.004
Oil structuring using polysaccharides
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.04.006
Food industry spoilage fungi control through facility sanitization
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.07.006
The fungal problem in bread production: insights of causes, consequences, and control methods
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.06.010
Novel approaches to derive points of departure for food chemical risk assessment
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.02.016
Wine leads us by our heart not our head: emotions and the wine consumer
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.04.008
Laser-induced breakdown spectroscopy for food authentication
来源期刊：Current opinion in food scienceDOI：10.1016/j.cofs.2019.10.002
Mycotoxin migration in moldy foods
来源期刊：Current opinion in food scienceDOI：10.1016/j.cofs.2019.08.007
Determination of steroidal estrogens in food matrices: current status and future perspectives
来源期刊：Current opinion in food scienceDOI：10.1016/j.cofs.2019.11.001
Genome-wide survey of efflux pump-coding genes associated with Cronobacter survival, osmotic adaptation, and persistence
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2018.11.005
The impact of alkaline conditions on storage proteins of cereals and pseudo-cereals
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.02.017
Recent advances in low moisture food pasteurization
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2018.11.001
Insights into existing and future fungal and mycotoxin contamination of cured meats
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.06.012
Yeasts and molds in fermented food production: an ancient bioprocess
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.02.014
Occurrence and determination of inorganic contaminants in baby food and infant formula
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.05.006
The fungal problem in thermal processed beverages
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.08.003
3-Chloro-1,2-propanediol (3-MCPD), 2-chloro-1,3-propanediol (2-MCPD) and glycidyl esters in infant formula: a review
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.05.005
Opportunities and challenges in developing orally administered cannabis edibles
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.02.005
Aflatoxins in sugarcane production chain: what could be the source?
来源期刊：Current opinion in food scienceDOI：10.1016/j.cofs.2019.08.010
Fungi and mycotoxin problems in the apple industry
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.08.002
Dairy protein–ligand interactions upon thermal processing and targeted delivery for the design of functional foods
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.03.007
Considerations in the addition of cannabis to chocolate
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.02.007
Assuring that your cup of tea is risk-free
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2018.11.006
