Thermal technologies to enhance starch performance and starchy products
Publication date: Available online 30 January 2021Source: Current Opinion in Food ScienceAuthor(s): Bianca Chieregato Maniglia, Tiago C Polachini, Eve Anne Norwood, Patricia Le-Bail, Alain Le-Bail (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - January 31, 2021 Category: Food Science Source Type: research
Current and Future Challenges in Starch Research
Publication date: Available online 27 January 2021Source: Current Opinion in Food ScienceAuthor(s): Bruce R Hamaker (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - January 28, 2021 Category: Food Science Source Type: research
Pathways of human exposure to microplastics, and estimation of the total burden
Publication date: Available online 27 January 2021Source: Current Opinion in Food ScienceAuthor(s): Josefa Domenech, Ricard Marcos (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - January 28, 2021 Category: Food Science Source Type: research
Bio-inspired mechano-bactericidal nanostructures: a promising strategy for eliminating surface foodborne bacteria
Publication date: Available online 12 January 2021Source: Current Opinion in Food ScienceAuthor(s): Chufan Zhou, Roya Koshani, Bridget O’Brien, Jennifer Ronholm, Xudong Cao, Yixiang Wang (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - January 12, 2021 Category: Food Science Source Type: research
Whole genome sequencing of Campylobacter in agri-food surveillance
Publication date: Available online 12 January 2021Source: Current Opinion in Food ScienceAuthor(s): Shanwei Tong, Luyao Ma, Jennifer Ronholm, William Hsiao, Xiaonan Lu (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - January 12, 2021 Category: Food Science Source Type: research
In vivo bioactivities of food protein-derived peptides – A current review
Publication date: Available online 12 January 2021Source: Current Opinion in Food ScienceAuthor(s): Daniel Joner Daroit, Adriano Brandelli (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - January 12, 2021 Category: Food Science Source Type: research
Characterization of starch–water interactions and their effects on two key functional properties: starch gelatinization and retrogradation
Publication date: Available online 9 January 2021Source: Current Opinion in Food ScienceAuthor(s): D Donmez, L Pinho, B Patel, P Desam, OH Campanella (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - January 10, 2021 Category: Food Science Source Type: research
Recent advances in predictive microbiology: Theory and application of conversion from population dynamics to individual cell heterogeneity during inactivation process
Publication date: Available online 8 January 2021Source: Current Opinion in Food ScienceAuthor(s): Shige Koseki, Kento Koyama, Hiroki Abe (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - January 9, 2021 Category: Food Science Source Type: research
Microbial diversity and ecology of crustaceans: influencing factors and future perspectives
Publication date: Available online 8 January 2021Source: Current Opinion in Food ScienceAuthor(s): Olumide A Odeyemi, D Sylvain Dabadé, Muhammad Amin, Fera Dewi, Nor Azman Kasan, Khor Waiho (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - January 9, 2021 Category: Food Science Source Type: research
All food processes have a residual risk, some are small, some very small and some are extremely small
Publication date: Available online 4 January 2021Source: Current Opinion in Food ScienceAuthor(s): Marcel H Zwietering, Alberto Garre, Martin Wiedmann, Robert L Buchanan (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - January 4, 2021 Category: Food Science Source Type: research
Peptidomics: new trends in food science
Publication date: Available online 25 December 2020Source: Current Opinion in Food ScienceAuthor(s): Serena Martini, Lisa Solieri, Davide Tagliazucchi (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - December 26, 2020 Category: Food Science Source Type: research
Application of Bacteriophage in Rapid Detection of Escherichia coli in Foods
Publication date: Available online 25 December 2020Source: Current Opinion in Food ScienceAuthor(s): Wang Jun, Kanach Andrew, Han Rongwei, Applegate Bruce (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - December 26, 2020 Category: Food Science Source Type: research
Bacterial spore inactivation by non-thermal technologies: Resistance and inactivation mechanisms
Publication date: Available online 25 December 2020Source: Current Opinion in Food ScienceAuthor(s): Lv Ruiling, Liu Donghong, Zhou Jianwei (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - December 26, 2020 Category: Food Science Source Type: research
Novel lipid materials based on gelling procedures as fat analogues in the development of healthier meat products
Publication date: Available online 17 December 2020Source: Current Opinion in Food ScienceAuthor(s): Ana M Herrero, Claudia Ruiz-Capillas (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - December 19, 2020 Category: Food Science Source Type: research
The global overview of the occurrence of mycotoxins in Cereals: A three-year survey
Publication date: Available online 17 December 2020Source: Current Opinion in Food ScienceAuthor(s): Diako Khodaei, Fardin Javanmardi, Amin Mousavi Khaneghah (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - December 19, 2020 Category: Food Science Source Type: research
