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Current Food Science and Technology Reports最新文献

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Application of Sensory and Consumer Science for the Development of Novel Food Products 应用感官和消费科学开发新型食品
Current Food Science and Technology Reports Pub Date : 2024-03-18 DOI: 10.1007/s43555-024-00027-7
Erick Saldaña, Karina Eduardo, Jhony Mayta-Hancco, Nils Leander Huamán-Castilla, Elias Escobedo-Pacheco
{"title":"Application of Sensory and Consumer Science for the Development of Novel Food Products","authors":"Erick Saldaña, Karina Eduardo, Jhony Mayta-Hancco, Nils Leander Huamán-Castilla, Elias Escobedo-Pacheco","doi":"10.1007/s43555-024-00027-7","DOIUrl":"https://doi.org/10.1007/s43555-024-00027-7","url":null,"abstract":"","PeriodicalId":508924,"journal":{"name":"Current Food Science and Technology Reports","volume":"231 5‐6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140233730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
A Comprehensive Review on Nanotechnology Intervention in Shelf Life Studies of Citrus Fruits 柑橘类水果保质期研究中的纳米技术干预综述
Current Food Science and Technology Reports Pub Date : 2024-03-13 DOI: 10.1007/s43555-024-00025-9
Yengkhom Disco Singh, N. B. Chanu, Techi Mana
{"title":"A Comprehensive Review on Nanotechnology Intervention in Shelf Life Studies of Citrus Fruits","authors":"Yengkhom Disco Singh, N. B. Chanu, Techi Mana","doi":"10.1007/s43555-024-00025-9","DOIUrl":"https://doi.org/10.1007/s43555-024-00025-9","url":null,"abstract":"","PeriodicalId":508924,"journal":{"name":"Current Food Science and Technology Reports","volume":"23 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140247884","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Antimicrobial Food Packaging—Interaction of Compounds and Bacterial Growth 抗菌食品包装--化合物与细菌生长的相互作用
Current Food Science and Technology Reports Pub Date : 2024-03-12 DOI: 10.1007/s43555-024-00024-w
N. A. Bahmid, Andi Nur Fajri Suloi, Adnan Engelen, Muslih Anwar, Hernawan
{"title":"Antimicrobial Food Packaging—Interaction of Compounds and Bacterial Growth","authors":"N. A. Bahmid, Andi Nur Fajri Suloi, Adnan Engelen, Muslih Anwar, Hernawan","doi":"10.1007/s43555-024-00024-w","DOIUrl":"https://doi.org/10.1007/s43555-024-00024-w","url":null,"abstract":"","PeriodicalId":508924,"journal":{"name":"Current Food Science and Technology Reports","volume":"24 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140248706","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Unveiling the Therapeutic Potential: Metabolomics Insights into Medicinal Plants and Their Antidiabetic Effects 揭示治疗潜力：代谢组学揭示药用植物及其抗糖尿病作用
Current Food Science and Technology Reports Pub Date : 2024-02-21 DOI: 10.1007/s43555-024-00022-y
Mohammed Abrar Ahmad, S. H. Bhat, Z. Iqra, Insha Jan, Safat Yousuf, Sobiya Syeed, A. A. Qureshi, Kartik Joshua Sharma, A. Ganaie
{"title":"Unveiling the Therapeutic Potential: Metabolomics Insights into Medicinal Plants and Their Antidiabetic Effects","authors":"Mohammed Abrar Ahmad, S. H. Bhat, Z. Iqra, Insha Jan, Safat Yousuf, Sobiya Syeed, A. A. Qureshi, Kartik Joshua Sharma, A. Ganaie","doi":"10.1007/s43555-024-00022-y","DOIUrl":"https://doi.org/10.1007/s43555-024-00022-y","url":null,"abstract":"","PeriodicalId":508924,"journal":{"name":"Current Food Science and Technology Reports","volume":"9 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139958044","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Blood and Blood Constituents for Meat Processing 用于肉类加工的血液和血液成分
Current Food Science and Technology Reports Pub Date : 2023-12-28 DOI: 10.1007/s43555-023-00015-3
Benjamin M. Bohrer
{"title":"Blood and Blood Constituents for Meat Processing","authors":"Benjamin M. Bohrer","doi":"10.1007/s43555-023-00015-3","DOIUrl":"https://doi.org/10.1007/s43555-023-00015-3","url":null,"abstract":"","PeriodicalId":508924,"journal":{"name":"Current Food Science and Technology Reports","volume":"23 32","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139148376","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Structuring Food Products Using 3D Printing: Strategies, Applications, and Potential 利用三维打印技术制造食品：战略、应用和潜力
Current Food Science and Technology Reports Pub Date : 2023-11-29 DOI: 10.1007/s43555-023-00006-4
Ivana M. Cotabarren, M. I. De Salvo, C. Palla
{"title":"Structuring Food Products Using 3D Printing: Strategies, Applications, and Potential","authors":"Ivana M. Cotabarren, M. I. De Salvo, C. Palla","doi":"10.1007/s43555-023-00006-4","DOIUrl":"https://doi.org/10.1007/s43555-023-00006-4","url":null,"abstract":"","PeriodicalId":508924,"journal":{"name":"Current Food Science and Technology Reports","volume":"17 1","pages":"109 - 121"},"PeriodicalIF":0.0,"publicationDate":"2023-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139214230","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Fruit Peel Valorization, Phytochemical Profile, Biological Activity, and Applications in Food and Packaging Industries: Comprehensive Review 果皮的价值、植物化学成分、生物活性以及在食品和包装行业中的应用：综合评述
Current Food Science and Technology Reports Pub Date : 2023-11-28 DOI: 10.1007/s43555-023-00007-3
Jahangir A. Rather, Najmeenah Akhter, Qudsiya Ayaz, S. Mir, Arashdeep Singh, Gulden Goksen, D. Majid, H. Makroo, B. N. Dar
{"title":"Fruit Peel Valorization, Phytochemical Profile, Biological Activity, and Applications in Food and Packaging Industries: Comprehensive Review","authors":"Jahangir A. Rather, Najmeenah Akhter, Qudsiya Ayaz, S. Mir, Arashdeep Singh, Gulden Goksen, D. Majid, H. Makroo, B. N. Dar","doi":"10.1007/s43555-023-00007-3","DOIUrl":"https://doi.org/10.1007/s43555-023-00007-3","url":null,"abstract":"","PeriodicalId":508924,"journal":{"name":"Current Food Science and Technology Reports","volume":"19 1","pages":"63 - 79"},"PeriodicalIF":0.0,"publicationDate":"2023-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139225804","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Current Emerging Green Technologies for the Valorization of Grape and Cherry Wastes 当前葡萄和樱桃废料增值的新兴绿色技术
Current Food Science and Technology Reports Pub Date : 2023-11-28 DOI: 10.1007/s43555-023-00010-8
Monica Voss, E. Gaudino, S. Tabasso, Claudio Forte, G. Cravotto
{"title":"Current Emerging Green Technologies for the Valorization of Grape and Cherry Wastes","authors":"Monica Voss, E. Gaudino, S. Tabasso, Claudio Forte, G. Cravotto","doi":"10.1007/s43555-023-00010-8","DOIUrl":"https://doi.org/10.1007/s43555-023-00010-8","url":null,"abstract":"","PeriodicalId":508924,"journal":{"name":"Current Food Science and Technology Reports","volume":"20 1","pages":"47 - 61"},"PeriodicalIF":0.0,"publicationDate":"2023-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139216701","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Diversity of Native Yeasts Isolated in Brazil and Their Biotechnological Potential for the Food Industry 巴西本土酵母的多样性及其在食品工业中的生物技术潜力
Current Food Science and Technology Reports Pub Date : 2023-11-22 DOI: 10.1007/s43555-023-00011-7
F. Palladino, Flavia B. M. Alvarenga, Rita de Cássia Lacerda Brambilla Rodrigues, Igor Jorge Boggione Santos, Carlos A. Rosa
{"title":"Diversity of Native Yeasts Isolated in Brazil and Their Biotechnological Potential for the Food Industry","authors":"F. Palladino, Flavia B. M. Alvarenga, Rita de Cássia Lacerda Brambilla Rodrigues, Igor Jorge Boggione Santos, Carlos A. Rosa","doi":"10.1007/s43555-023-00011-7","DOIUrl":"https://doi.org/10.1007/s43555-023-00011-7","url":null,"abstract":"","PeriodicalId":508924,"journal":{"name":"Current Food Science and Technology Reports","volume":"8 5","pages":"81 - 90"},"PeriodicalIF":0.0,"publicationDate":"2023-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139247182","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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