以食品安全为导向的流程设计：系统回顾与研究议程

IF 7.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2024-09-11 DOI:10.1080/10408398.2024.2400590

Gustavo Gregory, Fernando Henrique Lermen, Márcia Elisa Soares Echeveste

引用次数: 0

摘要

工艺设计策略对于预防或降低生产系统中的食品安全风险非常重要。从这个意义上讲，《食品法典》提出了一套良好卫生规范的原则。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Toward food safety-driven process design: a systematic review and research agenda

Process design strategies are important to prevent or reduce food safety risks in production systems. In this sense, the Codex Alimentarius presents a set of principles for good hygiene practices t...

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.