Use of probiotic microorganisms in the formulation of healthy meat products
Publication date: Available online 23 November 2020Source: Current Opinion in Food ScienceAuthor(s): N Sirini, LS Frizzo, G Aleu, LP Soto, MR Rosmini (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - November 24, 2020 Category: Food Science Source Type: research
Big Data in food safety- A review
Publication date: Available online 21 November 2020Source: Current Opinion in Food ScienceAuthor(s): Cangyu Jin, Yamine Bouzembrak, Jiehong Zhou, Qiao Liang, Leonieke M. van den Bulk, Anand Gavai, Ningjing Liu, Lukas J. van den Heuvel, Wouter Hoenderdaal, Hans J.P. Marvin (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - November 23, 2020 Category: Food Science Source Type: research
Recent advances in understanding the role of high fat diets and their components on hematopoiesis and the hematopoietic stem cell niche
Publication date: Available online 19 November 2020Source: Current Opinion in Food ScienceAuthor(s): James J. Vanhie, Matthew Ngu, Michael De Lisio (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - November 20, 2020 Category: Food Science Source Type: research
Use of nanocellulose in meat products
Publication date: Available online 17 November 2020Source: Current Opinion in Food ScienceAuthor(s): Lucas Marchetti, Silvina C. Andrés (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - November 19, 2020 Category: Food Science Source Type: research
Recent advances on the microbiological and enzymatic processing for conversion of food wastes to valuable bioproducts
Publication date: Available online 13 November 2020Source: Current Opinion in Food ScienceAuthor(s): Cristian Torres-León, Mónica L. Chávez-González, Ayerim Hernández-Almanza, Gloria A. Martínez-Medina, Nathiely Ramírez-Guzmán, Liliana Londoño-Hernández, Cristóbal N. Aguilar (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - November 14, 2020 Category: Food Science Source Type: research
Metallic-based salt substitutes to reduce sodium content in meat products
Publication date: Available online 7 November 2020Source: Current Opinion in Food ScienceAuthor(s): Mirian Pateiro, Paulo E.S. Munekata, Aurora Cittadini, Rubén Domínguez, José M. Lorenzo (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - November 9, 2020 Category: Food Science Source Type: research
Ultrasound effect on salt reduction in meat products: a review
Publication date: Available online 7 November 2020Source: Current Opinion in Food ScienceAuthor(s): Julián Andrés Gómez-Salazar, Andrea Galván-Navarro, José M Lorenzo, María Elena Sosa-Morales (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - November 9, 2020 Category: Food Science Source Type: research
Encapsulation of bioactive polyphenols by starch and their impacts on gut microbiota
Publication date: Available online 8 November 2020Source: Current Opinion in Food ScienceAuthor(s): Yaning Shi, Shiwen Zhou, Saifeng Fan, Yuhan Ma, Dandan Li, Yang Tao, Yongbin Han (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - November 9, 2020 Category: Food Science Source Type: research
Microbial diversity and function of soybean paste in East Asia: What we know and what we don’t
Publication date: Available online 8 November 2020Source: Current Opinion in Food ScienceAuthor(s): Xiqing Yue, Mohan Li, Yiming Liu, Xiumin Zhang, Yan Zheng (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - November 9, 2020 Category: Food Science Source Type: research
Recent progress on the management of the industrial washing of fresh produce with a focus on microbiological risks
Publication date: Available online 6 November 2020Source: Current Opinion in Food ScienceAuthor(s): Francisco López-Gálvez, Ana Allende, Maria I Gil (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - November 7, 2020 Category: Food Science Source Type: research
Microbiological hazards associated with salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota
Publication date: Available online 6 November 2020Source: Current Opinion in Food ScienceAuthor(s): Maria João Fraqueza, Marta Laranjo, Miguel Elias, Luís Patarata (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - November 7, 2020 Category: Food Science Source Type: research
Plant-based milk substitutes as emerging probiotic carriers
Publication date: Available online 6 November 2020Source: Current Opinion in Food ScienceAuthor(s): DMD Rasika, JK Vidanarachchi, RS Rocha, CF Balthazar, AG Cruz, Anderson S Sant’Ana, CS Ranadheera (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - November 7, 2020 Category: Food Science Source Type: research
Applications of predictive modeling techniques to fungal growth in foods
Publication date: Available online 6 November 2020Source: Current Opinion in Food ScienceAuthor(s): Philippe Dantigny (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - November 7, 2020 Category: Food Science Source Type: research
Starch Nutritional Quality: Beyond Intraluminal Digestion in Response to Current Trends
Publication date: Available online 6 November 2020Source: Current Opinion in Food ScienceAuthor(s): Mario M Martinez (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - November 7, 2020 Category: Food Science Source Type: research
Economics applied to Food Safety
Publication date: Available online 7 November 2020Source: Current Opinion in Food ScienceAuthor(s): M. Focker, H.J. van der Fels-Klerx (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - November 7, 2020 Category: Food Science Source Type: research
