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C R C Critical Reviews in Food Science and Nutrition is a peer-reviewed journal published by Taylor & Francis, covering Meat and Animal Product Quality, Proteins in Food Systems, Food composition and properties.
| Publisher | Taylor & Francis |
|---|---|
| Reference style | Author–year (Chicago, T&F) Author–year — (Smith, 2023) in the text Smith, Ada, Ben Jones, and Cara Lee. 2023. "A Representative Article Title." C R C Critical Reviews in Food Science and Nutrition 12 (3): 45–58.
Formats any DOI in C R C Critical Reviews in Food Science and Nutrition style. No sign-up. |
| Publishes research in | Meat and Animal Product Quality Proteins in Food Systems Food composition and properties Phytase and its Applications Biochemical Analysis and Sensing Techniques |
| ISSN | 0099-0248 |
| h-index | 81 |
| i10-index | 177 |
| Total citations | 23,466 |
| Top institutions publishing here | Colorado State University |
| Journal website | www.tandfonline.com |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
Proteins for foods, in addition to providing nutrition, should also possess specific functional properties that facilitate processing and serve as the basis of product performance. Functional properties of proteins for foods connote the physicochemical properties which govern the behavior of protein in foods. This general article collates the published information concerning the major functional properties…
Abstract This review surveys the occurrence, analysis, and properties of glucosinolates and derived compounds in plants and products intended for humans and animal consumption. The paper, which includes references published in 1981, is also intended to compliment existing reviews on the chemistry of these sulfur‐containing natural products. Particular emphasis is placed upon members of the…
Polyphenol oxidases and peroxidases are among the most studied enzymes in fruits and vegetables. Owing to the deleterious effects of discoloration and off-flavor formation induced by their actions, these enzymes have not ceased to be a matter of concern to food technologists, while their versatility as catalyst and their diversity as protein present a challenge…
Phytic acid is present in many plant systems, constituting about 1 to 5% by weight of many cereals and legumes. Concern about its presence in food arises from evidence that it decreases the bioavailability of many essential minerals by interacting with multivalent cations and/or proteins to form complexes that may be insoluble or otherwise unavailable…
It is proposed to describe briefly the rise in popularity of the tomato during the 20th century to become the world's fourth most significant fruit, making an important contribution to human nutrition. The grading standards for fruit used in various major tomato-producing countries will be outlined. A major part of the review will be devoted…
