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Comprehensive Reviews in Food Science and Food Safety is a peer-reviewed journal published by Wiley, covering Proteins in Food Systems, Meat and Animal Product Quality, Food composition and properties.
| Publisher | Wiley |
|---|---|
| Reference style | Author–year (Chicago) Author–year — (Smith, 2023) in the text Smith, Ada, Ben Jones, and Cara Lee. 2023. "A Representative Article Title." Comprehensive Reviews in Food Science and Food Safety 12 (3): 45–58.
Formats any DOI in Comprehensive Reviews in Food Science and Food Safety style. No sign-up. |
| Publishes research in | Proteins in Food Systems Meat and Animal Product Quality Food composition and properties Microbial Inactivation Methods Protein Hydrolysis and Bioactive Peptides |
| ISSN | 1541-4337 |
| Citation impact (2-yr) | 13.59 |
| h-index | 236 |
| i10-index | 1,673 |
| Total citations | 206,925 |
| Article processing charge | $4,530 |
| Top institutions publishing here | State Key Laboratory of Food Science and Technology |
| Journal website | www.wiley.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.
ABSTRACT: Edible oil is oxidized during processing and storage via autoxidation and photosensitized oxidation, in which triplet oxygen ( 3 O 2 ) and singlet oxygen ( 1 O 2 ) react with the oil, respectively. Autoxidation of oils requires radical forms of acylglycerols, whereas photosensitized oxidation does not require lipid radicals since 1 O…
Abstract: While use of synthetic antioxidants (such as butylated hydroxytoluene and butylated hydroxyanisole) to maintain the quality of ready‐to‐eat food products has become commonplace, consumer concern regarding their safety has motivated the food industry to seek natural alternatives. Phenolic antioxidants can inhibit free radical formation and/or interrupt propagation of autoxidation. Fat‐soluble vitamin E (α‐tocopherol) and…
The concept of resistant starch (RS) has evoked new interest in the bioavailability of starch and in its use as a source of dietary fiber, particularly in adults. RS is now considered to provide functional properties and find applications in a variety of foods. Types of RS, factors influencing their formation, consequence of such formation,…
Abstract Starch retrogradation is a process in which disaggregated amylose and amylopectin chains in a gelatinized starch paste reassociate to form more ordered structures. Starch retrogradation has been the subject of intensive research over the last 50 years, mainly due to its detrimental effect on the sensory and storage qualities of many starchy foods. However,…
Environmental, economic, and safety challenges have provoked packaging scientists and producers to partially substitute petrochemical-based polymers with biodegradable ones. The general purpose of this review is to introduce poly-lactic acid (PLA), a compostable, biodegradable thermoplastic made from renewable sources. PLA properties and modifications via different methods, like using modifiers, blending, copolymerizing, and physical treatments, are…
