Comprehensive Reviews in Food Science and Food Safety: Vol 21, No 3

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Comprehensive Reviews in Food Science and Food Safety: Volume 21, Issue 3
Pages: 2075-3029
May 2022

Free Access

Front Cover: Cover Image, Volume 21, Issue 3

Bara Yudhistira, Fuangfah Punthi, Jer-An Lin, Andi Syahrullah Sulaimana, Chao-Kai Chang, Chang-Wei Hsieh,

First Published: 23 May 2022

Front Cover: Cover Image, Volume 21, Issue 3 Issue 3, 2022

The cover image is based on the Original Article S-Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value-added product development by Chang-Wei Hsieh et al., https://doi.org/10.1111/1541-4337.12937.

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Comprehensive Reviews in Food Science and Food Safety

Comprehensive Reviews in Food Science and Food Safety: Volume 21, Issue 3

COVER IMAGE

Front Cover: Cover Image, Volume 21, Issue 3

ISSUE INFORMATION

Issue Information

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications

As the number falls, alternatives to the Hagberg–Perten falling number method: A review

Critical assessment of methods for measurement of temperature profiles and heat load history in microwave heating processes—A review

The applications of conventional and innovative mechanical technologies to tailor structural and functional features of dietary fibers from plant wastes: A review

Application of emerging technologies to obtain legume protein isolates with improved techno-functional properties and health effects

Modification methods and applications of egg protein gel properties: A review

Silk fibroin-based films in food packaging applications: A review

A comprehensive review of wheat phytochemicals: From farm to fork and beyond

Prospection of the use of encapsulation in food packaging

Adzuki bean (Vigna angularis): Chemical compositions, physicochemical properties, health benefits, and food applications

A systematized review and qualitative synthesis of potential risk factors associated with the occurrence of non-O157 Shiga toxin-producing Escherichia coli (STEC) in the primary production of cattle

Biomarkers and biosensors for the diagnosis of noncompliant pH, dark cutting beef predisposition, and welfare in cattle

Control of ice crystal nucleation and growth during the food freezing process

Untargeted metabolomics by liquid chromatography-mass spectrometry for food authentication: A review

A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes, preparation methods, and applications

Camel milk composition by breed, season, publication year, and country: A global systematic review, meta-analysis, and meta-regression

COMPREH ENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

An overview of structure engineering to tailor the functionality of monoglyceride oleogels

Packaging 4.0: The threshold of an intelligent approach

Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety

S-Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value-added product development

Rebuilding the lid region from conformational and dynamic features to engineering applications of lipase in foods: Current status and future prospects

Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability—A review

COMPREHENSIVE REVIEW

Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: A systematic review

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Vitamin A fortification: Recent advances in encapsulation technologies

A comprehensive review of spermidine: Safety, health effects, absorption and metabolism, food materials evaluation, physical and chemical processing, and bioprocessing

Effects of increasing internal end-point temperatures on physicochemical and sensory properties of meat: A review

Pulse flaking: Opportunities and challenges, a review

Flavor challenges in extruded plant-based meat alternatives: A review

COMPREHENSIVE REVIEW

Resistant starch—An accessible fiber ingredient acceptable to the Western palate

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Quantitative assessment of wheat quality using near-infrared spectroscopy: A comprehensive review

Recent advances in CRISPR-based systems for the detection of foodborne pathogens

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