{"title":"Featured Cover: Cover Image, Volume 23, Issue 5","authors":"Bara Yudhistira, Prakoso Adi, Rizka Mulyani, Chao-Kai Chang, Mohsen Gavahian, Chang-Wei Hsieh","doi":"10.1111/1541-4337.70031","DOIUrl":null,"url":null,"abstract":"<p>The cover image is based on the Comprehensive Review <i>Achieving sustainability in heat drying processing: Leveraging artificial intelligence to maintain food quality and minimize carbon footprint</i> by Bara Yudhistira et al., https://doi.org/10.1111/1541-4337.13413.\n\n <figure>\n <div><picture>\n <source></source></picture><p></p>\n </div>\n </figure></p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 5","pages":""},"PeriodicalIF":12.0000,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70031","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Comprehensive Reviews in Food Science and Food Safety","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1541-4337.70031","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The cover image is based on the Comprehensive Review Achieving sustainability in heat drying processing: Leveraging artificial intelligence to maintain food quality and minimize carbon footprint by Bara Yudhistira et al., https://doi.org/10.1111/1541-4337.13413.
期刊介绍：
Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology.
CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results.
Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity.
The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.
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