特色封面：封面图片，第 23 卷第 4 期

IF 12 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-09-02 DOI:10.1111/1541-4337.13436

Yuxin Wang, Jinlong Zhao, Lan Jiang, Lili Zhang, Vijaya Raghavan, Jin Wang

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摘要

封面图像基于《综合评论》：潜在风险因素、检测策略和加工技术》，王玉新等著，https://doi.org/10.1111/1541-4337.13371。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Featured Cover: Cover Image, Volume 23, Issue 4

The cover image is based on the Comprehensive Review A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies by Yuxin Wang et al., https://doi.org/10.1111/1541-4337.13371.

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来源期刊

Comprehensive Reviews in Food Science and Food Safety 工程技术-食品科技

CiteScore

26.20

自引率

2.70%

发文量

182

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.