{"title":"编辑概述:食品发酵:在安全和可持续的食品系统中生产最低限度加工、最低限度分馏食品的单元操作","authors":"Michael G Gänzle","doi":"10.1016/j.cofs.2023.101077","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"53 ","pages":"Article 101077"},"PeriodicalIF":8.9000,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Editorial overview: Food fermentations: A unit operation to produce minimally processed, minimally fractionated foods in secure and sustainable food systems\",\"authors\":\"Michael G Gänzle\",\"doi\":\"10.1016/j.cofs.2023.101077\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":54291,\"journal\":{\"name\":\"Current Opinion in Food Science\",\"volume\":\"53 \",\"pages\":\"Article 101077\"},\"PeriodicalIF\":8.9000,\"publicationDate\":\"2023-10-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Current Opinion in Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2214799323000929\",\"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}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Opinion in Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214799323000929","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}
Editorial overview: Food fermentations: A unit operation to produce minimally processed, minimally fractionated foods in secure and sustainable food systems
期刊介绍:
Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts.
Key Features:
Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science.
Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications.
Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.