Comprehensive Reviews in Food Science and Food Safety

The aim of Comprehensive Reviews in Food Science and Food Safety is to offer scientists a variety of unique reviews dealing with food science and technology. CRFSFS publishes in-depth, extended (>10,000 words including references) reviews that address the chemical, microbiological, physical, sensory, and nutritional properties of foods, food processing and engineering, analytical methods, and packaging. Reviews on nutritional properties of foods should not focus solely on isolated compounds and in vitro and in silico research but should provide readers with a realistic perspective of how foods as eaten may influence health as well as how food processing, consumer practices, and storage influence the bioactivity of the food components. Reviews addressing topics in consumer food behavior, psychological aspects of food choices   and consumption, risk assessment and management, and the scientific basis of food regulations are also considered. Reviews dealing with post-harvest physiology or storage should address food quality issues as well as compositional changes. Papers addressing food issues in a single nation are also not likely to be considered.