Current Opinion in Food Science Vol 26
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Current insights on Arcobacter butzleri in food chain; Current understanding and perspectives on Listeria monocytogenes in low-moisture foods; Current insights on high priority antibiotic-resistant Salmonella enterica in food and foodstuffs: a review; Polymicrobial interaction and biofilms between Staphylococcus aureus and Pseudomonas aeruginosa: an underestimated concern in food safety; Pulsed UV as a potential surface sanitizer in food production processes to ensure consumer safety; Klebsiella pneumonia carbapenemase (KPC), methicillin-resistant Staphylococcus aureus (MRSA), and vancomycin-resistant Enterococcus spp. (VRE) in the food production chain and biofilm formation on abiotic surfaces; The bioaccessibility of carotenoids impacts the design of functional foods; Bioavailability and biological effects of bioactive compounds extracted with natural deep eutectic solvents and ionic liquids: advantages over conventional organic solvents; Nanoencapsulation of bioactive compounds: challenges and perspectives; Current evidence on cognitive improvement and neuroprotection promoted by anthocyanins; Green solvents for the extraction of bioactive compounds from natural products using ionic liquids and deep eutectic solvents; Catabolism and bioactive properties of chlorophylls.
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Năm xuất bản
2019
