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Food Bioscience

Resumen/Descripción – provisto por la editorial en inglés

Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch. Topics covered in the journal include but are not limited to: Biochemical, biophysical and biological properties of foods, ingredients, and components Mechanism of functional foods and ingredients including both novel and traditional fermented foods Genetic, and cellular and molecular biology germane to food production and processing Foodomics: comprehensive studies involving genomics, proteomics, metabolomics, nutrigenomics and chemogenomics of foods and their interactions with humans Biomaterials for food-related systems such as food packaging, food analysis, and delivery of nutraceuticals and functional food additives Application of novel technology to foods.

Palabras clave – provistas por la editorial

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Disponibilidad

Institución detectada	Período	Navegá	Descargá	Solicitá
No detectada	desde mar. 2013 / hasta dic. 2023	ScienceDirect

Información

Tipo de recurso:

revistas

ISSN impreso

2212-4292

ISSN electrónico

2212-4306

Editor responsable

Elsevier

País de edición

Países Bajos

Fecha de publicación

2013-

Cobertura temática

Otras ingenierías y tecnologías

Tabla de contenidos

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doi: 10.1016/j.fbio.2021.100980

Novel functional chitosan and pectin bio-based packaging films with encapsulated Opuntia-ficus indica waste

M. Kurek; N. Benbettaieb; M. Ščetar; E. Chaudy; I. Elez-Garofulić; M. Repajić; D. Klepac; S. Valić; F. Debeaufort; K. Galić

Palabras clave: Biochemistry; Food Science.

Pp. 100980

doi: 10.1016/j.fbio.2021.101391

Effects of three different gas environments on the storage stability of Lactobacillus plantarum LIP-1 at room temperature

Zongbai He; Xiaoning Zhang; Ruiyin Sun; Jing Chen; Jingjing E; Caiqing Yao; Qiaoling Zhang; Qiuhua Bao; Junguo Wang

Palabras clave: Biochemistry; Food Science.

Pp. 101391

doi: 10.1016/j.fbio.2021.101505

Development and characterization of whey protein films incorporated with tarbush polyphenols and candelilla wax

Olga B. Alvarez-Perez; Janeth M. Ventura-Sobrevilla; Cristian Torres-León; Romeo Rojas-Molina; Raúl Rodríguez-Herrera; Miguel A. Aguilar-González; Cristóbal N. Aguilar

Palabras clave: Biochemistry; Food Science.

Pp. 101505

doi: 10.1016/j.fbio.2021.101541

Trial productions of freeze-dried Lactobacillus plantarum culture using dairy by-products as cryoprotectants: Viability and characterization of cultures

Gamze Üçok; Durmuş Sert

Palabras clave: Biochemistry; Food Science.

Pp. 101541

doi: 10.1016/j.fbio.2022.101715

Alginate based encapsulation of polyphenols of Piper betel leaves: Development, stability, bio-accessibility and biological activities

Ayesha Noor; Musa Al Murad; A. Jaya Chitra; Spoorthy N. Babu; S. Govindarajan

Pp. 101715

doi: 10.1016/j.fbio.2022.101739

Isolation and identification of lactic acid bacteria in fruit processing residues from the Brazilian Cerrado and its probiotic potential

Dennia Pires de Amorim Trindade; Jéssica Pereira Barbosa; Eliane Maurício Furtado Martins; Patrícia Amaral Souza Tette

Palabras clave: Biochemistry; Food Science.

Pp. 101739

doi: 10.1016/j.fbio.2022.101840

Novel lactic acid bacteria with anti-hyperuricemia ability: Screening and in vitro probiotic characteristics

Jia-Xin Lin; Tao Xiong; Zhen Peng; Mingyong Xie; Fei Peng

Palabras clave: Biochemistry; Food Science.

Pp. 101840

doi: 10.1016/j.fbio.2022.101883

Interference in the production of bacterial virulence factors by olive oil processing waste

Carolina María Viola; Romina Torres-Carro; María Cecilia Verni; Eliana del Valle Leal; Stefano Dall’Acqua; Francisca Rodrigues; Elena Cartagena; María Rosa Alberto; Mario Eduardo Arena

Palabras clave: Biochemistry; Food Science.

Pp. 101883

doi: 10.1016/j.fbio.2022.101971

Encapsulation-based technologies for bioactive compounds and their application in the food industry: A roadmap for food-derived functional and health-promoting ingredients

Muhammad H. Alu'datt; Mohammad Alrosan; Sana Gammoh; Carole C. Tranchant; Mohammad N. Alhamad; Taha Rababah; Roa'a Zghoul; Haya Alzoubi; Salsabeel Ghatasheh; Kawther Ghozlan; Thuan-Chew Tan

Pp. 101971

doi: 10.1016/j.fbio.2022.102087

Effects of different pre-freezing temperatures on the freeze-drying survival rate and stability during room temperature storage of Lactiplantibacillus plantarum LIP-1

Ying Yang; Ruixue Wang; Youxin Yang; Jingjing E; Junguo Wang

Palabras clave: Biochemistry; Food Science.

Pp. 102087