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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

No disponibles.

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.2022.102107

Simultaneous binding of folic acid and lutein to β-lactoglobulin and α-lactalbumin: A spectroscopic and molecular docking study

Danilo C. Vidotto; Guilherme M. Tavares

Palabras clave: Biochemistry; Food Science.

Pp. 102107

doi: 10.1016/j.fbio.2022.102189

Core-shell structured α-tocopherol acetate encapsulation using elephant apple mucilage-alginate matrix: In vitro digestion and thermal degradation kinetics

Udangshree Borah; Rimki Baruah; Sweety Kalita; Francis Dutta; Abhijit Borah; Manashi Das Purkayastha

Palabras clave: Biochemistry; Food Science.

Pp. 102189

doi: 10.1016/j.fbio.2023.102366

Luteolin: A flavone with myriads of bioactivities and food applications

Sneh Punia Bangar; Priyanka Kajla; Vandana Chaudhary; Nitya Sharma; Fatih Ozogul

Palabras clave: Biochemistry; Food Science.

Pp. 102366

doi: 10.1016/j.fbio.2023.102368

Effectiveness of Opuntia ficus-indica mucilage as a carrier agent in microencapsulation of bioactive compounds of Amaranthus hypochondriacus var. Nutrisol

Danger Tabio-García; Francisco Paraguay-Delgado; Daniel Lardizabal Gutiérrez; Armando Quintero-Ramos; Carmen O. Meléndez-Pizarro; Luz A. Ochoa-Martínez; Miguel Á. Sánchez-Madrigal; Martha G. Ruiz-Gutiérrez; José C. Espinoza-Hicks

Palabras clave: Biochemistry; Food Science.

Pp. 102368

doi: 10.1016/j.fbio.2023.102418

Supercritical fluid extraction of bioactives from fruit waste and its therapeutic potential

Aratrika Ray; Kriti Kumari Dubey; Sandesh J. Marathe; Rekha Singhal

Palabras clave: Biochemistry; Food Science.

Pp. 102418

doi: 10.1016/j.fbio.2023.102562

Nanocomposite starch films: Cytotoxicity studies and their application as cheese packaging

F. Ortega; J. Minnaard; V.B. Arce; M.A. García

Palabras clave: Biochemistry; Food Science.

Pp. 102562

doi: 10.1016/j.fbio.2023.102581

Whey protein isolate and kraft lignin multifunctional films for potential food packaging application: UV block and antioxidant potential

Karoline Ferreira Silva; Clara Suprani Marques; Anderson de Freitas Junior; Marali Vilela Dias; Fábio Akira Mori

Palabras clave: Biochemistry; Food Science.

Pp. 102581

doi: 10.1016/j.fbio.2023.102882

Characterization and techno-functional properties of Tenebrio molitor larvae protein concentrate

Siddaraju Anusha; Pradeep Singh Negi

Pp. 102882

doi: 10.1016/j.fbio.2023.102933

Phytochemical screening and evaluation of antioxidant, anti-inflammatory, antimicrobial, and membrane-stabilizing activities of different fractional extracts of Grewia nervosa (Lour.) Panigrahi

Mehanaz Islam; Abdullah Al Shamsh Prottay; Irin Sultana; Abdullah Al Faruq; Mehedi Hasan Bappi; Md. Showkoth Akbor; Afia Ibnath Asha; Md. Munnaf Hossen; Pedro Esau Macedo Machado; Inacio Jose Secundo Junior; Henrique Douglas Melo Coutinho; Muhammad Torequl Islam

Palabras clave: Biochemistry; Food Science.

Pp. 102933