Catálogo de publicaciones - revistas
Journal of Food Science
Resumen/Descripción – provisto por la editorial en inglés
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.Palabras clave – provistas por la editorial
Food chemistry; food engineering; food microbiology; sensory science; food safety; food processing a
Disponibilidad
| Institución detectada | Período | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No detectada | desde ene. 1997 / hasta dic. 2023 | Wiley Online Library |
Información
Tipo de recurso:
revistas
ISSN impreso
0022-1147
ISSN electrónico
1750-3841
Editor responsable
John Wiley & Sons, Inc. (WILEY)
País de edición
Estados Unidos
Fecha de publicación
1961-
Cobertura temática
Tabla de contenidos
Equivalent processing for pasteurization of a pineapple juice–coconut milk blend by selected nonthermal technologies
Semanur Yildiz
; Ga Young Shin; Beatriz Gonçalves Franco; Juming Tang; Shyam Sablani; Gustavo V. Barbosa‐Cánovas
Palabras clave: Food Science.
Pp. No disponible
Frying dough with yellow mealworm oil: Aroma profile and consumer perception at a central location test and at home
Daylan A. Tzompa‐Sosa; Paul Provijn; Xavier Gellynck; Joachim J. Schouteten
Palabras clave: Food Science.
Pp. No disponible
Effects of high temperature, high humidity, and cold storage on structure and qualities of whole oat flour noodles during processing
Yifu Zhang; Tongliang Yang; Cheng Chen; Jiake Wang; Siqi Qiang; Junjun Zhou; Shuhong Li; Ye Chen
Palabras clave: Food Science.
Pp. No disponible
The effect of dairy proteins on the oral burn of capsaicin
Brigitte A. Farah; John E. Hayes; John N. Coupland
Palabras clave: Food Science.
Pp. No disponible
Effect of autoclave–cooling cycles combined pullulanase on the physicochemical and structural properties of resistant starch from black Tartary buckwheat
Qinglian Xu; Faying Zheng; Ping Yang; Ping Tu; Yage Xing; Ping Zhang; Hong Liu; Xiaocui Liu; Xiufang Bi
Palabras clave: Food Science.
Pp. No disponible
Green synthesized TiO 2 nanoparticles: Structural characterization and photoinduced antifungal activity against P. steckii
Yage Xing; Xiangfeng Fan; Xuanlin Li; Qinglian Xu; Jing Tang; Lin Wu; Qi Wang; Xiufang Bi; Xiaocui Liu
Palabras clave: Food Science.
Pp. No disponible
Efficacy of Pneumatophorus japonicus meat as an iron fortificant in whole‐wheat flour in preventing iron deficiency
Beibei Tan; Bolun Sun; Changjie Yang; Chao Li; Jinjie Zhang; Wenge Yang
Palabras clave: Food Science.
Pp. No disponible
Risk assessment supporting the establishment of a maximum residue limit for ractopamine in beef liver, applicable in the Arab Republic of Egypt
Samuel Benrejeb Godefroy; Silvia Dominguez; Mark Feeley; Jérémie Théolier; Sohair A. Gad Alla; Alex Samel; Khaled Shedeed; Eman Helmy; Hussein Mansour
Palabras clave: Food Science.
Pp. No disponible
Microwave‐assisted enzymatic extraction brings a notably high yield of polysaccharides from mountain Zizania latifolia
Yang Zhang; Xinyue Liu; Ziteng Wang; Yueshi Sha; Shushu Zhang; Hai Xu; Yun Bai; Jiangyun Liu; Zhaowei Yan
Palabras clave: Food Science.
Pp. No disponible
Mechanisms of the different effects of sucrose, glucose, fructose, and a glucose–fructose mixture on wheat starch gelatinization, pasting, and retrogradation
Travest J. Woodbury; Sarah L. Pitts; Adrianna M. Pilch; Paige Smith; Lisa J. Mauer
Palabras clave: Food Science.
Pp. No disponible