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
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
Use of legume flours and fiber for tailoring structure and texture of pea protein‐based extruded meat alternatives
Delaney Webb; Hulya Dogan; Yonghui Li; Sajid Alavi
Palabras clave: Food Science.
Pp. No disponible
Color of rainbow trout ( Oncorhynchus mykiss ) fillets by image and sensory analysis, and correlation with SalmoFan numbers
Bahar Gümüş; Erkan Gümüş; Murat O. Balaban
Palabras clave: Food Science.
Pp. No disponible
Screening of dephytinization reaction of chlorophyll pigments with citrus acetone powder by UPLC–DAD–MS
Yunchang Li; Israel Emiezi Agarry; Desheng Ding; Zsolt Zalán; Pimiao Huang; Tian Cai; Kewei Chen
Palabras clave: Food Science.
Pp. No disponible
Silkworm pupae derivatives as source of high value protein intended for pasta fortification
Laura Piazza; Simona Ratti; Francesca Girotto; Silvia Cappellozza
Palabras clave: Food Science.
Pp. No disponible
Chemical characterization of yellow‐orange and purple varieties of Opuntia ficus‐indica fruits and thermal stability of their betalains
Juan Pablo Carreón‐Hidalgo; Angélica Román‐Guerrero; Arturo Navarro‐Ocaña; Darío R. Gómez‐Linton; Diana Carolina Franco‐Vásquez; Adrián Marcelo Franco‐Vásquez; Roberto Arreguín‐Espinosa; Laura J. Pérez‐Flores
Palabras clave: Food Science.
Pp. No disponible
Effect of Flammulina velutipes polysaccharides on endoplasmic reticulum stress‐mediated apoptosis by activating PLC–IP3 pathway in HepG2 cells
Miao Ding; Kai Lv; Dongliang Zhang; Wentao Fan; Ivan Stève Nguepi Tsopmejio; Zhouyu Jin; Hui Song
Palabras clave: Food Science.
Pp. No disponible
Safety assessment of herbal supplement components targeting hepatotoxicity and CYP3A4 induction in cell‐based assay using HepG2 cells
Takashi Kondo; Ippei Suzuki; Tsuyoshi Chiba; Yuko Tousen
Palabras clave: Food Science.
Pp. No disponible
Getting hot: Effect of chili pepper addition on sensory perception of liquid and solid foods
Cong Lyu; Anne Hendriks; Lauren N. Geary; Ciarán G. Forde; Markus Stieger
Palabras clave: Food Science.
Pp. No disponible
Enhancement of γ‐aminobutyric acid content in shells of passion fruit ( Passiflora edulis ) under anoxic vacuum conditions
Juo‐Yu Chen; Yuan‐Tay Shyu; Sz‐Jie Wu
Palabras clave: Food Science.
Pp. No disponible