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
Effect of combining UV‐C irradiation and vacuum sealing on the shelf life of fresh strawberries and tomatoes
Asrar Damdam
; Ashwaq Al‐Zahrani; Lama Salah; Khaled Nabil Salama
Palabras clave: Food Science.
Pp. No disponible
Ultra‐performance liquid chromatography‐quadrupole time‐of‐flight mass spectrometry‐based metabolomics to clarify the mechanism of color change of saffron floral bio‐residues
Ran Wang; Na Chen; Jiaqi Li; Dan Qian; Xianzhang Huang; Bin Yang
Palabras clave: Food Science.
Pp. No disponible
Determination of biogenic amines in chicken, beef, and mutton by dansyl chloride microwave derivatization in Malaysia
Chen Son Yue; Ah Kee Lim; Meow Lin Chia; Pei Yin Wong; Joey Siew Rey Chin; Weng Hang Wong
Palabras clave: Food Science.
Pp. No disponible
Improving shikonin solubility and stability by encapsulation in natural surfactant‐coated shikonin nanoparticles
Jie He; Youfa Xie; Junzhen Zhong; Wenrong Chen; Suqiong Fang; Xing Chen; Shengfeng Peng; Wei Liu; Chengmei Liu
Palabras clave: Food Science.
Pp. No disponible
Wheat gluten–based coatings and films: Preparation, properties, and applications
Jingwen Xu; Yonghui Li
Palabras clave: Food Science.
Pp. No disponible
Effect of sodium trimetaphosphate on the physicochemical properties of modified soy protein isolates and its lutein‐loaded emulsion
Xingxing Lu; Qi Yin; Zhi Zheng; Dongdong Mu; Xiyang Zhong; Shuizhong Luo; Yanyan Zhao
Palabras clave: Food Science.
Pp. No disponible
Evaluation of the Amazonian fruit Ambelania acida : Chemical and nutritional studies
Pollyane Gomes Corrêa; Leonardo Gomes Sanders Moura; Ana Claudia Fernandes Amaral; Maíra Martins H. de Almeida; Francisca das Chagas do Amaral Souza; Jaime Paiva Lopes Aguiar; Renê Lemos Aleluia; Jefferson Rocha de Andrade Silva
Palabras clave: Food Science.
Pp. No disponible
High impacts of cultivar and home‐cooking practice on the content of free myo ‐inositol, a bioavailable health‐promoting cyclitol, in sweet potato
Su Min Lim; Dong Seong Choi; Mi‐Nam Chung; Jae‐Sun Lee; Young‐Sik Kang; Kyu‐Hwan Choi; Jin‐Young Moon; Sang‐Sik Nam; Mun Yhung Jung
Palabras clave: Food Science.
Pp. No disponible
Effect of different storage conditions on the stability and safety of almonds
Paula Rodrigues; Arij Jelassi; Elifa Kanoun; Michael Sulyok; Paula Correia; Elsa Ramalhosa; Ermelinda Lopes Pereira
Palabras clave: Food Science.
Pp. No disponible
Quantification of phytochemicals, and compounds’ identification in functional tea from Ficus capensis and Justicia secunda
Nneka Nkechi Uchegbu; Temitope Omolayo Fasuan; Nchekwube Love Onuoha
Palabras clave: Food Science.
Pp. No disponible