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
Influences of modified fiber inclusion with varying particle size on corn starch‐based extrudate expansion
Debomitra Dey
; Bon‐Jae Gu; Pichmony Ek; Carolyn F. Ross; Steven R. Saunders; Girish M. Ganjyal
Palabras clave: Food Science.
Pp. No disponible
Effects of kojic acid on changes in the microstructure and myofibrillar protein of duck meat during superchilled storage
Wenfu Hou; Yile Lin; Yujie Zhang; Tingting Liu; Juan Du; Yang Yi; Hongxun Wang
Palabras clave: Food Science.
Pp. No disponible
Anti‐inflammatory properties of an aldehydes‐enriched fraction of grapefruit essential oil
Dragana Nikolic; Liana Bosco; Marta Moschetti; Vincenza Tinnirello; Marzia Pucci; Valeria Corleone; Stefania Raimondo; Riccardo Alessandro; Simona Fontana
Palabras clave: Food Science.
Pp. No disponible
Schiff base crosslinked gelatin– Spirulina platensis protein concentrate films with enhanced antioxidant activity
Belén Comas; Lara Sánchez Rizza; Roxana A. Ruseckaite; Josefa F. Martucci
Palabras clave: Food Science.
Pp. No disponible
Simple and complex coacervation methods for the nanoencapsulation of Rosa damascena mill L. anthocyanin in zein/potato starch: A new approach to enhance antioxidant and thermal properties
Neda Farnad; Khalil Farhadi
Palabras clave: Food Science.
Pp. No disponible
Effects of other people's facial emotional expression on consumers’ perceptions of chocolate chip cookies containing cricket protein
Yupeng Gao; Pitchayapat Chonpracha; Bin Li; Witoon Prinyawiwatkul
Palabras clave: Food Science.
Pp. No disponible
Sodium reduction in foods: Challenges and strategies for technical solutions
Niklas Lorén; Jun Niimi; Evelina Höglund; Rickard Albin; Elisabet Rytter; Karin Bjerre; Tim Nielsen
Palabras clave: Food Science.
Pp. No disponible
Relief effects of Laoshan cherry extracts as a dietary supplement against the symptoms of acute gouty arthritis in rats induced by urate crystals
Jiamin Guo; Daqing Sun; Xiaoxiao Xu; Pei Liu; Haixin Sun
Palabras clave: Food Science.
Pp. No disponible
Sequential culture with aroma‐producing yeast strains to improve the quality of Kyoho wine
Yen‐Tso Lai; Chih‐Yao Hou; Shin‐Ping Lin; Yi‐Chen Lo; Chien‐Hao Chen; Chang‐Wei Hsieh; Hui‐Wen Lin; Kuan‐Chen Cheng
Palabras clave: Food Science.
Pp. No disponible
Characterizing the effect of sodium reduction and monosodium glutamate supplementation on white and multigrain breads
Aubrey N. Dunteman; Soo‐Yeun Lee
Palabras clave: Food Science.
Pp. No disponible