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
Free amino acids identification and process optimization in greengage wine fermentation and flavor formation
Xin Yan; Shu Li; Tingyao Tu; Yiqin Li; Mansi Niu; Yuqin Tong; Yang Yang; Tao Xu; Jian Zhao; Caihong Shen; Songtao Wang
Palabras clave: Food Science.
Pp. No disponible
Composition and functional properties of hemp seed protein isolates from various hemp cultivars
Martin Liu; Jacob A. Toth; Mackenzie Childs; Lawrence B. Smart; Alireza Abbaspourrad
Palabras clave: Food Science.
Pp. No disponible
Chemical sensory investigation in green and roasted beans Coffea arabica L. (cv. Yellow Bourbon) by various brewing methods using electronic sensors
Hyangyeon Jeong; Sojeong Yoon; Seong Min Jo; Seong Jun Hong; Young Jun Kim; Jae Kyeom Kim; Eui‐Cheol Shin
Palabras clave: Food Science.
Pp. No disponible
Antioxidant and antimicrobial characteristics of ethyl acetate polar fractions from walnut green husk
Meihua Xi; Yujie Hou; Yingying Cai; Heyu Shen; Jingfang Ao; Mei Li; Jun Wang; Anwei Luo
Palabras clave: Food Science.
Pp. No disponible
N ϵ ‐(carboxymethyl)lysine in bakery products: A review
Hüseyin Boz
Palabras clave: Food Science.
Pp. No disponible
Effects of rice protein, soy isolate protein, and whey concentrate protein on the digestibility and physicochemical properties of extruded rice starch
Huiyi Bao; Qing Liu; Yueyue Yang; Lulian Xu; Kunfu Zhu; Zhengyu Jin; Aiquan Jiao
Palabras clave: Food Science.
Pp. No disponible
Study on structural characteristics and physicochemical properties of starches extracted from three varieties of kudzu root ( Pueraria lobata starch)
Xuantong Duan; Yongmei Guan; Huanhuan Dong; Mei Yang; Lihua Chen; Hua Zhang; Abid Naeem; Weifeng Zhu
Palabras clave: Food Science.
Pp. No disponible
Health versus environmental benefits: Does additional information influence consumer acceptance of pulse‐based spreads?
Katharina Henn; Helene Christine Reinbach; Søren Bøye Olsen; Margit Dall Aaslyng; Susanne Margarete Bølling Laugesen; Wender L. P. Bredie
Palabras clave: Food Science.
Pp. No disponible
Study of functional, biochemical, and sensory qualities of jackfruit pulp powder produced through optimized foam‐mat drying parameters
Subhashree Priyadarshini; Kalpana Rayaguru; Winny Routray; Sanjaya K. Dash
Palabras clave: Food Science.
Pp. No disponible
Analysis of the water state and microfractal dimension of tilapia fillets during freezing and thawing
Kaixuan Luo; Aiguo Feng; Xiangdong Lin; Renhao Fu; Heyun Wei
Palabras clave: Food Science.
Pp. No disponible