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
Spoilage Pseudomonas survive common thermal processing schedules and grow in emulsified meat during extended vacuum storage
Samuel C. Watson
; Rebecca A. Furbeck; Samodha C. Fernando; Byron D. Chaves; Gary A. Sullivan
Palabras clave: Food Science.
Pp. No disponible
A qualitative look at perception and experience of sodium reduction strategies in the food industry through focus groups and individual interviews
Aubrey N. Dunteman; Youngsoo Lee; Soo‐Yeun Lee
Palabras clave: Food Science.
Pp. No disponible
Chemical compositions and sleep‐promoting activities of hop ( Humulus lupulus L.) varieties
Byungjick Min; Yejin Ahn; Hyeok‐Jun Cho; Woong‐Kwon Kwak; Kyungae Jo; Hyung Joo Suh
Palabras clave: Food Science.
Pp. No disponible
Chitosan‐coated nanoliposomes for the enhanced stability of walnut angiotensin‐converting enzyme (ACE) inhibitory peptide
Shinuo Cao; Jing Hao; Yuzhen Wang; Xin Zhou; Fengjun Wang
Palabras clave: Food Science.
Pp. No disponible
Effect of chitosan with different molecular weights on the antifungal activity against Colletotrichum gloeosporioides and activation of the non‐enzymatic antioxidant system on infected papaya
Blanca Alicia López‐Zazueta; Lidia Elena Ayón‐Reyna; Roberto Gutiérrez‐Dorado; Fernando Arturo Rodríguez‐Gómez; Martha Edith López‐López; Jordi Gerardo López‐Velázquez; Denisse Aurora Díaz‐Corona; Misael Odín Vega‐García
Palabras clave: Food Science.
Pp. No disponible
Porous‐nanozyme‐based colorimetric sensor for rapid detection of kanamycin in foods under neutral condition
Wenying Zou; Junjun Wang; Siyi Yang; Yue Tang; Xiaojuan Niu; Yuangen Wu
Palabras clave: Food Science.
Pp. No disponible
Protective effect of Lactiplantibacillus pentosus CQZC01 in Kunming mice of subacute alcoholic liver injury
Yi Gan; Jing Peng; Yu Zhang; Xia Feng; Yu Qian; Xingyao Long; Xin Zhao; Qiang Li
Palabras clave: Food Science.
Pp. No disponible
Antimicrobial properties of poly (vinyl alcohol) films with zeolitic imidazolate framework (ZIF‐8) nanoparticles for food packaging
Yutaro Hara; Maria Elena Castell‐Perez; Rosana G. Moreira
Palabras clave: Food Science.
Pp. No disponible
Antioxidant mechanism of a continuous microenvironment regulation system for prolonging the shelf‐life of red grapes
Wenqing Hu; Fan Gong; Qingfeng Dong; Yongfeng Kang; Yan Zhou; Boqiang Liu; Li Li
Palabras clave: Food Science.
Pp. No disponible
Effect of chemical pretreatment on quality attributes of the cashew apple
Saurabhi S. Ghag; Jyoti S. Gokhale; S. S. Lele
Palabras clave: Food Science.
Pp. No disponible