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
Immobilized glucoamylase based on ZIF‐8: Preparation, response surface optimization, characterization
Xuyan Zong; Min Huang; Lei Wen; Yuanyi Li; Li Li
Palabras clave: Food Science.
Pp. No disponible
Individual and combined effects of α‐amylase, xylanase, and cellulase on the breadmaking and nutritional properties of steamed bun enriched in wheat bran
Wenjun Liu; Margaret Brennan; Charles Brennan; Linfeng You; Li Wu
Palabras clave: Food Science.
Pp. No disponible
Insight into the medium‐long‐medium structured lipids made from Camellia oil: Composition–structure relationship
Chuanqing Huang; Yanhui Zhou; Lu Li; Lin Lin; Changzhu Li; Yong Ye
Palabras clave: Food Science.
Pp. No disponible
Classification and quantification of sucrose from sugar beet and sugarcane using optical spectroscopy and chemometrics
Hilmi Eriklioglu; Esmanur Ilhan; Mikhail Khodasevich; Darya Korolko; Marena Manley; Rosario Castillo; Mecit Halil Oztop
Palabras clave: Food Science.
Pp. No disponible
Decolorization of porcine hemoglobin hydrolysates: The role of peptide characteristics and pH values
Qian Li; Longteng Zhang; Yan Li; René Lametsch
Palabras clave: Food Science.
Pp. No disponible
A nozzle simulation chip toward high‐throughput formation of curcumin‐loaded zein nanoparticles with tunable properties
Yanlin Lei; Sean Kilker; Youngsoo Lee
Palabras clave: Food Science.
Pp. No disponible
Optimizing extraction conditions and isolation of bound phenolic compounds from corn silk (Stigma maydis) and their antioxidant effects
Ummara Khan; Faisal Hayat; Fakhara Khanum; Yuting Shao; Shahid Iqbal; Sadia Munir; Mohamed Abdin; Longxiang Li; Ramala Masood Ahmad; Jiarong Qiu; Zhihong Xin
Palabras clave: Food Science.
Pp. No disponible
Evaluation and comparison of physicochemical properties, volatile substances, and microbial communities of leaf mustard (Brassica juncea var. multiceps) under natural and inoculated fermentation
Jiang Lingjuan; Cao Yu; Deng Zeyuan; Zhang Bing; Li Hongyan
Palabras clave: Food Science.
Pp. No disponible
Mitigation of undesirable volatile aroma compounds in kefir by freeze drying and vacuum evaporation
Megan K. Kesler; Brianda D. González‐Orozco; Sheryl A. Barringer; Valente B. Alvarez
Palabras clave: Food Science.
Pp. No disponible
Characterization of bioprocessed white and red sorghum flours: Anti‐nutritional and bioactive compounds, functional properties, molecular, and morphological features
Rajan Sharma; Savita Sharma; Manisha Bhandari; Hanuman Bobade; R S Sohu; Baljit Singh
Palabras clave: Food Science.
Pp. No disponible