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
Structural characterization of different starch–fatty acid complexes and their effects on human intestinal microflora
Dan Li; Xin Wang; Jilite Wang; Mingchun Wang; Jiaping Zhou; Suwen Liu; Juan Zhao; Jing Li; Hao Wang
Palabras clave: Food Science.
Pp. No disponible
Unraveling the contribution of aroma‐active and chiral compounds to different grade of Yashi Xiang teas using stir bar sorptive extraction
ZuoBing Xiao; EnQing Yang; YunWei Niu; JianCai Zhu
Palabras clave: Food Science.
Pp. No disponible
Preparation of sunflower seed‐derived umami protein hydrolysates and their synergistic effect with monosodium glutamate and disodium inosine‐5′‐monophosphate
Sarina Ma; Jia Duan; Xiaojing Liu; Meili Zhang; Xiaolan Bao
Palabras clave: Food Science.
Pp. No disponible
Structuring meat analogs by citrus fiber with reduced salt intake
Yanlei Li; Qian Cheng; Jian Guo; Jinmei Wang; Xiaoquan Yang
Palabras clave: Food Science.
Pp. No disponible
Effects of pretreatment methods on the physicochemical properties of dried longan (Dimocarpus longan Lour.) pulps
Yuanyuan Deng; Chunxiang Lai; Yan Zhang; Pengfei Zhou; Guang Liu; Xiaojun Tang; Ping Li; Zhihao Zhao; Mingwei Zhang; Zhencheng Wei
Palabras clave: Food Science.
Pp. No disponible
Hydrolysis of chlorogenic acid in sunflower flour increases consumer acceptability of sunflower flour cookies by improving cookie color
Christine Lo Verde; Criselda Toto Pacioles; Natalie Paterson; Jamie Chin; Cedric P. Owens; Lilian W. Senger
Palabras clave: Food Science.
Pp. No disponible
Transcriptomic and metabolite analyses provided a new sight of 1‐MCP on organic acid metabolism in peach during storage
Hongfang Cai; Shuai Han; Qingwen Wang; Xinyue Liu; Zhifang Yu
Palabras clave: Food Science.
Pp. No disponible
Improvements in the color, phytochemical, and antioxidant properties of frozen ripe mango pieces using calcium chloride dipping and chitosan coating
Kawinchaya Saikaew; Wilailak Siripornadulsil; Surasak Siripornadulsil
Palabras clave: Food Science.
Pp. No disponible
A novel whole peanut butter refined by stirred media mill: The size, microstructure, rheology, nutrients, and flavor
Changhong Li; Taotao Dai; Lizhen Deng; Xixiang Shuai; Xiaohong He; Ti Li; Chengmei Liu; Jun Chen
Palabras clave: Food Science.
Pp. No disponible
Inulin–whey protein as efficient vehicle carrier system for chlorophyll: Optimization, characterization, and functional food application
Israel Emiezi Agarry; Desheng Ding; Tian Cai; Zhulian Wu; Pimiao Huang; Jianquan Kan; Kewei Chen
Palabras clave: Food Science.
Pp. No disponible