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
Physicochemical characterization of cape gooseberry ( Physalis peruviana L.) fruits ecotype Colombia during preharvest development and growth
William A. Avendaño; Hector F. Muñoz; Lina J. Leal; Yuli A. Deaquiz; Diego A. Castellanos
Palabras clave: Food Science.
Pp. No disponible
Physicochemical, functional, and digestive characteristics of tea seed cake protein obtained by ultrafiltration
Li Liang
; Yali Xiao; Jixian Zhang; Xiaofang Liu; Chaoting Wen; Huijuan Zhang; Jing Wang; Jiaoyan Ren; Guoyan Liu; Xin Xu
Palabras clave: Food Science.
Pp. No disponible
Control on moisture distribution and protein changes of Antarctic krill meat by antifreeze protein during multiple freeze–thaw cycles
Huayu Diao; Songyi Lin; Dongmei Li; Shuang Li; Qi Feng; Na Sun
Palabras clave: Food Science.
Pp. No disponible
Effect of drying method on the production of in vitro short‐chain fatty acids and histone deacetylase mediation of cocoa pod husk
Karen Haydeé Nieto‐Figueroa; Marcela Gaytán‐Martínez; Ma. Guadalupe Flavia Loarca‐Piña; Rocio Campos‐Vega
Palabras clave: Food Science.
Pp. No disponible
Deodorization of sunflower oil by high voltage electric field as a nonthermal method sunflower oil refining by electric field
Atefeh Tavakoli; Mohammad Ali Sahari; Mohsen Barzegar; Hassan Ahmadi Gavlighi; Silvia Marzocchi; Sara Marziali; Maria Caboni
Palabras clave: Food Science.
Pp. No disponible
Investigation of ochratoxin A in commercial cheeses and pork meat products by liquid chromatography–tandem mass spectrometry
Daniela Delfino; Dario Lucchetti; Tabita Mauti; Marta Mancuso; Paolo Di Giustino; Daniela Triolone; Stefano Vaccari; Rossana Claudia Bonanni; Bruno Neri; Katia Russo
Palabras clave: Food Science.
Pp. No disponible
Combined effect of beet powder and lentil flour as a partial nitrite substitute on physicochemical, texture and sensory characteristics, color, and oxidative stability of pork bologna
Jihan Kim; Phyllis J. Shand
Palabras clave: Food Science.
Pp. No disponible
Effect of whey protein isolate‐based edible films containing amino acids on the PhIP level and physicochemical properties of pan‐fried chicken breasts
Parastou Farshi; Jayendra Amamcharla; J. Scott Smith
Palabras clave: Food Science.
Pp. No disponible
Interaction research of resveratrol and phosvitin based on fluorescence spectroscopy and molecular docking analysis
Songming Li; Chan Chen; Dong Uk Ahn; Meihu Ma; Xiaomeng Li; Xi Huang
Palabras clave: Food Science.
Pp. No disponible
Preparation, characterization, and antifungal property of the inclusion complex of Litsea cubeba essential oil/hydroxypropyl‐β‐cyclodextrin and its application in preservation of Shatang mandarin
Xiang Li; Gaoyang Li; Yang Shan; Xiangrong Zhu
Palabras clave: Food Science.
Pp. No disponible