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
Convolutional neural network‐based portable computer vision system for freshness assessment of crayfish ( Prokaryophyllus clarkii )
Chao Wang; Yan Liu
; Zhenzhen Xia; Qiao Wang; Shuo Duan; Zhiyong Gong; Jiwang Chen
Palabras clave: Food Science.
Pp. No disponible
Extremely halophilic strains of Halobacterium salinarum as a potential starter culture for fish sauce fermentation
Natteewan Udomsil; Sirinya Pongjanla; Sureelak Rodtong; Somboon Tanasupawat; Jirawat Yongsawatdigul
Palabras clave: Food Science.
Pp. No disponible
Effect of heat‐treating methods on components, instrumental evaluation of color and taste, and antioxidant properties of sea buckthorn pulp flavonoids
Ran Liu; Yunning Yang; Menghan Zhao; Yanqun Wang; Xianjun Meng; Tingcai Yan; Chi‐Tang Ho
Palabras clave: Food Science.
Pp. No disponible
Influence of a post‐processing heat treatment method on the textural properties of textured vegetable protein
Hyun Woo Choi; You Young Lee; Chaerin Ryoo; Hong Il Yoon; Jungwoo Hahn; Young Jin Choi
Palabras clave: Food Science.
Pp. No disponible
Consumers’ perception of cultured meat relative to other meat alternatives and meat itself: A segmentation study
Kees Cornelissen; Betina Piqueras‐Fiszman
Palabras clave: Food Science.
Pp. No disponible
Identifying sensory drivers of liking for plant‐based milk coffees: Implications for product development and application
Yi‐Lin Chung; Wan‐Yuan Kuo; Bo‐Kang Liou; Po‐Chuan Chen; Yu‐Chuan Tseng; Rui‐Yu Huang; Mei‐Chu Tsai
Palabras clave: Food Science.
Pp. No disponible
Block freeze concentration by centrifugation and vacuum increases the content of lactose‐free milk macronutrients
Adriana Dantas; Patricio Orellana‐Palma; Dinesh Kumar; Eduard Hernandez; Elane Schwinden Prudencio
Palabras clave: Food Science.
Pp. No disponible
Partitioning of caffeine and quinine in oil‐in‐water emulsions and effects on bitterness
Kelsey Tenney; John E. Hayes; Alyssa J. Bakke; Ryan J. Elias; John N. Coupland
Palabras clave: Food Science.
Pp. No disponible
Promoting lipid oxidation and release of volatiles of pork fat pulp by lipase, blue light with riboflavin in liquor immersion
Shiya Liang; Fengjiao Zhang; Songgui He; Weigang Li; Zhenqiang Wu
Palabras clave: Food Science.
Pp. No disponible
Metabolites and chemometric study of Perilla ( Perilla frutescens ) from different varieties and geographical origins
Yuan Li; Yue Zhang; Youyou Wang; Xiang Li; Li Zhou; Jian Yang; Lanping Guo
Palabras clave: Food Science.
Pp. No disponible