Catálogo de publicaciones - revistas
Journal of Food Engineering
Resumen/Descripción – provisto por la editorial en inglés
The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Accounts of food engineering achievements are of particular value.
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Palabras clave – provistas por la editorial
No disponibles.
Disponibilidad
| Institución detectada | Período | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No detectada | desde ene. 1982 / hasta dic. 2023 | ScienceDirect |
Información
Tipo de recurso:
revistas
ISSN impreso
0260-8774
ISSN electrónico
1873-5770
Editor responsable
Elsevier
País de edición
Países Bajos
Fecha de publicación
1982-
Cobertura temática
Tabla de contenidos
Production of a red–purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems
J.M. Obón; M.R. Castellar; M. Alacid; J.A. Fernández-López
Palabras clave: Food Science.
Pp. 471-479
Physical properties and loading capacity of starch-based microparticles crosslinked with trisodium trimetaphosphate
Bing-zheng Li; Li-jun Wang; Dong Li; Yu Lung Chiu; Zhong-jie Zhang; John Shi; Xiao Dong Chen; Zhi-huai Mao
Palabras clave: Food Science.
Pp. 255-260
Influence of spelt bran on the physical properties of WPI composite films
M. Mastromatteo; S. Chillo; G.G. Buonocore; A. Massaro; A. Conte; A. Bevilacqua; M.A. Del Nobile
Palabras clave: Food Science.
Pp. 467-473
Drying kinetics and quality parameters of pumpkin slices dehydrated using different methods
Agnieszka Nawirska; Adam Figiel; Alicja Z. Kucharska; Anna Sokół-Łętowska; Anita Biesiada
Pp. 14-20
Physicochemical and rheological characteristics of commercial chili sauces as thickened by modified starch or modified starch/xanthan mixture
C. Gamonpilas; W. Pongjaruvat; A. Fuongfuchat; P. Methacanon; N. Seetapan; N. Thamjedsada
Palabras clave: Food Science.
Pp. 233-240
Influence of aqueous ozone, blanching and combined treatments on microbial load of red bell peppers, strawberries and watercress
Elisabete M.C. Alexandre; Dora M. Santos-Pedro; Teresa R.S. Brandão; Cristina L.M. Silva
Palabras clave: Food Science.
Pp. 277-282
Extrusion processing and characterization of edible starch films with different amylose contents
Ming Li; Peng Liu; Wei Zou; Long Yu; Fengwei Xie; Huayin Pu; Hongshen Liu; Ling Chen
Palabras clave: Food Science.
Pp. 95-101
Thermal inactivation of lactoperoxidase in goat, sheep and bovine milk – A comparative kinetic and thermodynamic study
Loredana Dumitraşcu; Nicoleta Stănciuc; Silvius Stanciu; Gabriela Râpeanu
Pp. 47-52
Effect of modified tapioca starch and xanthan gum on low temperature texture stability and dough viscoelasticity of a starch-based food gel
Nispa Seetapan; Asira Fuongfuchat; Chaiwut Gamonpilas; Pawadee Methacanon; Waranit Pongjaruwat; Nattawut Limparyoon
Palabras clave: Food Science.
Pp. 446-453
Rheology and composition of citrus fiber
Brock Lundberg
; Xuejun Pan; Andre White; Hoa Chau; Arland Hotchkiss
Palabras clave: Food Science.
Pp. 97-104