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ACS Food Science and Technology
Resumen/Descripción – provisto por la editorial en inglés
ACS Food Science & Technology is an international forum for cutting-edge original research in all areas of food science, technology, engineering, and nutrition.Palabras clave – provistas por la editorial
No disponibles.
Disponibilidad
Institución detectada | Período | Navegá | Descargá | Solicitá |
---|---|---|---|---|
No detectada | desde ene. 2021 / hasta dic. 2023 | ACS Publications |
Información
Tipo de recurso:
revistas
ISSN electrónico
2692-1944
Editor responsable
American Chemical Society (ACS)
País de edición
Estados Unidos
Fecha de publicación
2021-
Cobertura temática
Tabla de contenidos
Kinetic Studies on Cocoa Roasting Including Volatile Characterization
Myriam Rojas; Jessi Osorio; Hero Jan Heeres; Farid Chejne
Palabras clave: Organic Chemistry; Chemistry (miscellaneous); Food Science; Analytical Chemistry.
Pp. No disponible
Perspective on the Effect of Protein Extraction Method on the Antinutritional Factor (ANF) Content in Seeds
Ashwitha Amin; Iben Lykke Petersen; Christian Malmberg; Vibeke Orlien
Pp. 604-612
Ultraprocessed Foods: Bad Nutrition or Bad Definition?
Henriette Monteiro Cordeiro de Azeredo; Eveline Monteiro Cordeiro de Azeredo
Pp. 613-615
Fresh Cucumber Fruit Physicochemical Properties, Consumer Acceptance, and Impact of Variety and Harvest Date
Xiaofen Du; Mindy Davila; Cierra Williams; Yiqun Weng
Pp. 616-629
Circular Extraction: Innovative Use of a Switchable Composite Extractant for Prolamin Extraction from Grain Byproducts
Han Chen; Yi Li; Anni Liu; Lida Wu; Wenliang Yan; Yi Tong; Pengjie Wang
Pp. 630-637
Aging Behavior of Two Red Wines from the PIWI Pathogen-Resistant Grapevines ″Cabernet Eidos″ and ″Merlot Khorus″
Martino Forino; Chiara Cassiano; Angelita Gambuti; Luigi Picariello; Riccardo Aversano; Clizia Villano; Boris Basile; Luigi Moio; Luigi Frusciante
Pp. 638-646