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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

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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

Otras ingenierías y tecnologías

Tabla de contenidos

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doi: 10.1021/acsfoodscitech.1c00455

Secretion of Bacillus amyloliquefaciens Levansucrase and Its Mutants from L. lactis NZ9000 and Their Applications in the Synthesis of Levan

Shujian Bao; Xingjiang Li; Xuefeng Wu; Manuel Montalbán-López; Mingqiang Qiao; Zhi Zheng; Jing Cai; Dongdong Mu

Pp. 655-666

doi: 10.1021/acsfoodscitech.1c00466

Alginate-Based pH-Sensitive Hydrogels Encoated with Chitosan as a Bioactive Cargo Carrier with Caffeic Acid as a Model Biomolecule

Ifra Hassan; Adil Gani

Pp. 667-672

doi: 10.1021/acsfoodscitech.1c00477

Detection of Nitro-Conjugated Linoleic Acid and Nitro-oleic Acid in Virgin Olive Oil under Gastric Conditions: Relationship to Cultivar, Fruit Ripening, and Polyphenol Content

Beatriz Sánchez-Calvo; Mauricio Mastrogiovanni; Mellany Santos; Sofía Petingi; Paula Conde-Innamorato; Mercedes Arias-Sibillotte; Facundo Ibáñez; Andrés Trostchansky; Homero Rubbo

Pp. 673-681

doi: 10.1021/acsfoodscitech.2c00008

Reuse of Immobilized Komagataella phaffii Cells for the Elimination of d-Glucose in Syrups of Bioactive Carbohydrates

Fadia V. Cervantes; David Fernandez-Polo; Zoran Merdzo; Noa Miguez; Martin Garcia-Gonzalez; Antonio O. Ballesteros; Maria Fernandez-Lobato; Francisco J. Plou

Pp. 682-690

Accedé al texto completo

doi: 10.1021/acsfoodscitech.2c00015

Comparison of Peanut Compounds during Roasting and the Effect of Peanut Shells

Wanyi Chiu; Tomonari Muramatsu; Yingyu Zhou; Takuya Miyakawa; Masaru Tanokura

Pp. 691-702

doi: 10.1021/acsfoodscitech.2c00019

Colorimetric Sensors Based on Multifunctional Polymers for Highly Sensitive Detection of Food Spoilage

Hang Zhang; Xin Wei; Mary B. Chan-Park; Mingfeng Wang

Pp. 703-711

doi: 10.1021/acsfoodscitech.2c00021

Effects of Multiple Grass- and Grain-Fed Production Systems on Beef Fatty Acid Contents and Their Consumer Health Implications

Sarah C. Klopatek; Yanqing Xu; Xiang Yang; James W. Oltjen; Payam Vahmani

Pp. 712-721

doi: 10.1021/acsfoodscitech.2c00070

Biodegradable Active Packaging with Controlled Release: Principles, Progress, and Prospects

Jessica R. Westlake; Martine W. Tran; Yunhong Jiang; Xinyu Zhang; Andrew D. Burrows; Ming Xie

Palabras clave: Organic Chemistry; Chemistry (miscellaneous); Food Science; Analytical Chemistry.

Pp. No disponible

Accedé al texto completo

doi: 10.1021/fsv002i005_1581415

Issue Publication Information

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doi: 10.1021/fsv002i005_1581416

Issue Editorial Masthead

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