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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
Correction to “Chemical Constituents of Parsley (Petroselinum crispum) Leaf Extract and Its Potential in Mitigating the Effects of Viral Infections”
Ethan Y. Lee; Zhihao Liu
; Yanfang Li; Thomas T. Y. Wang; Jianghao Sun; Xianli Wu; Monica Whent; Pamela Pehrsson; Yaqiong Zhang; Boyan Gao; Yuanhang Yao; Liangli Lucy Yu
Palabras clave: Organic Chemistry; Chemistry (miscellaneous); Food Science; Analytical Chemistry.
Pp. No disponible
Chemical Esterification and Glycerolysis of Butteroil and Its Effects on Its Fractions’ Lipid Crystallization
Shoshana Rivka Ginsburg; Rafael Jiménez-Flores
Palabras clave: Organic Chemistry; Chemistry (miscellaneous); Food Science; Analytical Chemistry.
Pp. No disponible
Food Colorants Acid Yellow 23, Azorubine, and Acid Red 18 Cause Aggregation and Fibrillation of Proteins
Halavath Ramesh; Abani K. Bhuyan
Palabras clave: Organic Chemistry; Chemistry (miscellaneous); Food Science; Analytical Chemistry.
Pp. No disponible
A Rising Star in Dark Teas: The Processing, Microorganisms, Chemicals, Bioactivities, and Safety of Qingzhuan Tea
Yuxuan Pang; Yang Wei; Kang Wei; Rong Huang; Lanlan Peng; Yuzhi Zhu; Xinlin Wei
Palabras clave: Organic Chemistry; Chemistry (miscellaneous); Food Science; Analytical Chemistry.
Pp. No disponible
Fortification of Milk with Omega-3 Fatty Acids Using Novel Bioactive-Carrier Hollow Solid Lipid Micro- and Nanoparticles for Improved Omega-3 Stability and Bioaccessibility
Junsi Yang; Deniz Ciftci; Ozan N. Ciftci
Palabras clave: Organic Chemistry; Chemistry (miscellaneous); Food Science; Analytical Chemistry.
Pp. No disponible
Comparative Physicochemical and Functional Analyses of Protein Ingredients and Their Enzymatic Hydrolysates from Industrial Hempseed (Cannabis sativa L.) Hearts
Bingqi Chen; Philipus Pangloli; Vermont P. Dia
Pp. No disponible
A Designer Antioxidant-Rich Tomato Soup As a Vehicle for Bioavailabilities of l -Tryptophan, Serotonin, and Melatonin: In Vitro Dissolution Study, In Vivo Rat Feeding, and iHOMA2 Predictive Modeling
Debalina Kundu; Mainak Chakraborty; Tania Chakraborty; Paramita Bhattacharjee
Pp. No disponible
One-Pot Production of 3-Hydroxyphloretin from Phlorizin by Bacillus subtilis Whole-Cell System Expressing CYP102A1
Jung-Hwan Ji; Ngoc Anh Nguyen; Thi Huong Ha Nguyen; Chan Mi Park; Da-Eun Jeong; Gui Hwan Han; Soo-Keun Choi; Chul-Ho Yun
Pp. No disponible
Naringenin as a Novel Stabilizer for Improving the Stability of 5-Methyltetrahydrofolate
Siqi Zhou; Jing Xu; Kun Hou; Mengmeng Zhang; Ting Huang; Liping Guan; Guangbin Zhou; Jun Yin; Dan Song
Pp. No disponible
Antibacterial, Biodegradable Polymeric Films Loaded with Co-MOF/ZnS Nanoparticles for Food Packaging and Photo-Degradation Applications
P Ananthi; K. Hemkumar; Anitha Pius
Pp. No disponible