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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
Tabla de contenidos
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Interaction Between Salicylic or Ferulic Acid and Cellulase Used to Produce Phenolic Compounds Aggregates from “Jalapeño” (Capsicum AnnumL.) Chili Pepper Seeds
Paúl E. SÁNCHEZ-MIGUEL; Jorge FORTIZ-DE-ITA; Juan L. MONRIBOT-VILLANUEVA; José A. GUERRERO-ANALCO; Gregorio Romero−de la VEGA; Janet A. GUTIÉRREZ-URIBE
; Hector E. CORTÉS-FERRÉ
Pp. 1248-1254
Utilizing HS-SPME-GC-MS for Regional Classification of Ethiopian Green Coffee Beans: An In-Depth Analysis of Volatile Compounds
Markos Makiso Urugo; Yetenayet B. Tola; Biniam T. Kebede; Ogah Onwuchekwa; Dennis Scott Mattinson
Pp. 1265-1277
Exploring the Impact of Temperature and Fermentation Time on the Evolution of Bioactive Compounds, Antioxidant Activity, and Color Evolution in Blueberry Wines
M. Angeles Varo; Juan Martín-Gómez; Julieta Merida; Maria P. Serratosa
Pp. 1301-1309
Biostimulants for Sustainable Food Production: Effects of Wood Distillate to Fortify Chickpea Flour for Development of Functional Bakery Products
Riccardo Fedeli; Umile Gianfranco Spizzirri; Giovanna Aquino; Manuela Giovanna Basilicata; Giacomo Pepe; Pietro Campiglia; Silvia Celletti; Valeria Tudino; Maria Dichiara; Sandra Gemma; Stefania Butini; Gabriele Carullo; Francesca Aiello; Donatella Restuccia; Giuseppe Campiani; Stefano Loppi
Pp. No disponible
Techno-Functional Characterization of Pulse Proteins (Broad Bean, Mung Bean, and Lentil Bean) as Sustainable Plant-Based Meat and Dairy Alternatives
Zanoor ul Ashraf; Asir Gani; Asima Shah; Adil Gani
Pp. No disponible
Saffron Nanoencapsulation (Crocus sativus) and Its Role in Food Science: Types and Techniques
Zahra Borjizadeh; Hamed Ahari; Tuğba Özdal; Kianoush Khosravi-Darani; Abdorreza Mohammadi Nafchi
Pp. No disponible
Evaluation of a Gluten-Based Edible Film Incorporated with Beetroot Extract and ZnO Nanoparticles as an Active Food Packaging System
Nancy Siti Djenar; Mohamad Ali Fulazzaky; Kardian Rinaldi; Budi Santoso; Sabinna Azahra Sulaeman; Mardiah Mardiah; Hongbing Fan; Shafira Yulianthina
Pp. No disponible
Microgel Particles of Chlorella pyrenoidosa Protein to Fabricate Camellia Oil-Based Oleogels by Pickering Emulsion-Templated Approach
Kaini Chen; Qinbo Jiang; Hui Zhang
Pp. No disponible
Untargeted HR-MS Profiling and Discrimination of Coffea arabica L. Leaves under Different Postharvest Production Processes
Davide Rovelli; Laura Righetti; Ada Nucci; Maria Pugliese; Bianca Serito; Renato Bruni; Chiara Dall’Asta
Pp. No disponible
Optimization of Protein Extraction from Halopteris scoparia Macroalgae by Ultrasonic-Assisted Enzymatic Extraction (UAEE): Bioactive, Chemical, and Technological Properties
Aysun Yücetepe; Elif Feyza Aydar; Esra Dogu-Baykut; Hatice Dinç; İsa Alperen Onat; Evren Demircan; Eda Şensu; Emine Şükran Okudan; Beraat Özçelik
Pp. No disponible