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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

Verificá que desde tu institución tengas acceso para descargar o solicitar el libro completo o alguno de sus capítulos.

doi: 10.1021/acsfoodscitech.1c00448

Recent Trends in the Utilization of Pulse Protein in Food and Industrial Applications

Harshani Nadeeshani; Nethmini Senevirathne; Geeshani Somaratne; Nandika Bandara

Pp. 722-737

doi: 10.1021/acsfoodscitech.2c00002

Electrochemical Basis for Re-evaluating Antioxidant Effect of Redox Substances in Foodstuffs

Oksana Vladimirovna Bocharova

Pp. 738-750

doi: 10.1021/acsfoodscitech.2c00031

Potential Use of Nonanimal-Based Biopolymers as Gelling/Emulsifying Stabilizing Agents to Reduce the Fat Content in Foods: A Review

Mahsa Rezaee; Mohammed Aider

Pp. 751-762

doi: 10.1021/acsfoodscitech.2c00043

Emerging Trends for ZnO Nanoparticles and Their Applications in Food Packaging

Mina Zare; Keerthiraj Namratha; Shaista Ilyas; Afreen Sultana; Abdo Hezam; Sunil L; Maria A. Surmeneva; Roman A. Surmenev; M. B. Nayan; Seeram Ramakrishna; Sanjay Mathur; Kullaiah Byrappa

Pp. 763-781

doi: 10.1021/acsfoodscitech.2c00110

Definition of Biofortification Revisited

Daniel A. Jacobo-Velázquez

Pp. 782-783

doi: 10.1021/acsfoodscitech.1c00059

In Vitro Selection and Characterization of an Aptamer for Detection of the Epitopic Peptide Sequence of the Thermostable Direct Hemolysin (TDH) Toxin of Vibrio parahemolyticus

Pragya Sharma; Jon Jyoti Kalita; Papori Buragohain; Manab Deka

Pp. 784-792

doi: 10.1021/acsfoodscitech.1c00398

UHPLC-QTOF-IMS-Based Metabolite Fingerprinting of Underutilized Cordia myxa Fruits and Leaves: A Nutraceutical Source

Anil Kumar; Robin Joshi; Amol Vasishth; Vipan Guleria; Dinesh Kumar

Pp. 793-807

doi: 10.1021/acsfoodscitech.1c00407

Recombinant Camel Chymosin Effectively Acts on Milk Coagulation after Immobilization on Eggshell Membranes

E. Kessi; J. L. Arias

Pp. 808-814

doi: 10.1021/acsfoodscitech.1c00453

Sensory Profiles of 10 Cucumber Varieties Using a Panel Trained with Chemical References

Cierra Williams; Yiqun Weng; Xiaofen Du

Pp. 815-824

doi: 10.1021/acsfoodscitech.1c00467

Effects of Sourdough Fermentation and an Innovative Compound Improver on the Baking Performance, Nutritional Quality, and Antistaling Property of Whole Wheat Bread

Xiaojuan Xu; Qingyu Yang; Zhigang Luo; Zhigang Xiao

Pp. 825-835