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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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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.1c00478

Microbiological and Physiochemical Quality of Honey Imported into the Maldives

Aishath Naila; Julika W N; Nahula Abdul Hannan; Steve Flint; Ahmad Ziad Sulaiman; Aishath Mohamed; Azilah Ajit

Pp. 836-843

doi: 10.1021/acsfoodscitech.2c00016

Comparison of the Cooking Behaviors of Meat and Plant-Based Meat Analogues: Appearance, Texture, and Fluid Holding Properties

Hualu Zhou; Giang Vu; Xiping Gong; David Julian McClements

Pp. 844-851

doi: 10.1021/acsfoodscitech.2c00022

Mass Transfer Kinetics of Nonvolatile Compounds into Coffee Beans during Wet Processing: Study at the Laboratory Scale and in Real Conditions Using Two Yeast Strains

F. Hadj Salem; F. Vasai; C. Duez; N. Sieczkowski; R. Boulanger; A. Collignan

Pp. 852-861

doi: 10.1021/acsfoodscitech.2c00023

Donut-Shaped Microparticles Prepared from Different C-Type Starch Sources: Characterization and Encapsulation of Gallic Acid

Constanza Sabando; Rebeca Bouza; Saddys Rodríguez-Llamazares; Natalia Pettinelli; Walther Ide; Luis Barral; Ana Linares; Romina Quiroga; Johanna Castaño; Niels Müller; Alain Dufresne

Pp. 862-871

doi: 10.1021/acsfoodscitech.2c00025

Structure-Based Non-targeted Mass Spectrometry Imaging Analysis of Dried Long Pepper (Piper longum)

Adinda Putri Wisman; Eiichiro Fukusaki; Shuichi Shimma

Pp. 872-877

doi: 10.1021/acsfoodscitech.2c00028

Ultraviolet–Visible Excitation of cis- and trans-p-Coumaric Acylated Delphinidins and Their Resulting Photochromic Characteristics

Ellia H. La; M. Monica Giusti

Pp. 878-887

doi: 10.1021/acsfoodscitech.2c00054

Maté (Ilex paraguariensis) Toasting Causes Chlorogenic Acids to Degrade and Incorporate into the Backbone of Melanoidins, Contributing to Their Antioxidant Activity

Kim Ohanna Pimenta Inada; Beatriz Ripper; Daniela Scherner; Mariana Monteiro; Daniel Perrone

Pp. 888-894

doi: 10.1021/acsfoodscitech.2c00050

Contrast Study on Secondary Metabolite Profile between Pastas Made from Three Single Varietal Common Bean (Phaseolus vulgaris L.) and Durum Wheat (Triticum durum)

Ping Geng; Sharon Hooper; Jianghao Sun; Pei Chen; Karen Cichy; James M. Harnly

Pp. 895-904

doi: 10.1021/acsfoodscitech.2c00047

Physical and Physicochemical Modifications of Bacaba (Oenocarpus bacaba Mart) throughout Its Development

Emanuelle Mara de Alcântara; Rômulo Alves Morais; Rafael Carvalho do Lago; Roberta Hilsdorf Piccoli; Glêndara Aparecida de Souza Martins; Eduardo Valério de Barros Vilas Boas

Pp. 905-915

doi: 10.1021/acsfoodscitech.2c00059

Portable Raman Spectroscopy for Screening of Phthalate Plasticizers in Food Contact Production Line Tubing and Bottle Cap Gaskets

Joshua Moskowitz; Katherine Carlos; Luke K. Ackerman; Kristen L. Reese; Timothy Begley; Betsy Jean Yakes

Pp. 916-924