Catálogo de publicaciones - revistas
Journal of Food Science
Resumen/Descripción – provisto por la editorial en inglés
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.Palabras clave – provistas por la editorial
Food chemistry; food engineering; food microbiology; sensory science; food safety; food processing a
Disponibilidad
| Institución detectada | Período | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No detectada | desde ene. 1997 / hasta dic. 2023 | Wiley Online Library |
Información
Tipo de recurso:
revistas
ISSN impreso
0022-1147
ISSN electrónico
1750-3841
Editor responsable
John Wiley & Sons, Inc. (WILEY)
País de edición
Estados Unidos
Fecha de publicación
1961-
Cobertura temática
Tabla de contenidos
Thermal processing implications on microplastics in rainbow trout fillet
Gonca Alak
; Mine Köktürk; Arzu Ucar; Veysel Parlak; Esat Mahmut Kocaman; Muhammed Atamanalp
Palabras clave: Food Science.
Pp. No disponible
Early detection of lipid oxidation in infant milk formula by measuring free oxylipins—Comparison with hydroperoxide value and thiobarbituric acid reactive substance methods
Bianca Ferraz Teixeira; Fernanda Furlan Gonçalves Dias; Thais Maria Ferreira de Souza Vieira; Ameer Y. Taha; Juliana Maria Leite Nobrega de Moura Bell
Palabras clave: Food Science.
Pp. No disponible
Microwave heating process of moderate‐minced surimi based on multiphase porous media model
Bowen Yan; Linglu Meng; Huayu Yang; Lin Du; Xidong Jiao; Nana Zhang; Jianlian Huang; Jianxin Zhao; Hao Zhang; Wei Chen; Daming Fan
Palabras clave: Food Science.
Pp. No disponible
Synergistic effect of probiotic and postbiotic on attenuation of PM2.5‐induced lung damage and allergic response
Yi‐Heng Chiu; Hung‐Pin Chiu; Meei‐Yn Lin
Palabras clave: Food Science.
Pp. No disponible
Improving fresh cheese shelf‐life through hyperbaric storage at variable room temperature
Ricardo V. Duarte; José A. Lopes‐da‐Silva; Ana M. Gomes; Ivonne Delgadillo; Francisco J. Barba; Jorge A. Saraiva
Palabras clave: Food Science.
Pp. No disponible
Optimization of spray drying conditions for improved physical properties in the production of enzyme‐modified cheese powder
Pelin Salum; Serap Berktas; Deniz Bas; Mustafa Cam; Zafer Erbay
Palabras clave: Food Science.
Pp. No disponible
Inhibition of spoilage bacteria on marinated chicken by essential oils under aerobic and vacuum packaging
Tareq M. Osaili; Anas A. Al‐Nabulsi; Fayeza Hasan; Dinesh K. Dhanasekaran; Leila Cheikh Ismail; Mona Hashim; Hayder Hasan; Mutamed Ayyash; Amin Olaimat; Ayman Z. S. Hussain; Nada El Darra; Ioannis N. Savvaidis; Reyad S. Obaid; Richard Holley
Palabras clave: Food Science.
Pp. No disponible
Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking
Aubrey N. Dunteman; Soo‐Yeun Lee
Palabras clave: Food Science.
Pp. No disponible
Industrial applications of selected JFS articles
Palabras clave: Food Science.
Pp. No disponible
Optimization of a novel vacuum sublimation–rehydration thawing process
Shanshan Chen; Weidong Wu; Shijie Mao; Kun Li; Hua Zhang
Palabras clave: Food Science.
Pp. No disponible