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
Survival of Salmonella enterica and Listeria monocytogenes in date palm paste and syrup at different storage temperatures
Amin N. Olaimat
; Murad A. Al‐Holy; Mahmoud H. Abughoush; Lamees Daseh; Anas A. Al‐Nabulsi; Tareq M. Osaili; Walid Al‐Rousan; Sofyan Maghaydah; Mutamed Ayyash; Richard A. Holley
Palabras clave: Food Science.
Pp. No disponible
Effects of cold storage time on the quality and active probiotics of yogurt fermented by Bifidobacterium lactis and commercial bacteria Danisco
Xinyue Xu; Huaitian Cui; Jiaxin Xu; Zhiheng Yuan; Jun Li; Lina Yang; Shengnan Wang; He Liu; Danshi Zhu
Palabras clave: Food Science.
Pp. No disponible
The effect of pH on the phenolic content and antioxidant properties of three different mustard extracts
Thu Nguyen; Ruchira Nandasiri; Olamide Fadairo; Michael N. A. Eskin
Palabras clave: Food Science.
Pp. No disponible
Thermal stability and interfacial rheology of whey protein–corn oil emulsions: The effect of l ‐arginine fortification
Hui Chen; Yuanyuan Sheng; Jie Shao; Xuxia Zhou; Yuting Ding
Palabras clave: Food Science.
Pp. No disponible
Evaluation of IgG/IgE‐binding capacity and functional properties of enzymatic hydrolysis in skimmed cow milk system
Xiaona Liang; Guanlin Qian; Hui Yang; Na Chen; Zhisong Ai; Yu Xing; Wei Huang; Lingfen Xu; Min Li; Zongzhou Wang; Yan Zheng; Xiqing Yue
Palabras clave: Food Science.
Pp. No disponible
Effect of gluconic acid rinsing on cadmium decontamination from rice protein
Dianying Shen; Ge Song; Xinyang Sun; Fengjiao Fan; Jian Ding; Yong Fang; Peng Li
Palabras clave: Food Science.
Pp. No disponible
Effects of extrusion on physical properties of glutinous rice and its application in the improvement of quality characteristics of glutinous rice products
Wen Qi; Chun‐Min Ma; Wen‐Jing Xing; Jing Fan; Yang Yang; Chun‐Hua Yang; Na Zhang
Palabras clave: Food Science.
Pp. No disponible
Bioactive compounds and antioxidant activity in garambullo fruit (Myrtillocactus geometrizans) at different ripening stages
Elhadi M. Yahia; Claudia Inés Victoria‐Campos; Catalina Gonzalez‐Nava
Palabras clave: Food Science.
Pp. No disponible
Influence of instant rice characteristics and processing conditions on starch digestibility—A review
Jiakang Lin; Cheng Li
Palabras clave: Food Science.
Pp. No disponible
Immobilized glucoamylase based on ZIF‐8: Preparation, response surface optimization, characterization
Xuyan Zong; Min Huang; Lei Wen; Yuanyi Li; Li Li
Palabras clave: Food Science.
Pp. No disponible