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
Inulin–whey protein as efficient vehicle carrier system for chlorophyll: Optimization, characterization, and functional food application
Israel Emiezi Agarry; Desheng Ding; Tian Cai; Zhulian Wu; Pimiao Huang; Jianquan Kan
; Kewei Chen
Palabras clave: Food Science.
Pp. No disponible
B‐vitamins and heat processed fermented starchy and vegetable foods in sub‐Saharan Africa: A review
Sègla Wilfrid Padonou; Marcel Houngbédji; Mênouwesso Harold Hounhouigan; Flora Josiane Chadare; Djidjoho Joseph Hounhouigan
Palabras clave: Food Science.
Pp. No disponible
Nutritional quality and price of plant‐based dairy and meat analogs in the Canadian food supply system
Jennifer J. Lee; Sophia Srebot; Mavra Ahmed; Christine Mulligan; Guanlan Hu; Mary R. L'Abbé
Palabras clave: Food Science.
Pp. No disponible
Antinutrients and metabolomic compounds of Bambara groundnut (Vigna subterranean) as affected by traditional processing by smallholder farmers
Beulah Pretorius; Margot Otto; Hettie C. Schönfeldt
Palabras clave: Food Science.
Pp. No disponible
l ‐Arginine treatment maintains postharvest quality in blueberry fruit by enhancing antioxidant capacity uring storage
Jiaqi Wang; Yajuan Wang; Yuxuan Li; Ling Yang; Bingxin Sun; Yunhe Zhang; Yufeng Xu; Xuerui Yan
Palabras clave: Food Science.
Pp. No disponible
Antibiofilm mechanism of peppermint essential oil to avert biofilm developed by foodborne and food spoilage pathogens on food contact surfaces
Md. Ashrafudoulla; Senakpon Isaïe Ulrich Mevo; Minsu Song; Md. Anamul Hasan Chowdhury; Shanjida Shaila; Duk Hyun Kim; Shamsun Nahar; Sazzad Hossen Toushik; Si Hong Park; Sang‐Do Ha
Palabras clave: Food Science.
Pp. No disponible
Sodium alginate coating of Ginkgo biloba leaves extract containing phenylpropanoids as an ecofriendly preserving agent to maintain the quality of peach fruit
Linyun Mou; Ya Lu; Jin Zhang; Muhammad Bilal; Jianlong Li; Ganpeng Li
Palabras clave: Food Science.
Pp. No disponible
Bergamot juice powder with high bioactive properties: Spray‐drying for the preservation of antioxidant activity and ultrasound‐assisted extraction for enhanced phenolic compound extraction
Bahar Demircan; Yakup Sedat Velioglu; Angelo Maria Giuffrè
Palabras clave: Food Science.
Pp. No disponible
Use of coconut sugar as an alternative agent in osmotic dehydration of strawberries
Leandro Levate Macedo; Jefferson Luiz Gomes Corrêa; Cintia da Silva Araújo; Daniela da Silva Oliveira; Luciano José Quintão Teixeira
Palabras clave: Food Science.
Pp. No disponible
Discrimination and characterization of different coconut water (CW) by their phenolic composition and volatile organic compounds (VOCs) using LC‐MS/MS, HS‐SPME‐GC‐MS, and HS‐GC‐IMS
Wende Zhang; Yang Chen; Yonghuan Yun; Congfa Li; Yajing Fang; Weimin Zhang
<jats:title>Abstract</jats:title><jats:p>Three varieties of coconut (<jats:italic>Cocos nucifera</jats:italic> L.) water (CW) at two maturity stages were investigated for physicochemical and nutritional properties. The profile of phenolic compounds and volatile organic compounds (VOCs) was determined by liquid chromatography‐tandem mass spectrometry (LC‐MS/MS), headspace solid‐phase microextraction‐gas chromatography‐mass spectrometry (HS‐SPME‐GC‐MS), and headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS). Most of the properties of CW changed significantly with maturity rather than variety. The five most relevant phenolic compounds in CW were chlorogenic acid, 4‐hydroxy‐3,5‐dimethoxycinnamic acid, <jats:sc>L</jats:sc>‐epicatechin, and procyanidins B2 and B1. Variety played a more important role in phenolic composition than maturity, and Wenye No. 4 can be distinguished from other two varieties. Alcohols and esters were the main VOCs in CW identified by HS‐GC‐IMS and HS‐SPME‐GC‐MS, respectively. Five and four compounds (VIP scores > 1) were characteristic compounds for CW by HS‐GC‐IMS and HS‐SPME‐GC‐MS, respectively. The VOCs of Wenye Nos. 2 and 3 were more similar than those of Wenye No. 4. These findings could provide useful information for the selection of raw materials of CW used for different industrial purposes.</jats:p>
Palabras clave: Food Science.
Pp. No disponible