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
Production of a novel milk‐clotting enzyme from solid‐substrate Mucor spp. culture
Farhat Qasim
; Sonja Diercks‐Horn; Doreen Gerlach; Anna Schneider; Hector Marcelo Fernandez‐Lahore
Palabras clave: Food Science.
Pp. No disponible
Single‐layer and double‐layer zein–gum arabic nanoencapsulations: Preparation, structural characterization, thermal properties, and controlled release in the gastrointestinal tract
Xueying Huang; Xiaohan Ge; Yi Wang
Palabras clave: Food Science.
Pp. No disponible
Linking geographical origin with nutritional, mineral, and visual proprieties of pinhão ( Araucaria angustifolia seed) from the south of Brazil
Danielle Specht Malta; Gabriel Goetten de Lima; Matheus Samponi Tucunduva Arantes; André Eduardo Biscaia de Lacerda; Alvaro Luiz Mathias; Washington Luiz Esteves Magalhães; Cristiane Vieira Helm; Maria Lucia Masson
Palabras clave: Food Science.
Pp. No disponible
Onion ( Allium cepa L.) peel: A review on the extraction of bioactive compounds, its antioxidant potential, and its application as a functional food ingredient
Manoj Kumar; Mrunal D Barbhai; Muzaffar Hasan; Sangram Dhumal; Surinder Singh; Ravi Pandiselvam; Nadeem Rais; Suman Natta; Marisennayya Senapathy; Neha Sinha; Ryszard Amarowicz
Palabras clave: Food Science.
Pp. No disponible
Antifungal activity of protective cultures against the yogurt drink‐specific spoilage yeasts
Reza Safdarianghomsheh; Marjan Majdinasab; Maryam Razmjooei; Sima Sazegari; Mohammad Hadi Eskandari
Palabras clave: Food Science.
Pp. No disponible
Initial dietary risk assessment of chlorinated paraffins in edible fungi in Chinese markets
Zhiguo Zhang; Hui Li; Shishan Zhang; Huijuan Li; Xiangfeng Chen
Palabras clave: Food Science.
Pp. No disponible
Impact of internal aqueous phase gelation on in vitro lipid digestion of epigallocatechin gallate‐loaded W 1 /O/W 2 double emulsions incorporated in alginate hydrogel beads
Wenjuan Wang; Zhe Dong; Liyuan Gu; Bi Wu; Suping Ji; Qiang Xia
Palabras clave: Food Science.
Pp. No disponible
Effect of zein and zein‐ Peganum harmala extract coatings of eggshell on the internal quality of eggs and control of Salmonella enteritidis
Asma Entezari; Sahar Roshanak; Golshan Shakeri; Nasser Sedaghat
Palabras clave: Food Science.
Pp. No disponible
A colloidal gold immunochromatography for the detection of flumioxazin residues in fruits
Peng Wang; Xinxin Xu; Liqiang Liu; Shanshan Song; Hua Kuang; Chuanlai Xu; Xiaoling Wu
Palabras clave: Food Science.
Pp. No disponible
Application of dairy‐free vegetarian and vegan USDA food pattern models for non‐pregnant, non‐lactating healthy adults
Julie M. Hess; Madeline E. Comeau
Palabras clave: Food Science.
Pp. No disponible