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
Preparation, characterization, and antifungal property of the inclusion complex of Litsea cubeba essential oil/hydroxypropyl‐β‐cyclodextrin and its application in preservation of Shatang mandarin
Xiang Li
; Gaoyang Li; Yang Shan; Xiangrong Zhu
Palabras clave: Food Science.
Pp. No disponible
Multitarget preservation technologies for chemical‐free sustainable meat processing
Ramandeep Kaur; Lovedeep Kaur; Tanushree B. Gupta; Jaspreet Singh; John Bronlund
Palabras clave: Food Science.
Pp. No disponible
Effects of Ligustrum robustum (Rxob.) Blume extract on the quality of peanut and palm oils during storage and frying process
Hao‐Xiang Gao; Nan Chen; Qiang He; Bi Shi; Zhi‐Long Yu; Wei‐Cai Zeng
Palabras clave: Food Science.
Pp. No disponible
Determination of the geographic origin of 52 honey samples based on the assessment of anionic content profiling with a new algorithm using monolithic column‐based micellar nano‐liquid chromatography
Hakiye Aslan; Zeynep Günyel; Turan Sarıkaya; Sedat Golgiyaz; Cemil Aydoğan
Palabras clave: Food Science.
Pp. No disponible
Lactose crystallization and Maillard reaction in simulated milk powder based on the change in water activity
Haixia Yan; Ziyin Yu; Ling Liu
Palabras clave: Food Science.
Pp. No disponible
Co‐winemaking with Vitis amurensis Rupr. “Beibinghong” enhances the quality of Vitis vinifera L. cv. Cabernet Gernischt wine
Jianqiang Song; Ang Zhang; Shiwei Cheng; Xiuwei Li; Yuxiang Zhang; Liying Luan; Huige Qu; Shili Ruan; Jiming Li
Palabras clave: Food Science.
Pp. No disponible
Rheological properties of dairy desserts: Effect of rice bran protein and fat content
Atefeh Mohammadi; Seyed‐Ahmad Shahidi; Ali Rafe; Shahram Naghizadeh Raeisi; Azade Ghorbani‐HasanSaraei
Palabras clave: Food Science.
Pp. No disponible
Emotional responses to taste and smell stimuli: Self‐reports, physiological measures, and a potential role for individual and genetic factors
Mariano Mastinu; Melania Melis; Neeta Y. Yousaf; Iole Tomassini Barbarossa; Beverly J. Tepper
Palabras clave: Food Science.
Pp. No disponible
Effects of gellan gum and calcium fortification on the rheological properties of mung bean protein and gellan gum mixtures
Kamolwan Israkarn; Chonchanok Buathongjan; Chaiwut Gamonpilas; Pawadee Methacanon; Sirikarn Wisetsuwannaphum
Palabras clave: Food Science.
Pp. No disponible
Synergistic effect of high hydrostatic pressure, allyl isothiocyanate, and acetic acid on the inactivation and survival of pathogenic Escherichia coli in ground chicken
Shiowshuh Sheen; Chi‐Yun Huang; Shihyu Chuang
Palabras clave: Food Science.
Pp. No disponible