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
Quality improvement of gluten‐free rice flour bread through the addition of high‐temperature water during processing
Kumiko Saito; Maya Okouchi; Mana Yamaguchi; Tayori Takechi; Yoshiro Hatanaka; Koji Kitsuda; Takayo Mannari; Hitoshi Takamura
Palabras clave: Food Science.
Pp. No disponible
Novel isochoric impregnation to develop high‐quality and nutritionally fortified plant materials (apples and sweet potatoes)
Cristina Bilbao‐Sainz; Bor‐Sen Chiou; Gary Takeoka; Tina Williams; Delilah Wood; Matthew J. Powell‐Palm; Boris Rubinsky; Tara McHugh
Palabras clave: Food Science.
Pp. No disponible
Refractance window drying in the production of instant baker's yeast and its effect on the quality characteristics of bread
Sultan Arslan‐Tontul; Hümeyra Çetin‐Babaoğlu; Mine Aslan; İsmail Tontul
Palabras clave: Food Science.
Pp. No disponible
Physical and textural properties of functional edible protein films from soybean using an innovative 3D printing technology
Sriloy Dey; Navam Hettiarachchy; Ali A. Bisly; Kaushik Luthra; Griffiths G. Atungulu; Ali Ubeyitogullari; Leandro Angel Mozzoni
Palabras clave: Food Science.
Pp. No disponible
High hydrostatic pressure‐assisted extraction of lipids from Lipomyces starkeyi biomass
Arda Tuhanioglu; Hami Alpas; Deniz Cekmecelioglu
Palabras clave: Food Science.
Pp. No disponible
Curcumin‐loaded complex coacervate made of mung bean protein isolate and succinylated chitosan as a novel medium for curcumin encapsulation
Maryam Sadat Mirmohammad Meiguni; Maryam Salami; Karamatollah Rezaei; Seyed‐Behnam Ghaffari; Mohammad Amin Aliyari; Zahra Emam‐Djomeh; Yasmin Barazandegan; Ingolf Gruen
Palabras clave: Food Science.
Pp. No disponible
Chemical characterization and solvent fractionation of tilapia oil for its potential application as human milk fat substitute
Xinyi Cheng; Zhuoneng Huang; Qingzhe Jin; Xiaosan Wang
Palabras clave: Food Science.
Pp. No disponible
Comparing the VITEK 2 ANC card, species‐specific PCR, and MALDI‐TOF mass spectrometry methods for identification of lactic acid bacteria
Sung‐Youn Kim; Sol Yi Park; Ji‐Eun Jin; Kyong‐Suk Hong; Dae‐Jung Kim; Yong‐Kyoung Kim; Hee‐Chang Shin; Soon‐Kil Cho; Dong‐Hyun Kang
Palabras clave: Food Science.
Pp. No disponible
Correlation analysis between extrusion process variables and quality of purslane leaf powder rice extrudates
Jiahui Qi; Feng Han; Xinhua Liu; Ruihong Li; Chenjie Wang; Hongjun Li; Shanfeng Chen
Palabras clave: Food Science.
Pp. No disponible
Separation, identification, and design of α‐glucosidase inhibitory peptides based on the molecular mechanism from Paeonia ostii ‘Feng Dan’ seed protein
Ruiting Wei; Like Lin; Tingting Li; Cong Li; Bang Chen; Yehua Shen
Palabras clave: Food Science.
Pp. No disponible