Catálogo de publicaciones - revistas
Journal of Food Processing and Preservation
Resumen/Descripción – provisto por la editorial en inglés
The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.Palabras clave – provistas por la editorial
food processing; food preservation; nutrition; food chemistry
Disponibilidad
| Institución detectada | Período | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No detectada | desde ene. 1997 / hasta dic. 2022 | Wiley Online Library |
Información
Tipo de recurso:
revistas
ISSN impreso
0145-8892
ISSN electrónico
1745-4549
País de edición
Estados Unidos
Fecha de publicación
1977-
Cobertura temática
Tabla de contenidos
EFFECT OF NATIVE AND LYOPHILIZED KEFIR GRAINS ON SENSORY AND PHYSICAL ATTRIBUTES OF WHEAT BREAD
BOJANA FILIPČEV; OLIVERA ŠIMURINA; MARIJA BODROŽA-SOLAROV
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 367-377
THE EFFECT OF PROCESSING ON THE NUTRIENT CONTENT OF CASSAVA (MANIHOT ESCULENTA CRANTZ) LEAVES
ADUNI U. ACHIDI; OLUFUNMIKE A. AJAYI; BUSSIE MAZIYA-DIXON; MPOKO BOKANGA
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 486-502
doi: 10.1111/jfpp.14400
Optimization of cryoprotectant formulation to enhance the viability of Lactobacillus brevis ED25: Determination of storage stability and acidification kinetics in sourdough
Latife Betul Gul
; Osman Gul; Mustafa Tahsin Yilmaz; Enes Dertli; Ahmet Hilmi Con
Palabras clave: General Chemical Engineering; General Chemistry; Food Science.
Pp. No disponible
doi: 10.1111/jfpp.14715
Antilisterial activity of chitosan‐based edible coating incorporating cell‐free supernatant from Pediococcus pentosaceus 147 on the preservation of fresh cheese
Adriana Jutinico‐Shubach; Carolina Gutiérrez‐Cortés; Héctor Suarez
Palabras clave: General Chemical Engineering; General Chemistry; Food Science.
Pp. No disponible
doi: 10.1111/jfpp.14853
Evaluation and optimization of microwave‐assisted extraction of bioactive compounds from eggplant peel by‐product
Mahsa Doulabi; Mohammad‐Taghi Golmakani; Sara Ansari
Pp. No disponible
doi: 10.1111/jfpp.15694
Using combined optimization and vacuum freeze drying technology to prepare directed vat set starter for “Niuganba,” a fermented beef
Xueyi Tian; Hanyu Liu; Xiao Wang; Cuiqin Li; Laping He; Xuefeng Zeng
Palabras clave: General Chemical Engineering; General Chemistry; Food Science.
Pp. No disponible
doi: 10.1111/jfpp.15893
Physicochemical properties, antioxidant content, volatile organic compounds and sensory profile of cocoa beans fermented with yeast starter cultures
Teng Sin Ooi; Adeline Su Yien Ting; Lee Fong Siow
Pp. No disponible
doi: 10.1111/jfpp.16016
Screening of the freeze‐drying protective agent for high‐quality milk beer yeast ( Kluyveromyces marxianus ) and optimization of freeze‐drying process conditions
Liang Wang; Mingying He; Tao Wu; Kangye Yang; Yulian Wang; Yi Zhang; Yachun Gu; Kaiwen Deng
Palabras clave: General Chemical Engineering; General Chemistry; Food Science.
Pp. No disponible
doi: 10.1111/jfpp.16183
Probiotic coating applied to papaya slices for high quality snack production by convective drying
Shênia Santos Monteiro; Wilton Pereira da Silva; Shirley Santos Monteiro; Josivanda Palmeira Gomes; Emmanuel Moreira Pereira; João Paulo de Lima Ferreira
Palabras clave: General Chemical Engineering; General Chemistry; Food Science.
Pp. No disponible
doi: 10.1111/jfpp.16196
Extraction, characterization, and rheology of Opuntia ficus indica cladode polysaccharides
Anıl Sevgi; Melisa Özçelik; Tuncay Yılmaz
Palabras clave: General Chemical Engineering; General Chemistry; Food Science.
Pp. No disponible