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
doi: 10.1111/jfpp.16297
Concentration of proteins and fat from whey by coacervation: Evaluation of its incorporation in bread
Romina Ingrassia; Paola Torres; Luciano Bojanich; Jimena Ratti; Sofía Baldor; Carla Ramunno; Gina Dotta; Andrea Vidal Tesón; Pamela Forastieri; Marina Soazo; Darío Spelzini
; Claudio Narambuena; Valeria Boeris
Palabras clave: General Chemical Engineering; General Chemistry; Food Science.
Pp. No disponible
doi: 10.1111/jfpp.16284
Uvaia fruit ( Eugenia pyriformis Cambess) drying: Ethanol as pre‐treatment, convective drying kinetics and bioactive compounds
Bruna de Oliveira Gomes; Karoline Costa Santos; Gisandro Reis Carvalho; Bruna Sousa Bitencourt; Jaqueline Souza Guedes; Pedro Esteves Duarte Augusto
Palabras clave: General Chemical Engineering; General Chemistry; Food Science.
Pp. No disponible
doi: 10.1111/jfpp.16367
Survival and stability of
Lactobacillus plantarum
KJ03
as a freeze‐dried autochthonous starter culture for application in stink bean fermentation (
Sataw‐Dong
)
Aem Nuylert; Krittanon Jampaphaeng; Akio Tani; Suppasil Maneerat
Palabras clave: General Chemical Engineering; General Chemistry; Food Science.
Pp. No disponible
doi: 10.1111/jfpp.16014
A comparison of the acid gelation properties of nonfat cow, sheep, and goat milk with standardized protein contents
Çağım Akbulut Çakır; Ergül Teker
Palabras clave: General Chemical Engineering; General Chemistry; Food Science.
Pp. No disponible
doi: 10.1111/jfpp.16871
Comparative study of two cold plasma technologies on apple juice antioxidant capacity, phenolic contents, and enzymatic activity
Thayane R. B. Farias; Sueli Rodrigues; Fabiano A. N. Fernandes
Palabras clave: General Chemical Engineering; General Chemistry; Food Science.
Pp. No disponible
doi: 10.1111/jfpp.17047
Encapsulation and in vitro evaluation of phenolic compounds of propolis by spray and freeze drying
Dilara Konuk Takma; Eda Ülkeryıldız Balçık; Ulaş Baysan; Aslı Zungur Bastıoğlu; Necmiye Öznur Coşkun; Hilal Şahin Nadeem; Mehmet Koç
Palabras clave: General Chemical Engineering; General Chemistry; Food Science.
Pp. No disponible
doi: 10.1111/jfpp.16850
Cold plasma for microbial safety: Principle, mechanism, and factors responsible
Sneh Punia Bangar; Shweta Suri; Pratik Nayi; Yuthana Phimolsiripol
Palabras clave: General Chemical Engineering; General Chemistry; Food Science.
Pp. No disponible