Catálogo de publicaciones - revistas
Food Bioscience
Resumen/Descripción – provisto por la editorial en inglés
Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch. Topics covered in the journal include but are not limited to: Biochemical, biophysical and biological properties of foods, ingredients, and components Mechanism of functional foods and ingredients including both novel and traditional fermented foods Genetic, and cellular and molecular biology germane to food production and processing Foodomics: comprehensive studies involving genomics, proteomics, metabolomics, nutrigenomics and chemogenomics of foods and their interactions with humans Biomaterials for food-related systems such as food packaging, food analysis, and delivery of nutraceuticals and functional food additives Application of novel technology to foods.Palabras clave – provistas por la editorial
No disponibles.
Disponibilidad
| Institución detectada | Período | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No detectada | desde mar. 2013 / hasta dic. 2023 | ScienceDirect |
Información
Tipo de recurso:
revistas
ISSN impreso
2212-4292
ISSN electrónico
2212-4306
Editor responsable
Elsevier
País de edición
Países Bajos
Fecha de publicación
2013-
Cobertura temática
Tabla de contenidos
Biopreservation strategies in combination with mild high pressure treatments in traditional Portuguese ready-to-eat meat sausage
S.M. Castro; M. Kolomeytseva; R. Casquete; J. Silva; R. Queirós; J.A. Saraiva; P. Teixeira
Palabras clave: Biochemistry; Food Science.
Pp. 65-72
Utilization of the pectin and pulp of the passion fruit from Caatinga as probiotic food carriers
Eloyza Santos; Raissa Andrade; Ester Gouveia
Pp. 56-61
Potential non-dairy probiotic products – A healthy approach
Anil Panghal; Sandeep Janghu; Kiran Virkar; Yogesh Gat; Vikas Kumar; Navnidhi Chhikara
Pp. 80-89
Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures
Chiara Montanari; Veronica Gatto; Sandra Torriani; Federica Barbieri; Eleonora Bargossi; Rosalba Lanciotti; Luigi Grazia; Rudy Magnani; Giulia Tabanelli; Fausto Gardini
Palabras clave: Food Science; Biochemistry.
Pp. 9-18
Microwave drying effects on drying kinetics, bioactive compounds and antioxidant activity of green peas (Pisum sativum L.)
Amna Chahbani; Nahed Fakhfakh; Mohamed Amine Balti; Mahmoud Mabrouk; Halima El-Hatmi; Nacim Zouari; Nabil Kechaou
Palabras clave: Biochemistry; Food Science.
Pp. 32-38
Protection of foods against oxidative deterioration using edible films and coatings: A review
Samar Sahraee; Jafar M. Milani; Joe M. Regenstein; Hossein Samadi Kafil
Palabras clave: Food Science; Biochemistry.
Pp. 100451
Changes in protein interactions in pasteurized milk during cold storage
Xing Li; Lin Li; Ying Ma; Rongchun Wang; Yuxiang Gu; Li Day
Palabras clave: Food Science; Biochemistry.
Pp. 100530
Gelatin and low methoxyl pectin films containing probiotics: Film characterization and cell viability
Diako Khodaei; Zohreh Hamidi-Esfahani; Monique Lacroix
Palabras clave: Food Science; Biochemistry.
Pp. 100660
Functional yogurt with strawberries and chia seeds
Jussara Kowaleski; Leda Battestin Quast; Juliana Steffens; Frederico Lovato; Leonildo Rodrigues dos Santos; Sabrine Zambiazi da Silva; Diane Maschio de Souza; Marcos Alceu Felicetti
Palabras clave: Food Science; Biochemistry.
Pp. 100726
Edible films from chitosan-gelatin: Physical properties and food packaging application
Hongxia Wang; Fuyuan Ding; Liang Ma; Yuhao Zhang
Palabras clave: Food Science; Biochemistry.
Pp. 100871