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ACS Food Science and Technology

Resumen/Descripción – provisto por la editorial en inglés

ACS Food Science & Technology is an international forum for cutting-edge original research in all areas of food science, technology, engineering, and nutrition.

Palabras clave – provistas por la editorial

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Disponibilidad

Institución detectada	Período	Navegá	Descargá	Solicitá
No detectada	desde ene. 2021 / hasta dic. 2023	ACS Publications

Información

Tipo de recurso:

revistas

ISSN electrónico

2692-1944

Editor responsable

American Chemical Society (ACS)

País de edición

Estados Unidos

Fecha de publicación

2021-

Cobertura temática

Otras ingenierías y tecnologías

Tabla de contenidos

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doi: 10.1021/acsfoodscitech.1c00236

3D Printing of Okara Ink: The Effect of Particle Size on the Printability

Cheng Pau Lee; Masaki Takahashi; Satoshi Arai; Chi-Lik Ken Lee; Michinao Hashimoto

Pp. 2053-2061

doi: 10.1021/fsv002i003_1564784

Issue Editorial Masthead

Pp. No disponible

doi: 10.1021/fsv002i003_1564783

Issue Publication Information

Pp. No disponible

doi: 10.1021/acsfoodscitech.1c00252

Macromolecular Chemistry: The Second Century. An Introduction to the Agricultural and Food Chemistry Technical Program at the 261st American Chemical Society Spring Virtual Meeting & Expo

Bhimu Patil; Jonathan Beauchamp; Liangli Yu; Michael Appell; Michael Morello; Michael Tunick; Mina Kim; Nitin Dhowlaghar; Tony Jin; Zhouhong Xie; Youngmok Kim

Pp. 378-381

doi: 10.1021/acsfoodscitech.2c00035

Critical Reviews Should Illuminate a Path toward Impactful and Fruitful Lines of Research

Laura L. McConnell; Coralia Osorio Roa; Thomas F. Hofmann

Pp. 435-436

doi: 10.1021/acsfoodscitech.1c00201

Optimizing Active Packaging Systems Utilizing Chlorine Dioxide-Generating Sachets in the Primary Package for Food Application

Samuel J. Kessler; Kay Cooksey; Anthony L. Pometto; Andrew Hurley; William Bridges

Pp. 484-492

doi: 10.1021/acsfoodscitech.1c00424

Green Designer Solvents for Boosting the Extraction of Biocompounds from Eugenia pyriformis Cambess Leaves

Karina Mayumi Ueda; Letícia Zander Ronko; Aline Theodoro Toci; Luciana Igarashi-Mafra; Marcos R. Mafra; Fabiane O. Farias

Pp. 532-540

doi: 10.1021/acsfoodscitech.1c00435

Improved Process Control by Using the Effective Scattering Coefficients to Determine the Fat Content in Homogenized Cow-Based Milk with Multivariate Data Modeling

Mona Stefanakis; Miriam C. Bassler; Thorsten Böltzig; Edwin Ostertag; Dominik Allnoch; Ralf Zuber; Marc Brecht; Karsten Rebner

Pp. 548-557

doi: 10.1021/acsfoodscitech.1c00456

Orally Fast-Disintegrating Resveratrol/Cyclodextrin Nanofibrous Films as a Potential Antioxidant Dietary Supplement

Asli Celebioglu; Deniz Tekant; Mehmet Emin Kilic; Engin Durgun; Tamer Uyar

Pp. 568-580

doi: 10.1021/acsfoodscitech.1c00475

Functional Properties of Emulsified Honey–Vegetable Oil Mixtures

Andrew T. Tyowua; Omowunmi O. Abel; Sylvester O. Adejo; Msugh E. Mbaawuaga

Pp. 581-591