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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

Ciencias químicas

Otras ingenierías y tecnologías

Tabla de contenidos

Verificá que desde tu institución tengas acceso para descargar o solicitar el libro completo o alguno de sus capítulos.

doi: 10.1111/j.1365-2621.1997.tb04398.x

Optimizing Quality of Frankfurters Containing Oat Bran and Added Water

HUNG-CHIA CHANG; JOHN A. CARPENTER

Palabras clave: Food Science.

Pp. 194-197

doi: 10.1111/j.1365-2621.1997.tb15032.x

Kinetic and Thermodynamic Parameters for Heat Denaturation of Bovine Milk IgG, IgA and IgM

G. MAINER; L. SANCHEZ; J.M. ENA; M. CALVO

Palabras clave: Food Science.

Pp. 1034-1038

doi: 10.1111/j.1365-2621.2000.tb10596.x

Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems

D.J. MCCLEMENTS; E.A. DECKER

Palabras clave: Food Science.

Pp. 1270-1282

doi: 10.1111/j.1365-2621.2003.tb14120.x

Effect of Heat Treatment on Bovine Lactoperoxidase Activity in Skim Milk: Kinetic and Thermodynamic Analysis

E. Marin; L. Sanchez; M.D. Perez; P. Puyol; M. Calvo

Palabras clave: Food Science.

Pp. 89-93

doi: 10.1111/j.1365-2621.2005.tb07110.x

Meat Products as Functional Foods: A Review

Jose M. Fernández-Ginés; Juana Fernández-López; Estrella Sayas-Barberá; Jose. A. Pérez-Alvarez

Palabras clave: Food Science.

Pp. R37-R43

doi: 10.1111/j.1365-2621.2005.tb09975.x

Fixed and Incremental Levels of Microwave Power Application on Drying Grapes under Vacuum

Carter D. Clary; Shaojin Wang; Vincent E. Petrucci

Palabras clave: Food Science.

Pp. E344-E349

doi: 10.1111/j.1750-3841.2007.00358.x

Physical Properties of Whey Protein Coating Solutions and Films Containing Antioxidants

J.H. Han; J.M. Krochta

Palabras clave: Food Science.

Pp. E308-E314

doi: 10.1111/j.1750-3841.2009.01072.x

Changes in Phenolic Content and Antioxidant Activity of Italian Extra-Virgin Olive Oils during Storage

A. Baiano; G. Gambacorta; C. Terracone; M.A. Previtali; C. Lamacchia; E. La Notte

Pp. C177-C183

doi: 10.1111/j.1750-3841.2009.01222.x

Effect of Maturity Stages and Drying Methods on the Retention of Selected Nutrients and Phytochemicals in Bitter Melon (Momordica charantia) Leaf

Min Zhang; Navam S. Hettiarachchy; Ronny Horax; Pengyin Chen; Kenneth F. Over

Pp. C441-C448

doi: 10.1111/j.1750-3841.2010.01663.x

Phytase Activity from Lactobacillus spp. in Calcium-Fortified Soymilk

Anne Lise Tang; Gisela Wilcox; Karen Z. Walker; Nagandra P. Shah; John F. Ashton; Lily Stojanovska

Palabras clave: Food Science.

Pp. M373-M376