Apples (Malus Domestica Borkh) Minimally Processed Biofortified with Nanoencapsulated β-carotene

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-07-19 DOI:10.1080/15428052.2021.1948479

Mércia Inroga, M. M. da Silva, R. Cantillano, K. Paese, S. Guterres, S. H. Flôres, A. de Oliveira Rios

引用次数: 1

Abstract

Instituto De Ciência E Tecnologia De Alimentos, Universidade Federal Do Rio Grande Do Sul (UFRGS), Porto Alegre, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul, Rolante, Brazil; Laboratório de Pós-Colheita, Empresa Brasileira De Pesquisa Agropecuária (Embrapa), Pelotas, Brazil; Programa De Pós-Graduação Em Ciências Farmacêuticas, Faculdade De Farmácia, Universidade Federal Do Rio Grande Do Sul (UFRGS), Porto Alegre, Brazil

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用纳米胶囊化β-胡萝卜素进行生物强化的苹果(Malus Domestica Borkh)

巴西阿雷格里港大南联邦大学(UFRGS)食品科学与技术研究所;巴西罗兰特大南里约热内卢联邦教育、科学和技术学院;巴西农业研究公司(Embrapa)收获后实验室，巴西佩洛塔斯;巴西阿雷格里港大南联邦大学(UFRGS)药学院药学研究生课程

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations