Catálogo de publicaciones - revistas

Compartir en
redes sociales

Food Chemistry

Resumen/Descripción – provisto por la editorial en inglés
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
Palabras clave – provistas por la editorial

No disponibles.

Disponibilidad
Institución detectada Período Navegá Descargá Solicitá
No detectada desde ene. 1976 / hasta dic. 2023 ScienceDirect

Información

Tipo de recurso:

revistas

ISSN impreso

0308-8146

ISSN electrónico

1873-7072

Editor responsable

Elsevier

País de edición

Países Bajos

Fecha de publicación

Cobertura temática

quimica

Ciencias químicas

Tabla de contenidos

doi: 10.1016/j.foodchem.2020.126961

Bioactive compounds and health benefits of Pereskioideae and Cactoideae: A review

Tânia da Silveira Agostini-Costa

Palabras clave: General Medicine; Food Science; Analytical Chemistry.

Pp. 126961

doi: 10.1016/j.foodchem.2020.126977

Changes in the quality of kefir fortified with anthocyanin-rich juices during storage

Sümeyye Alagöz Kabakcı; Meltem Türkyılmaz; Mehmet Özkan

Palabras clave: Food Science; Analytical Chemistry; General Medicine.

Pp. 126977

doi: 10.1016/j.foodchem.2020.127446

Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger

Arezou Aliasl khiabani; Mahnaz Tabibiazar; Leila Roufegarinejad; Hamed HamishehkarORCID; Ainaz AlizadehORCID

Palabras clave: Food Science; Analytical Chemistry; General Medicine.

Pp. 127446

doi: 10.1016/j.foodchem.2020.128524

Ultrasonication and thermosonication blanching treatments of carrot at varying frequencies: Effects on peroxidase inactivation mechanisms and quality characterization evaluation

Yiting Guo; Bengang Wu; Xiuyu Guo; Dandan Liu; Ping Wu; Haile MaORCID; Zhongli PanORCID

Palabras clave: General Medicine; Food Science; Analytical Chemistry.

Pp. 128524

doi: 10.1016/j.foodchem.2020.128611

The influence of PBAT content in the nanocapsules preparation and its effect in essential oils release

Rennan Felix da Silva Barbosa; Alana Gabrieli de Souza; Vijaya RangariORCID; Derval dos Santos Rosa

Palabras clave: General Medicine; Food Science; Analytical Chemistry.

Pp. 128611

doi: 10.1016/j.foodchem.2020.128892

Mucilages of cacti from Brazilian biodiversity: Extraction, physicochemical and technological properties

Érica de Andrade Vieira; Maristela Alves Alcântara; Nataly Albuquerque dos Santos; Amanda Duarte Gondim; Marcello Iacomini; Caroline Mellinger; Angela Maria Tribuzy de Magalhães Cordeiro

Palabras clave: General Medicine; Food Science; Analytical Chemistry.

Pp. 128892

doi: 10.1016/j.foodchem.2021.129333

Development and characterization of active and pH-sensitive films based on psyllium seed gum incorporated with free and microencapsulated mulberry pomace extracts

Xin Zhang; Ya Zhao; Qilong Shi; Yuexiang Zhang; Jing Liu; Xiaotian Wu; Zhongxiang Fang

Palabras clave: Food Science; Analytical Chemistry; General Medicine.

Pp. 129333

doi: 10.1016/j.foodchem.2021.129631

Effect of date fruit waste extract as an antioxidant additive on the properties of active gelatin films

Vengatesan M. Rangaraj; K. Rambabu; Fawzi Banat; Vikas Mittal

Palabras clave: General Medicine; Food Science; Analytical Chemistry.

Pp. 129631

doi: 10.1016/j.foodchem.2021.129871

Polysaccharide based films and coatings for food packaging: Effect of added polyphenols

Fan Zhu

Palabras clave: General Medicine; Food Science; Analytical Chemistry.

Pp. 129871

doi: 10.1016/j.foodchem.2021.129971

Insight into the formation mechanism of soy protein isolate films improved by cellulose nanocrystals

Yaqing Xiao; Yingnan Liu; Shufang Kang; Huaide Xu

Palabras clave: General Medicine; Food Science; Analytical Chemistry.

Pp. 129971