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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

1976-

Cobertura temática

Ciencias químicas

Tabla de contenidos

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doi: 10.1016/j.foodchem.2005.03.007

Nutrient retention in microwave cooked germinated legumes

Naveeda Khatoon; Jamuna Prakash

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

Pp. 115-121

doi: 10.1016/j.foodchem.2005.03.033

An industrial approach in the search of natural antioxidants from vegetable and fruit wastes

Wieland Peschel; Ferran Sánchez-Rabaneda; Wilfried Diekmann; Andreas Plescher; Irene Gartzía; Diego Jiménez; Rosa Lamuela-Raventós; Susana Buxaderas; Carles Codina

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

Pp. 137-150

doi: 10.1016/j.foodchem.2007.03.053

Effect of heat treatment and droplet size on the oxidative stability of whey protein emulsions

S KIOKIAS; C DIMAKOU; V OREOPOULOU

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

Pp. 94-100

doi: 10.1016/j.foodchem.2008.02.076

Phenolic contents and antioxidant activities of bitter gourd (Momordica charantia L.) leaf, stem and fruit fraction extracts in vitro

Jittawan Kubola; Sirithon Siriamornpun

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

Pp. 881-890

doi: 10.1016/j.foodchem.2008.05.005

Effects of alginate microencapsulation on the fibrinolytic activity of fermented soybean paste (Cheonggukjang) extract

J.A. Ko; S.Y. Koo; H.J. Park

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

Pp. 921-924

doi: 10.1016/j.foodchem.2008.09.069

Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion

Sun Jin Hur; Eric A. Decker; D. Julian McClements

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

Pp. 253-262

doi: 10.1016/j.foodchem.2009.02.041

Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds

Tao Wang; Rósa Jónsdóttir; Guðrún Ólafsdóttir

Pp. 240-248

doi: 10.1016/j.foodchem.2010.06.018

Towards comparability of ELISA results for peanut proteins in food: A feasibility study

Reinhard Zeleny; Heinz Schimmel

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

Pp. 1343-1351

doi: 10.1016/j.foodchem.2010.08.036

In vitro human digestion models for food applications

Sun Jin Hur; Beong Ou Lim; Eric A. Decker; D. Julian McClements

Pp. 1-12

doi: 10.1016/j.foodchem.2010.11.097

HPLC-fluorescence analysis of polycyclic aromatic hydrocarbons (PAHs) in pork meat and its gravy fried without additives and in the presence of onion and garlic

Beata Janoszka

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

Pp. 1344-1353