Catálogo de publicaciones - revistas
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
Tabla de contenidos
pH and heat-induced structural changes of bovine apo-α-lactalbumin
Nicoleta Stănciuc; Gabriela Râpeanu; Gabriela Bahrim; Iuliana Aprodu
Pp. 956-963
Lipid and protein structure analysis of frankfurters formulated with olive oil-in-water emulsion as animal fat replacer
A.M. Herrero; P. Carmona; T. Pintado; F. Jiménez-Colmenero; C. Ruiz-Capillas
Pp. 133-139
Identification of novel antioxidant peptides generated in Spanish dry-cured ham
Elizabeth Escudero; Leticia Mora; Paul D. Fraser; María-Concepción Aristoy; Fidel Toldrá
Palabras clave: Food Science; Analytical Chemistry; General Medicine.
Pp. 1282-1288
Characteristics of antioxidant activity and composition of pumpkin seed oils in 12 cultivars
Agnieszka Nawirska-Olszańska; Agnieszka Kita; Anita Biesiada; Anna Sokół-Łętowska; Alicja Z. Kucharska
Palabras clave: Food Science; Analytical Chemistry; General Medicine.
Pp. 155-161
Oil composition and characterisation of phenolic compounds of Opuntia ficus-indica seeds
Nadia Chougui; Abderezak Tamendjari; Wahiba Hamidj; Salima Hallal; Alexandre Barras; Tristan Richard; Romain Larbat
Palabras clave: Food Science; Analytical Chemistry; General Medicine.
Pp. 796-803
Brewery waste as a potential source of phenolic compounds: Optimisation of the extraction process and evaluation of antioxidant and antimicrobial activities
Letricia Barbosa-Pereira; Ainhoa Bilbao; Patxi Vilches; Inmaculada Angulo; Jaume LLuis; Benet Fité; Perfecto Paseiro-Losada; José Manuel Cruz
Palabras clave: General Medicine; Food Science; Analytical Chemistry.
Pp. 191-197
Microwave-assisted aqueous enzymatic extraction of oil from pumpkin seeds and evaluation of its physicochemical properties, fatty acid compositions and antioxidant activities
Jiao Jiao; Zhu-Gang Li; Qing-Yan Gai; Xiao-Juan Li; Fu-Yao Wei; Yu-Jie Fu; Wei Ma
Palabras clave: Food Science; Analytical Chemistry; General Medicine.
Pp. 17-24
Characterisation of nutrient profile of quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the North of Argentina: Proximates, minerals and trace elements
Ana Cláudia Nascimento; Carla Mota; Inês Coelho; Sandra Gueifão; Mariana Santos; Ana Sofia Matos; Alejandra Gimenez; Manuel Lobo; Norma Samman; Isabel Castanheira
Palabras clave: General Medicine; Food Science; Analytical Chemistry.
Pp. 420-426
Nutritional characterisation and bioactive components of commercial carobs flours
Alessandra Durazzo; Valeria Turfani
; Valentina Narducci; Elena Azzini; Giuseppe Maiani; Marina Carcea
Palabras clave: General Medicine; Food Science; Analytical Chemistry.
Pp. 109-113
Analysis of pecan nut (Carya illinoinensis) unsaponifiable fraction. Effect of ripening stage on phytosterols and phytostanols composition
Intidhar Bouali; Hajer Trabelsi; Wahid Herchi; Lucy Martine; Ali Albouchi; Ghaith Bouzaien; Samira Sifi; Sadok Boukhchina; Olivier Berdeaux
Palabras clave: Food Science; Analytical Chemistry; General Medicine.
Pp. 309-316