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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

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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.2015.11.131

Study on vitamin D2 stability in dried mushrooms during drying and storage

Aneta Sławińska; Emilia Fornal; Wojciech Radzki; Katarzyna Skrzypczak; Marta Zalewska-Korona; Monika Michalak-Majewska; Ewa Parfieniuk; Anna Stachniuk

Pp. 203-209

doi: 10.1016/j.foodchem.2016.01.055

Identification of natural lactoylcholine in lactic acid bacteria-fermented food

Kozo Nakamura; Sho Okitsu; Ryuya Ishida; Su Tian; Naoki Igari; Yoshihiko Amano

Pp. 185-189

doi: 10.1016/j.foodchem.2016.03.115

Flour from Prosopis alba cotyledons: A natural source of nutrient and bioactive phytochemicals

F. Cattaneo; M.S. Costamagna; I.C. Zampini; J. Sayago; M.R. Alberto; V. Chamorro; A. Pazos; S. Thomas-Valdés; G. Schmeda-Hirschmann; M.I. Isla

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

Pp. 89-96

doi: 10.1016/j.foodchem.2016.06.092

Validation of a high-performance size-exclusion chromatography method to determine and characterize β-glucans in beer wort using a triple-detector array

Ivan Tomasi; Ombretta Marconi; Valeria Sileoni; Giuseppe Perretti

Pp. 176-182

doi: 10.1016/j.foodchem.2016.08.022

Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt

Tahere Ghorbanzade; Seid Mahdi Jafari; Sahar Akhavan; Roxana Hadavi

Pp. 146-152

doi: 10.1016/j.foodchem.2016.09.056

Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages

Marta Laranjo; Ana Gomes; Ana Cristina Agulheiro-Santos; Maria Eduarda Potes; Maria João Cabrita; Raquel Garcia; João Miguel Rocha; Luísa Cristina Roseiro; Maria José Fernandes; Maria João Fraqueza; Miguel Elias

Pp. 129-136

doi: 10.1016/j.foodchem.2016.10.073

Pectin from Opuntia ficus indica: Optimization of microwave-assisted extraction and preliminary characterization

Khalef Lefsih; Daniela Giacomazza; Farid Dahmoune; Maria Rosalia Mangione; Donatella Bulone; Pier Luigi San Biagio; Rosa Passantino; Maria Assunta Costa; Valeria Guarrasi; Khodir Madani

Pp. 91-99

doi: 10.1016/j.foodchem.2016.12.025

Classification of adulterated honeys by multivariate analysis

Saber Amiry; Mohsen Esmaiili; Mohammad Alizadeh

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

Pp. 390-397

doi: 10.1016/j.foodchem.2017.01.126

Interaction of phenolic acids with trypsin: Experimental and molecular modeling studies

Benguo Liu; Huizhi Xiao; Jiaqi Li; Sheng Geng; Hanjun Ma; Guizhao Liang

Pp. 1-6

doi: 10.1016/j.foodchem.2017.03.010

Convective drying kinetics of strawberry ( Fragaria ananassa ): Effects on antioxidant activity, anthocyanins and total phenolic content

Lilia Méndez-Lagunas; Juan Rodríguez-Ramírez; Marlene Cruz-Gracida; Sadoth Sandoval-Torres; Gerardo Barriada-Bernal

Pp. 174-181