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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.2017.03.135

A cold active transglutaminase from Antarctic krill ( Euphausia superba ): Purification, characterization and application in the modification of cold-set gelatin gel

Yi Zhang; Shudong He; Benjamin K. Simpson

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

Pp. 155-162

doi: 10.1016/j.foodchem.2017.05.029

Ultrasonic extraction of pectin from Opuntia ficus indica cladodes after mucilage removal: Optimization of experimental conditions and evaluation of chemical and functional properties.

Nadia Bayar; Tahani Bouallegue; Mabrouka Achour; Mouna Kriaa; Ali Bougatef; Radhouane Kammoun

Pp. 275-282

doi: 10.1016/j.foodchem.2016.11.078

The contribution of processed pork meat products to total salt intake in the diet

Beulah Pretorius; Hettie C. Schönfeldt

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

Pp. 139-145

doi: 10.1016/j.foodchem.2017.06.160

Effect of six different starter cultures on the concentration of residual nitrite in fermented sausages during in vitro human digestion

Hyeong Sang Kim; Sun Jin Hur

Pp. 556-560

doi: 10.1016/j.foodchem.2017.08.051

Optimization of enzymatic extraction of pectin from Opuntia ficus indica cladodes after mucilage removal

Nadia Bayar; Marwa Friji; Radhouane Kammoun

Pp. 127-134

doi: 10.1016/j.foodchem.2017.08.095

Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles

Sílvia C.S.R. de Moura; Carolina L. Berling; Sílvia P.M. Germer; Izabela D. Alvim; Míriam D. Hubinger

Pp. 317-327

doi: 10.1016/j.foodchem.2017.09.118

Characterization of binding interactions between selected phenylpropanoid glycosides and trypsin

Yue Feng; Moyang Lv; YuQin Lu; Ke Liu; Lizhong Liu; Zhendan He; Kaimin Wu; Xinrong Wang; Baoshuang Zhang; Xuli Wu

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

Pp. 118-124

doi: 10.1016/j.foodchem.2018.01.018

Impact of Prosopis alba exudate gum on sorption properties and physical stability of fish oil alginate beads prepared by ionic gelation

Franco Emanuel Vasile; María Alicia Judis; María Florencia Mazzobre

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

Pp. 75-82

doi: 10.1016/j.foodchem.2018.02.026

Microencapsulation of extracts of bioactive compounds obtained from acerola (Malpighia emarginata DC) pulp and residue by spray and freeze drying: Chemical, morphological and chemometric characterization

Yara Rafaella Ribeiro Santos Rezende; Juliete Pedreira Nogueira; Narendra Narain

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

Pp. 281-291

doi: 10.1016/j.foodchem.2018.03.064

Pectin-honey coating as novel dehydrating bioactive agent for cut fruit: Enhancement of the functional properties of coated dried fruits

Gabriella Santagata; Salvatore Mallardo; Gabriella Fasulo; Paola Lavermicocca; Francesca Valerio; Mariaelena Di Biase; Michele Di Stasio; Mario Malinconico; Maria Grazia Volpe

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

Pp. 104-110