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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.2018.10.104

Quality characteristics and antioxidant activities of goat milk yogurt with added jujube pulp

Cuijiao Feng; Bini Wang; Aiqing Zhao; Lusha Wei; Yuyu Shao; Yin Wang; Binyun Cao; Fuxin Zhang

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

Pp. 238-245

doi: 10.1016/j.foodchem.2018.11.023

Liberation of lutein from spinach: Effects of heating time, microwave-reheating and liquefaction

Rosanna W.S. Chung; Per Leanderson; Nelly Gustafsson; Lena Jonasson

Pp. 573-578

doi: 10.1016/j.foodchem.2018.11.046

Food fingerprints – A valuable tool to monitor food authenticity and safety

Sonia Medina; Jorge A. Pereira; Pedro Silva; Rosa Perestrelo; José S. Câmara

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

Pp. 144-162

doi: 10.1016/j.foodchem.2018.12.086

Impact of human milk pasteurization on the kinetics of peptide release during in vitro dynamic digestion at the preterm newborn stage

Amélie Deglaire; Samira De Oliveira; Julien Jardin; Valérie Briard-Bion; Florian Kroell; Mathieu Emily; Olivia Ménard; Claire Bourlieu; Didier Dupont

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

Pp. 294-303

doi: 10.1016/j.foodchem.2019.01.046

Extraction of orange pectin based on the interaction between sodium caseinate and pectin

Jing-Nan Ren; Yuan-Yuan Hou; Gang Fan; Lu-Lu Zhang; Xiao Li; Kaijing Yin; Si-Yi Pan

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

Pp. 265-274

doi: 10.1016/j.foodchem.2019.01.138

Solubilization of hesperidin with octenyl succinic anhydride modified sweet potato starch

Jieli Guo; Shengmin Lu; Zhe Liu; Weimin Tang; Kang Tu

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

Pp. 180-185

doi: 10.1016/j.foodchem.2019.02.003

Phenolics composition, antioxidant properties and toxicological assessment of Prosopis alba exudate gum

Franco Emanuel Vasile; Ana María Romero; María Alicia Judis; Mara Mattalloni; Miriam Beatriz Virgolini; María Florencia Mazzobre

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

Pp. 369-379

doi: 10.1016/j.foodchem.2019.01.120

Analysis of proteomic responses of freeze-dried Oenococcus oeni to access the molecular mechanism of acid acclimation on cell freeze-drying resistance

Kun Yang; Yang Zhu; Yiman Qi; Tingjing Zhang; Miaomiao Liu; Jie Zhang; Xinyuan Wei; Mingtao Fan; Guoqiang Zhang

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

Pp. 441-449

doi: 10.1016/j.foodchem.2019.03.017

Structural changes of chemically modified rice starch by one-step reactive extrusion

Canxin Cai; Benxi Wei; Yaoqi Tian; Rongrong Ma; Long Chen; Lizhong Qiu; Zhengyu Jin

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

Pp. 354-360

doi: 10.1016/j.foodchem.2019.03.112

Optimization of soya lecithin and Tween 80 based novel vitamin D nanoemulsions prepared by ultrasonication using response surface methodology

Tahir Mehmood; Anwaar Ahmed; Zaheer Ahmed; Muhammad Sheeraz Ahmad

Pp. 664-670