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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.2019.05.005

Fast and direct analysis of oxidation levels of oil-in-water emulsions using ATR-FTIR

Samar Daoud; Elias Bou-maroun; Laurence Dujourdy; Gustav Waschatko; Nils Billecke; Philippe Cayot

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

Pp. 307-314

doi: 10.1016/j.foodchem.2019.05.008

Characteristics of cell wall pectic polysaccharides affect textural properties of instant controlled pressure drop dried carrot chips derived from different tissue zone

Jian Peng; Jinfeng Bi; Jianyong Yi; Xinye Wu; Mo Zhou; Yuanyuan Zhao; Jia'ning Liu

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

Pp. 358-367

doi: 10.1016/j.foodchem.2019.04.110

Water resistance and mechanical properties of low methoxy-pectin nanocomposite film responses to interactions of Ca2+ ions and glycerol concentrations as crosslinking agents

Maryam Chaichi; Fojan Badii; Abdorreza Mohammadi; Maryam Hashemi

Pp. 429-437

doi: 10.1016/j.foodchem.2019.05.192

Comparison of molecular structure of oca (Oxalis tuberosa), potato, and maize starches

Fan Zhu; Rongbin Cui

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

Pp. 116-122

doi: 10.1016/j.foodchem.2019.05.154

Effects of Lactobacillus plantarum NJAU-01 on the protein oxidation of fermented sausage

Qingfeng Ge; Sheng Chen; Rui Liu; Lei Chen; Bo Yang; Hai Yu; Mangang Wu; Wangang Zhang; Guanghong Zhou

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

Pp. 361-367

doi: 10.1016/j.foodchem.2019.05.085

Immobilization of Andean berry (Vaccinium meridionale) polyphenols on nanocellulose isolated from banana residues: A natural food additive with antioxidant properties

Andrés Felipe Alzate-Arbeláez; Eva Dorta; Camilo López-Alarcón; Farid B. Cortés; Benjamín A. Rojano

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

Pp. 503-517

doi: 10.1016/j.foodchem.2019.125416

Bioaccessibility study of calcium and vitamin D3 co-microencapsulated in water-in-oil-in-water double emulsions

Cristian Dima; Stefan Dima

Pp. 125416

doi: 10.1016/j.foodchem.2019.125501

Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions

Xiaobin Ma; Weijun Chen; Tianyi Yan; Danli Wang; Furong Hou; Song Miao; Donghong Liu

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

Pp. 125501

doi: 10.1016/j.foodchem.2019.125519

AdditiveChem: A comprehensive bioinformatics knowledge-base for food additive chemicals

Dachuan Zhang; Xingxiang Cheng; Dandan Sun; Shaozhen Ding; Pengli Cai; Le Yuan; Yu Tian; Weizhong Tu; Qian-Nan Hu

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

Pp. 125519

doi: 10.1016/j.foodchem.2020.126178

Mucilage and cladode flour from cactus (Opuntia monacantha) as alternative ingredients in gluten-free crackers

Melina Dick; Christian Limberger; Roberta Cruz Silveira Thys; Alessandro de Oliveira Rios; Simone Hickmann Flôres

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

Pp. 126178