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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: 10.1016/0308-8146(93)90048-k

Saponins, phytic acid, tannins and protease inhibitors in quinoa (Chenopodium quinoa, Willd) seeds

Jenny Ruales; Baboo M. Nair

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

Pp. 137-143

doi: 10.1016/0308-8146(95)93931-g

Structure-function relationships of cowpea (Vigna unguiculata) globulin isolate: influence of pH and NaCl on physicochemical and functional properties

R.E. Aluko; R.Y. Yada

Pp. 259-265

doi: 10.1016/0308-8146(96)00067-2

Antioxidants in lipid foods and their impact on food quality

Edwin N. Frankel

Pp. 51-55

doi: 10.1016/s0308-8146(99)00043-6

Limitation of the butanol–hydrochloric acid–iron assay for bound condensed tannins

Harinder P.S Makkar; Gary Gamble; Klaus Becker

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

Pp. 129-133

doi: 10.1016/s0308-8146(02)00550-2

Oil cactus pear (Opuntia ficus-indica L.)

Mohamed Fawzy Ramadan; Jörg-Thomas Mörsel

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

Pp. 339-345

doi: 10.1016/s0308-8146(03)00128-6

Recovered lipids from prickly pear [Opuntia ficus-indica (L.) Mill] peel: a good source of polyunsaturated fatty acids, natural antioxidant vitamins and sterols

Mohamed Fawzy Ramadan; Jörg-Thomas Mörsel

Pp. 447-456

doi: 10.1016/s0308-8146(03)00216-4

Antioxidant activity of propolis of various geographic origins

Shigenori Kumazawa; Tomoko Hamasaka; Tsutomu Nakayama

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

Pp. 329-339

doi: 10.1016/j.foodchem.2003.11.003

Changes in neutral and malonyl ginsenosides in American ginseng (Panax quinquefolium) during drying, storage and ethanolic extraction

X.W. Du; R.B.H. Wills; D.L. Stuart

Pp. 155-159

doi: 10.1016/j.foodchem.2004.10.020

Fatty acid composition and rheological behaviour of prickly pear seed oils

Monia Ennouri; Bourret Evelyne; Mondolot Laurence; Attia Hamadi

Pp. 431-437

doi: 10.1016/j.foodchem.2005.06.013

Effects of the addition of spleen of skipjack tuna (Katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (Sardinella gibbosa)

Sappasith Klomklao; Soottawat Benjakul; Wonnop Visessanguan; Hideki Kishimura; Benjamin K. Simpson

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

Pp. 440-452