Food Chemistry

Métodos de conservacion

Food Science / Food Safety / Starch / Food Chemistry / Food Processing / Food Microbiology / Food Science and Technology / Retrogradation / Flour / Cereal Technology / Modified Starch / Food Engineering Drinking Waters Oil Technology Dairies-Cooling Using New Technologies in Food Science Like Bio and Nano Technologies-Wheat and Floure Process Organic and Bio Chemistry-Food Preservation Methods Fermentation Etc. / Cereal Chemistry / Cereal science and technology / Gelatinitation of Starch / Food Microbiology / Food Science and Technology / Retrogradation / Flour / Cereal Technology / Modified Starch / Food Engineering Drinking Waters Oil Technology Dairies-Cooling Using New Technologies in Food Science Like Bio and Nano Technologies-Wheat and Floure Process Organic and Bio Chemistry-Food Preservation Methods Fermentation Etc. / Cereal Chemistry / Cereal science and technology / Gelatinitation of Starch

Adaptogenic-active components from Kaempferia parviflora rhizomes

Food Chemistry / Multidisciplinary

Adaptogenic-active components from Kaempferia parviflora rhizomes

Food Chemistry / Multidisciplinary

Trypsin from zebra blenny (Salaria basilisca) viscera: Purification, characterisation and potential application as a detergent additive

Food Chemistry / Multidisciplinary

Phenolic composition and in vitro antioxidant capacity of four commercial phytochemical products: Olive leaf extract (Olea europaea L.), lutein, sesamol and ellagic acid

Food Chemistry / Multidisciplinary / Free Radical / Compositional Analysis / Natural Product / High Performance Liquid Chromatography / Antioxidant Capacity / Total Phenolic Content / Linoleic Acid / High Performance Liquid Chromatography / Antioxidant Capacity / Total Phenolic Content / Linoleic Acid

Proximate composition, mineral and amino acid content of mature Canavalia gladiata seeds

Food Chemistry / Multidisciplinary / Nutritional Quality / Amino Acid Profile / Crude Protein / Chemical Composition / Proximate composition / Dry Matter / Low molecular weight / Chemical Composition / Proximate composition / Dry Matter / Low molecular weight

Potential of tara (Caesalpinia spinosa) gallotannins and hydrolysates as natural antibacterial compounds

Pharmacology / Microbiology / Food Chemistry / Multidisciplinary / Staphylococcus aureus / Anti-Bacterial Agents / Plant extracts / Caesalpinia / Anti-Bacterial Agents / Plant extracts / Caesalpinia

In vivo antitumoural activity and composition of an oil extract of Brazilian propolis

Food Chemistry / Multidisciplinary / Vegetable oil / Phenolic compound / Chemical Composition / Experimental Model

Effect of low-pressure plasma on physico-chemical properties of parboiled rice

Food Engineering / Food Chemistry / Food Science and Technology / Cold Plasma

Optimisation of low temperature extraction of banana juice using commercial pectinase

Food Chemistry / Enzyme Kinetics / Enzymes

Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: a biochemical approach

Dairy Science / Kinetics / Food Chemistry / Animal Production / Food Microbiology / Metabolic Flux Analysis / Lactobacillus / Carbon balance / Cheese / Fermentation / Oxygen / Time Factors / Model System / Bacterial Load / Food Sciences / Amino Acid Profile / Metabolic pathway / Lactose / Citric Acid / Energy Source / Oxidation-Reduction / Mass Balance / Metabolic Flux Analysis / Lactobacillus / Carbon balance / Cheese / Fermentation / Oxygen / Time Factors / Model System / Bacterial Load / Food Sciences / Amino Acid Profile / Metabolic pathway / Lactose / Citric Acid / Energy Source / Oxidation-Reduction / Mass Balance

Antiradical activity and polyphenol composition of local Brassicaceae edible varieties

Food Chemistry / Multidisciplinary / Polyphenols / Functional Food / Gallic acid / Variety / Polyphenol / Total Phenolic Content / Variety / Polyphenol / Total Phenolic Content

\'Miel de Angelita\': nutritional composition and physicochemical properties of Tetragonisca angustula honey

Food Chemistry / Stingless Bees / Nutritional aspects of honey / Physicochemical Analysis / Honey Pot / Honey of stingless bees

Evaluation of the physicochemical and functional properties of Colombian bee pollen Evaluación de las propiedades fisicoquímicas y funcionales del polen apícola colombiano

Food Chemistry / Physicochemical Characterization / Pollen bee analysis / Bee Pollen / Corbicular pollen

Standardised Mangifera indica extract is an ideal antioxidant

Food Chemistry / Multidisciplinary

HPLC-DAD-ESI-MS/MS screening of bioactive components from Rhus coriaria L. (Sumac) fruits

Food Chemistry / Flavonoids / Multidisciplinary / Phytochemical Screening of Medicinal Plants / HPLC

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