Food chemistry

(ISSN: 0308-8146)

Table of Contents

2020 - 306

  • Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies. 
  • Application of high-pressure treatment improves the in vitro protein digestibility of gel-based meat product. 
  • Effective enrichment and detection of plant growth regulators in fruits and vegetables using a novel magnetic covalent organic framework material as the adsorbents. 
  • Integrative analysis of metabolome and transcriptome reveals the mechanism of color formation in pepper fruit (Capsicum annuum L.). 
  • Ginger essential oil-based microencapsulation as an efficient delivery system for the improvement of Jujube (Ziziphus jujuba Mill.) fruit quality. 
  • Editorial: Food flavor Research in China. 
  • Exogenous glycine betaine treatment alleviates low temperature-induced pericarp browning of 'Nanguo' pears by regulating antioxidant enzymes and proline metabolism. 
  • Comparison of near-infrared (NIR) and mid-infrared (MIR) spectroscopy for the determination of nutritional and antinutritional parameters in common beans. 
  • The effect of monovalent (Na+, K+) and divalent (Ca2+, Mg2+) cations on rapeseed oleosome (oil body) extraction and stability at pH 7. 
  • Analysis of oxidation products of α-tocopherol in extra virgin olive oil using liquid chromatography-tandem mass spectrometry. 
  • Functional and structural properties of spirulina phycocyanin modified by ultra-high-pressure composite glycation. 
  • Role of protein S-nitrosylation in regulating beef tenderness. 
  • Blood oranges maintain bioactive compounds and nutritional quality by postharvest treatments with γ-aminobutyric acid, methyl jasmonate or methyl salicylate during cold storage. 
  • Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure-taste relationship. 
  • The application of pulsed electric field as a sodium reducing strategy for meat products. 
  • Changes in amino acids and bioactive compounds of pigmented rice as affected by far-infrared radiation and hot air drying. 
  • Effects of chitosan treatment on the storability and quality properties of longan fruit during storage. 
  • Enhancing the thermal stability of soy proteins by preheat treatment at lower protein concentration. 
  • Toxic trace elements in dried mushrooms: Effects of cooking and gastrointestinal digestion on food safety. 
  • Corrigendum to "Dye residues in aquaculture products: Targeted and metabolomics mass spectrometric approaches to track their abuse [Food Chem. 294 (2019) 355-367]. 
  • Establishing authenticity of honey via comprehensive Romanian honey analysis. 
  • Converting industrial organic waste from the cold-pressed avocado oil production line into a potential food preservative. 
  • Generation of antioxidative peptides from Atlantic sea cucumber using alcalase versus trypsin: In vitro activity, de novo sequencing, and in silico docking for in vivo function prediction. 
  • Novel ultrasonic-assisted vacuum drying technique for dehydrating garlic slices and predicting the quality properties by low field nuclear magnetic resonance. 
  • Construction of self-assembled polyelectrolyte complex hydrogel based on oppositely charged polysaccharides for sustained delivery of green tea polyphenols. 
  • Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations. 
  • Green and innovative technique develop for the determination of vanadium in different types of water and food samples by eutectic solvent extraction method. 
  • Delaying the biosynthesis of aromatic secondary metabolites in postharvest strawberry fruit exposed to elevated CO2 atmosphere. 
  • Interfacial and colloidal characterization of oil-in-water emulsions stabilized by interface-tunable solid lipid nanoparticles. 
  • Effect of plasma-activated water on the structure and in vitro digestibility of waxy and normal maize starches during heat-moisture treatment. 
  • Influence of temperature fluctuations on growth and recrystallization of ice crystals in frozen peeled shrimp (Litopenaeus vannamei) pre-soaked with carrageenan oligosaccharide and xylooligosaccharide. 
  • Functional effects of phytate-degrading, probiotic lactic acid bacteria and yeast strains isolated from Iranian traditional sourdough on the technological and nutritional properties of whole wheat bread. 
  • Storage stability studies on interesterified blend-based fast-frozen special fats for oxidative stability, crystallization characteristics and physical properties. 
  • Development and validation of two robust simple chromatographic methods for estimation of tomatoes specific pesticides' residues for safety monitoring prior to food processing line and evaluation of local samples. 
  • Analysis of the physiochemical properties of rice induced by postharvest yellowing during storage. 
  • A critical review of some fruit trees from the Myrtaceae family as promising sources for food applications with functional claims. 
  • Aromatic effects of immobilized enzymatic oxidation of chicken fat on flaxseed (Linum usitatissimum L.) derived Maillard reaction products. 
  • Characterization of xylitol or citric acid:choline chloride:water mixtures: Structure, thermophysical properties, and quercetin solubility. 
  • Enhancement of the stability of chlorophyll using chlorophyll-encapsulated polycaprolactone microparticles based on droplet microfluidics. 

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