Food Science

This section publishes peer-reviewed open access articles in all areas of food science including chemistry, biochemistry and bioactivity of foods, enzyme properties and applications, food analysis, processing and storage, flavors and aromas, nutritional chemistry, food safety and toxicology.

Section Editors: Livia Simon Sarkadi


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  1. Short report

    Quick assessment of the economic value of olive mill waste water

    Olive biophenols are emerging as a valued class of natural products finding practical application in the food, pharmaceutical, beverage, cosmetic and nutraceutical industries due to their powerful biological a...

    Riccardo Delisi, Filippo Saiano, Mario Pagliaro and Rosaria Ciriminna

    Chemistry Central Journal 2016 10:63

    Published on: 17 October 2016

  2. Methodology

    A simple and convenient method for the preparation of antioxidant peptides from walnut (Juglans regia L.) protein hydrolysates

    Walnut (Juglans regia L.), that belongs to the Juglandaceae family, is one of the nuts commonly found in Chinese diets. Researchers had obtained peptides from walnut protein hydrolysates, and these peptides exhib...

    Ming-Chuan Liu, Sheng-Jie Yang, Da Hong, Jin-Ping Yang, Min Liu, Yun Lin, Chia-Hui Huang and Chao-Jih Wang

    Chemistry Central Journal 2016 10:39

    Published on: 21 June 2016

  3. Research Article

    Autoclave mediated one-pot-one-minute synthesis of AgNPs and Au–Ag nanocomposite from Melia azedarach bark extract with antimicrobial activity against food pathogens

    The increasing use of nanoparticles and nanocomposite in pharmaceutical and processed food industry have increased the demand for nontoxic and inert metallic nanostructures. Chemical and physical method of syn...

    Alok Pani, Joong Hee Lee and Soon-II Yun

    Chemistry Central Journal 2016 10:15

    Published on: 31 March 2016

  4. Research article

    Comparative analysis of volatiles difference of Yunnan sun-dried Pu-erh green tea from different tea mountains: Jingmai and Wuliang mountain by chemical fingerprint similarity combined with principal component analysis and cluster analysis

    Modern instrumental analysis technology can provide various chemical data and information on tea samples. Unfortunately, it remains difficult to extract the useful information. We describe the use of chemical ...

    Yuanshuang Wu, Shidong Lv, Chen Wang, Xuemei Gao, Jiangbing Li and Qingxiong Meng

    Chemistry Central Journal 2016 10:11

    Published on: 10 March 2016

  5. Review

    Citrus fruits as a treasure trove of active natural metabolites that potentially provide benefits for human health

    Citrus fruits, which are cultivated worldwide, have been recognized as some of the most high-consumption fruits in terms of energy, nutrients and health supplements. What is more, a numbe...

    Xinmiao Lv, Siyu Zhao, Zhangchi Ning, Honglian Zeng, Yisong Shu, Ou Tao, Cheng Xiao, Cheng Lu and Yuanyan Liu

    Chemistry Central Journal 2015 9:68

    Published on: 24 December 2015

  6. Research Article

    Tissue-specific metabolite profiling and quantitative analysis of ginsenosides in Panax quinquefolium using laser microdissection and liquid chromatography–quadrupole/time of flight-mass spectrometry

    The root of Panax quinquefolium L., famous as American ginseng all over the world, is one of the most widely-used medicinal or edible materials. Ginsenosides are recognized as the main bioactive chemical componen...

    Yujie Chen, Liang Xu, Yuancen Zhao, Zhongzhen Zhao, Hubiao Chen, Tao Yi, Minjian Qin and Zhitao Liang

    Chemistry Central Journal 2015 9:66

    Published on: 9 December 2015

  7. Research article

    Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.)

    Proper roasting is crucial to flavor, color, and texture development in the final product. In recent years, several research studies have been carried out to establish the best optimum roasting conditions for ...

    Siewsee Ng, Ola Lasekan, Kharidah Muhammad, Rabiha Sulaiman and Norhayati Hussain

    Chemistry Central Journal 2014 8:55

    Published on: 7 September 2014

  8. Research article

    Evaluation of solvent effect on the extraction of phenolic compounds and antioxidant capacities from the berries: application of principal component analysis

    This study evaluated the effect of the solvent on the extraction of antioxidant compounds from black mulberry (Morus nigra), blackberry (Rubus ulmifolius) and strawberry (Fragaria x ananassa). Different extracts ...

    Joana Schuelter Boeing, Érica Oliveira Barizão, Beatriz Costa e Silva, Paula Fernandes Montanher, Vitor de Cinque Almeida and Jesuí Vergilio Visentainer

    Chemistry Central Journal 2014 8:48

    Published on: 22 August 2014

  9. Research article

    Characterization of Argentine honeys on the basis of their mineral content and some typical quality parameters

    The levels of 19 elements (As, Be, Ca, Cd, Co, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, Pb, Se, Tl, U, V, Zn) from sixteen different Argentine production sites of unifloral [eucalyptus (Eucaliptus rostrata), chilca (Baccha...

    Marcelo Enrique Conti, Maria Grazia Finoia, Luca Fontana, Giustino Mele, Francesco Botrè and Ivo Iavicoli

    Chemistry Central Journal 2014 8:44

    Published on: 2 July 2014

  10. Research article

    Simultaneous determination of tylosin and josamycin residues in muscles, liver, eggs and milk by MLC with a monolithic column and time-programmed UV detection: application to baby food and formulae

    Tylosin and Josamycin are macrolide antibiotics. They are used in the treatment of pneumonia, arthritis and mastitis in cattle, and mycoplasma infections in poultry. The incorrect use of antibiotics has lead t...

    Jenny Jeehan Nasr, Shereen Shalan and Fathalla Belal

    Chemistry Central Journal 2014 8:37

    Published on: 20 June 2014

  11. Research article

    The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds

    Perceptions of food products start when flavor compounds are released from foods, transported and appropriate senses in the oral and nose are triggered. However, the long-term stability of flavor compounds in ...

    Kok Whye Cheong, Chin Ping Tan, Hamed Mirhosseini, Wai Yee Joanne-Kam, Nazimah Sheikh Abdul Hamid, Azizah Osman and Mahiran Basri

    Chemistry Central Journal 2014 8:23

    Published on: 3 April 2014

  12. Research article

    Metal-sensitive and thermostable trypsin from the crevalle jack (Caranx hippos) pyloric caeca: purification and characterization

    Over the past decades, the economic development and world population growth has led to increased for food demand. Increasing the fish production is considered one of the alternatives to meet the increased food...

    Helane MS Costa, Augusto CV Freitas Júnior, Ian PG Amaral, Izaura Y Hirata, Patrícia MG Paiva, Luiz B Carvalho, Vitor Oliveira and Ranilson S Bezerra

    Chemistry Central Journal 2013 7:166

    Published on: 10 October 2013

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