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. Research article

    Omani propolis: chemical profiling, antibacterial activity and new propolis plant sources

    Propolis (bee glue) is a resinous honeybee product having a long history of application in many countries as a traditional remedy for treating wounds, burns, soar throat, stomach disorders, etc. It has been pr...

    Milena Popova, Rosa Dimitrova, Hassan Talib Al-Lawati, Iva Tsvetkova, Hristo Najdenski and Vassya Bankova

    Chemistry Central Journal 2013 7:158

    Published on: 22 September 2013

  2. Research article

    Combined modified atmosphere packaging and low temperature storage delay lignification and improve the defense response of minimally processed water bamboo shoot

    Minimally processed water bamboo shoot (WBS) lignifies and deteriorates rapidly at room temperature, which limits greatly its marketability. This study was to investigate the effect of modified atmosphere pack...

    Lili Song, Hangjun Chen, Haiyan Gao, Xiangjun Fang, Honglei Mu, Ya Yuan, Qian Yang and Yueming Jiang

    Chemistry Central Journal 2013 7:147

    Published on: 4 September 2013

  3. Research article

    Evaluation of physicochemical and antioxidant properties of sourwood and other Malaysian honeys: a comparison with manuka honey

    The aim of the present study was to evaluate the physical, biochemical and antioxidant properties of four Malaysian monofloral types of honey (gelam, longan, rubber tree and sourwood honeys) compared to manuka...

    Mohammed Moniruzzaman, Siti Amrah Sulaiman, Md Ibrahim Khalil and Siew Hua Gan

    Chemistry Central Journal 2013 7:138

    Published on: 12 August 2013

  4. Research article

    Assessing the effects of different pectins addition on color quality and antioxidant properties of blackberry jam

    In the last years pectin and other hydrocolloids were tested for improving the color stability and the retention of bioactive compounds in gelled fruit-based products. In line with these concerns, our study ha...

    Mariana-Atena Poiana, Melania-Florina Munteanu, Despina-Maria Bordean, Ramona Gligor and Ersilia Alexa

    Chemistry Central Journal 2013 7:121

    Published on: 15 July 2013

  5. Research article

    D-isoascorbyl palmitate: lipase-catalyzed synthesis, structural characterization and process optimization using response surface methodology

    Isoascorbic acid is a stereoisomer of L-ascorbic acid, and widely used as a food antioxidant. However, its highly hydrophilic behavior prevents its application in cosmetics or fats and oils-based foods. To ove...

    Wen-Jing Sun, Hong-Xia Zhao, Feng-Jie Cui, Yun-Hong Li, Si-Lian Yu, Qiang Zhou, Jing-Ya Qian and Ying Dong

    Chemistry Central Journal 2013 7:114

    Published on: 8 July 2013

  6. Research article

    Enhanced recovery of alkaline protease from fish viscera by phase partitioning and its application

    Too many different protein and enzyme purification techniques have been reported, especially, chromatographic techniques. Apart from low recovery, these multi-step methods are complicated, time consuming, high...

    Sunantha Ketnawa, Soottawat Benjakul, Tau Chuan Ling, Oscar Martínez-Alvarez and Saroat Rawdkuen

    Chemistry Central Journal 2013 7:79

    Published on: 30 April 2013

  7. Research article

    Characterization of casein hydrolysates derived from enzymatic hydrolysis

    Casein is the main proteinaceous component of milk and has made us interest due to its wide applications in the food, drug, and cosmetic industries as well as to its importance as an investigation material for...

    Jinshui Wang, Yinjie Su, Feng Jia and Huali Jin

    Chemistry Central Journal 2013 7:62

    Published on: 4 April 2013

  8. Research article

    Seasonal changes of buffalo colostrum: physicochemical parameters, fatty acids andcholesterol variation

    Colostrum has many beneficial effects on newborns due to its main compounds(proteins, fats, lactose, essential fatty acids, amino acids) as well asprotective antibodies that confer to the body. The buffaloes a...

    Aurelia Coroian, Silvio Erler, Cristian T Matea, Vioara Mireșan, Camelia Răducu, Constantin Bele and Cristian O Coroian

    Chemistry Central Journal 2013 7:40

    Published on: 26 February 2013

  9. Research article

    Evaluation of heavy metals content in dietary supplements in Lebanon

    The consumption of dietary supplements is widely spread and on the rise. These dietary supplements are generally used without prescriptions, proper counseling or any awareness of their health risk. The current...

    Samira Ibrahim Korfali, Tamer Hawi and Mohamad Mroueh

    Chemistry Central Journal 2013 7:10

    Published on: 18 January 2013

  10. Research article

    Effect of hypobaric storage on quality, antioxidant enzyme and antioxidant capability of the Chinese bayberry fruits

    The Chinese bayberry (Myrica rubra Sieb. and Zucc.) is a subtropical fruit native to China, with unique flavor, sweet and sour taste, and high nutrition and health values. The fruit is highly perishable and susce...

    Hangjun Chen, Hailong Yang, Haiyan Gao, Jie Long, Fei Tao, Xiangjun Fang and Yueming Jiang

    Chemistry Central Journal 2013 7:4

    Published on: 14 January 2013

  11. Research article

    Enhanced DPPH radical scavenging activity and DNA protection effect of litchi pericarp extract by Aspergillus awamoribioconversion

    Litchi (Litchi chinensis Sonn.) pericarp is a major byproduct which contains a significant amount of polyphenol. This study was designed to biotransformation litchi pericarp extract (LPE) by Aspergillus awamori t...

    Sen Lin, Bao Yang, Feng Chen, Guoxiang Jiang, Qing Li, Xuewu Duan and Yueming Jiang

    Chemistry Central Journal 2012 6:108

    Published on: 27 September 2012

  12. Research article

    Carotenoids, total polyphenols and antioxidant activity of grapes (Vitis vinifera) cultivated in organic and conventional systems

    Organic agriculture involve plants which are cultivated without using synthetic pesticides, herbicides or fertilizers and promotes biodiversity, biological cycles and improve the product quality. The carotenoi...

    Claudiu-Ioan Bunea, Nastasia Pop, Anca Cristina Babeş, Cristian Matea, Francisc V Dulf and Andrea Bunea

    Chemistry Central Journal 2012 6:66

    Published on: 4 July 2012

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