Food Science

This section publishes 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

    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

  2. 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

  3. 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

  4. 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

  5. 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 Jr, Vitor Oliveira and Ranilson S Bezerra

    Chemistry Central Journal 2013 7:166

    Published on: 10 October 2013

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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

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