Relevant bibliographies by topics / Food Chemistry

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Food Chemistry'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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Journal articles on the topic "Food Chemistry"

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Ramachandra Kolgi, Rajeev. "A Staple Food-Chemistry and Nutrition." International Journal of Science and Research (IJSR) 11, no. 10 (2022): 1226–29. http://dx.doi.org/10.21275/sr221026193951.

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Dziedzic, S. Z. "Food chemistry." Food Chemistry 21, no. 3 (1986): 235–36. http://dx.doi.org/10.1016/0308-8146(86)90021-x.

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Thorne, Stuart. "Food Chemistry." Journal of Food Engineering 8, no. 3 (1988): 217–18. http://dx.doi.org/10.1016/0260-8774(88)90055-6.

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REISCH, MARC S. "FOOD CHEMISTRY, RELIGIOUSLY." Chemical & Engineering News 81, no. 16 (2003): 18. http://dx.doi.org/10.1021/cen-v081n016.p018.

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Armstrong, David J. "Food Chemistry and U.S. Food Regulations." Journal of Agricultural and Food Chemistry 57, no. 18 (2009): 8180–86. http://dx.doi.org/10.1021/jf900014h.

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Tenginakai, Mr Hemant Kumar, and Dr Aamarpali Roy. "FOOD PRESERVATION AND CHEMISTRY: FASCINATING FACTS." IDC International Journal 10, no. 4 (2023): 81–84. https://doi.org/10.47211/idcij.2023.v10i04.017.

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Food preservation techniques have evolved over time, with chemistry playing a crucial role in enhancing food shelf life and safety. Understanding the chemical processes involved in food preservation methods such as canning, pickling, dehydration, and fermentation is essential for maintaining food quality. Chemistry helps in inhibiting microbial growth, enzymatic reactions, and oxidation, thus preserving the nutritional value and flavor of foods. This abstract delves into the intersection of food preservation and chemistry, highlighting the significance of chemical principles in ensuring food l
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Taylor, Stephen L. "Food Chemistry and Toxicology." Journal of Food Science 66, no. 3 (2001): 385. http://dx.doi.org/10.1111/j.1365-2621.2001.tb16114.x.

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Kennedy, John F., and Qian Huang. "Food Chemistry (2nd Edition)." Carbohydrate Polymers 53, no. 3 (2003): 346. http://dx.doi.org/10.1016/s0144-8617(02)00202-3.

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Schmitz, Oliver J. "Special Topic: Food Chemistry." Journal of Analysis and Testing 2, no. 2 (2018): 107–8. http://dx.doi.org/10.1007/s41664-018-0060-x.

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Gribble, Gordon W. "Food chemistry and chemophobia." Food Security 5, no. 2 (2013): 177–87. http://dx.doi.org/10.1007/s12571-013-0251-2.

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Dissertations / Theses on the topic "Food Chemistry"

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Uddin, Jalal. "NMR based Metabolomics in Food Chemistry." Doctoral thesis, Università degli studi di Padova, 2016. http://hdl.handle.net/11577/3424379.

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Metabolomics is defined as the systematic analysis of hundreds or thousands of small metabolites present in a living system. It has emerge as an important field of study along with other, already established ‘omics’ sciences, i.e., genomics, proteomics and transcriptomics. Metabolomics is well established in the field of medicine, drug toxicity and disease diagnosis. Among the existing analytical techniques, NMR is a fast, reproducible and non-destructive technique to construct an informative snapshot of the metabolites under certain conditions. NMR data give metabolic signature information of
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Keramat, Javad. "The chemistry of the coloured compounds formed during sugar manufacture." Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.241642.

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Allmann, Michael. "Applications of the polymerase chain reaction (PCR) in food chemistry /." [S.l.] : [s.n.], 1994. http://www.ub.unibe.ch/content/bibliotheken_sammlungen/sondersammlungen/dissen_bestellformular/index_ger.html.

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Hoogland, J. S. "Properties of low molecular weight food surfactants." Thesis, University of Bristol, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.333908.

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Matteo, Roberto <1985&gt. "Non-food Brassicas for green chemistry purposes through a biorefinery approach." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2017. http://amsdottorato.unibo.it/8006/1/Matteo_Roberto_tesi.pdf.

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The valorization of Brassica oilseed crops, starting from the agronomical phase up to the exploitation of the derived products, was studied. Camelina sativa (L.) Crantz applications in biorefineries is of deep interest, given the high added value of its oil and oilseed cake residue. Camelina was evaluated as a case study for the cultivation in the Po valley. In such conditions, camelina has shown to be potentially well adaptable and had a positive impact on the yields of the subsequent crop. Thus, studies on camelina management and its impact on soil properties deserve more attention. Novel
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Custodio, Joseph M. "Predicting intestinal transporter effects in food-drug interactions and the role of food on drug absorption." Diss., Search in ProQuest Dissertations & Theses. UC Only, 2008. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:3324590.

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Chong, Miguel. "T. P. COULTATE. Food: the chemistry of its components. [London] : The Royal Society of Chemistry, 1996. 360 p." Revista de Química, 2013. http://repositorio.pucp.edu.pe/index/handle/123456789/100294.

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Pironti, Concetta. "Innovative applications of stable carbon isotope ratio in environmental and food chemistry." Doctoral thesis, Universita degli studi di Salerno, 2018. http://hdl.handle.net/10556/3022.

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2016 - 2017<br>In the last year, the stable isotope ratio analysis has become a useful tool with many applications in different scientific area. In particular the characteristic isotope signature of materials has permitted to identify authenticity and traceability of food sample and isotope composition has become a valuable marker in environmental studies. This work shows the applicability of analytical methods for isotopic carbon determination in food and environmental samples and the innovative use of δ13C in cultural heritage as valuable tool to trace pollutant fate. The first part is dedic
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Gray, Jason. "Monoglyceride food surfactants and their interaction with whey proteins." Thesis, University of Salford, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.301418.

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Chityala, Pavan Kumar. "Evaluation of Xanthan/Enzymatically Modified Guar Gum Mixtures in Oil-in-Water Emulsions." TopSCHOLAR®, 2015. http://digitalcommons.wku.edu/theses/1528.

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Oil-in-water emulsions have wide range of applications in food industry because of their structure-forming properties, and as delivery systems of polyunsaturated fatty acids into foods. The thermodynamic instability of oil and water, and high susceptibility of unsaturated fatty acids to oxidation lead to physical and oxidative stability in oil-in-water emulsions. These instability processes are generally controlled by incorporating proteins and polysaccharides into oil-in-water emulsions. The objective of this study was to evaluate xanthan/enzymatically modified guar (XG/EMG) polysaccharides o
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Books on the topic "Food Chemistry"

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Wang, Dongfeng. Food chemistry. Nova Science Publishers, 2011.

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Belitz, H. D., W. Grosch, and P. Schieberle. Food Chemistry. Springer Berlin Heidelberg, 2004. http://dx.doi.org/10.1007/978-3-662-07279-0.

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Belitz, H. D., and W. Grosch. Food Chemistry. Springer Berlin Heidelberg, 1999. http://dx.doi.org/10.1007/978-3-662-07281-3.

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(Werner), Grosch W., and Schieberle Peter, eds. Food chemistry. 4th ed. Springer, 2009.

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R, Fennema Owen, ed. Food chemistry. 3rd ed. Marcel Dekker, 1996.

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R, Fennema Owen, ed. Food chemistry. 2nd ed. M. Dekker, 1985.

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W, Grosch, ed. Food chemistry. Springer Verlag, 1987.

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W, Grosch, ed. Food chemistry. 2nd ed. Springer, 1999.

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Wrolstad, Ronald E. Food Carbohydrate Chemistry. John Wiley & Sons Inc., 2012. http://dx.doi.org/10.1002/9781118688496.

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Srinivasan, Damodaran, Parkin Kirk, and Fennema Owen R, eds. Fennema's food chemistry. Taylor & Francis, 2007.

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Book chapters on the topic "Food Chemistry"

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Belitz, H. D., W. Grosch, and P. Schieberle. "Food Contamination." In Food Chemistry. Springer Berlin Heidelberg, 2004. http://dx.doi.org/10.1007/978-3-662-07279-0_10.

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Belitz, H. D., W. Grosch, and P. Schieberle. "Food Additives." In Food Chemistry. Springer Berlin Heidelberg, 2004. http://dx.doi.org/10.1007/978-3-662-07279-0_9.

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Belitz, H. D., and W. Grosch. "Food Contamination." In Food Chemistry. Springer Berlin Heidelberg, 1999. http://dx.doi.org/10.1007/978-3-662-07281-3_10.

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Belitz, H. D., and W. Grosch. "Food Additives." In Food Chemistry. Springer Berlin Heidelberg, 1999. http://dx.doi.org/10.1007/978-3-662-07281-3_9.

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Özilgen, Sibel. "Basic Food Chemistry." In Cooking as a Chemical Reaction. CRC Press, 2019. http://dx.doi.org/10.1201/9780429487088-2.

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Chieh, C. "Water Chemistry and Biochemistry." In Food Biochemistry and Food Processing. Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118308035.ch5.

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Priyadarshi, Siddharth, Kanchan Goyal, and Madeneni Madhava Naidu. "Flavor Chemistry." In Advances in Food Chemistry. Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-4796-4_9.

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Kontogiorgos, Vassilis. "Flavour Chemistry." In Introduction to Food Chemistry. Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-031-53558-1_8.

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Kontogiorgos, Vassilis. "Colour Chemistry." In Introduction to Food Chemistry. Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-031-53558-1_7.

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Kontogiorgos, Vassilis. "Colour Chemistry." In Introduction to Food Chemistry. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-85642-7_7.

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Conference papers on the topic "Food Chemistry"

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Shahapur, Shreya, N. Pooja, Tilottoma Kargupta, and Nirmal Mazumder. "Anthocyanin-Incorporated Starch Bioplastic: Characterization Study." In Frontiers in Optics. Optica Publishing Group, 2024. https://doi.org/10.1364/fio.2024.jd4a.35.

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This study examines biopolymer films with anthocyanin extracts and silver nanoparticles, focusing on their morphology, structure, chemistry, and functionality. Findings show variations in film properties and effective ammonia vapor sensitivity for spoilage detection in food packaging ((1,2).
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Negru, Alina Giorgiana, Claudiu Roman, Cornelia Amarandei, Romeo Iulian Olariu, and Cecilia Arsene. "ASSESSING THE OH-INITIATED BREAKDOWN CHEMISTRY OF CAMPHENE AND 3-CARENE UNDER NOX-FREE SIMULATED ATMOSPHERIC CONDITIONS." In 24th SGEM International Multidisciplinary Scientific GeoConference 2024. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/4.2/s18.24.

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Camphene and 3-carene are key atmospheric monoterpenes used in cosmetics, fragrances, and food flavouring. In order to assess their impacts on human health and the environment it is essential to have a thorough understanding of the degradation mechanisms involved in their reactivity. The present study aimed to investigate the OH radicals initiated atmospheric degradation of camphene and 3-carene under simulated NOx-free conditions. The experiments were conducted using facilities provided by the 760 L Environmental Simulation Chamber made of Quartz (ESC-Q-UAIC) together with state-of-the-art in
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Stauffer, C. C., W. E. Allmon, A. F. Aschoff, and R. B. Dooley. "Experience with Water Sampling and Chemistry Monitoring Equipment." In CORROSION 1991. NACE International, 1991. https://doi.org/10.5006/c1991-91216.

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Abstract In 1986, a project contracted by the Electric Power Research Institute (EPRI) was initiated whereby measurement of cycle chemistry parameters in a variety of boiler types and under a variety of test conditions was performed for comparison to the EPRI interim consensus guidelines. To accomplish this task, a sophisticated chemistry monitoring system, which could be transported to several different power plants, was designed and fabricated. This project allowed the opportunity to gain invaluable experience in the operation of on-line chemistry monitors. One of the major findings of this
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Lehn, J. M. "Supramolecular chemistry and food science : food for thought and thought for food." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061356.

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Nisha, R. Bakyalakshmi, and S. Madhumitha. "Solar food processor." In 2010 International Conference on Chemistry and Chemical Engineering (ICCCE). IEEE, 2010. http://dx.doi.org/10.1109/iccceng.2010.5560407.

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Yunindanova, Mercy Bientri, and Sastia Prama Putri. "Metabolomics application for food quality improvement and reduction of food loss." In INTERNATIONAL CONFERENCE ON ORGANIC AND APPLIED CHEMISTRY (ICOAC) 2022. AIP Publishing, 2024. http://dx.doi.org/10.1063/5.0195076.

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Llorens-Molina, Juan Antonio. "INTRODUCTORY ORGANIC CHEMISTRY FOR FOOD SCIENCE AND TECHNOLOGY." In 12th International Technology, Education and Development Conference. IATED, 2018. http://dx.doi.org/10.21125/inted.2018.0560.

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Kurnia, Nova, Liliasari Liliasari, Dede Adawiyah, and Florentina Titin Supriyanti. "The study of traditional food HACCP through project-based learning in food chemistry course." In Proceedings of the 7th Mathematics, Science, and Computer Science Education International Seminar, MSCEIS 2019, 12 October 2019, Bandung, West Java, Indonesia. EAI, 2020. http://dx.doi.org/10.4108/eai.12-10-2019.2296379.

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Damayanti, Astrilia, Zuhriyan Ash Shiddieqy Bahlawan, Ima Winaningsih, R. R. Ramadhani, Welson Adi Putra Bancin, and Bagus Yuliono. "A quality analysis of different types of peanuts tempeh wrap as food security." In THE 18TH JOINT CONFERENCE ON CHEMISTRY 2023 (18th JCC - 2023): Chemistry for Sustainable Development. AIP Publishing, 2025. https://doi.org/10.1063/5.0236745.

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Beltramino, Juan, Melanie Mesa, and Soledad Soto. "Food for celiacs with black quinoa (Chenopodium petiolare kunth)." In 5th International Electronic Conference on Medicinal Chemistry. MDPI, 2019. http://dx.doi.org/10.3390/ecmc2019-06347.

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Reports on the topic "Food Chemistry"

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Chailapakul, Orawon. Novelty in Analytical Chemistry for Innovation of Detection. Chulalongkorn University, 2017. https://doi.org/10.58837/chula.res.2017.19.

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Analytical chemistry is the one of the most importance not only to all branches of chemistry but also to all the biological sciences, to engineering, and, more recently, medicine, public health, food, environment and the supply of energy in all forms. Therefore, the developments of novel detection methods play an important role to obtain both qualitative analysis and quantification of the chemical or biomolecule components of natural and artificial materials. This work has been separated into 3 groups for finishing the novelty in detection methods. First, novel nanomaterials-based or nanocompo
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Osborne, Olivia, Cath Mulholland, Tim Gant, Phil Botham, Alan Boobis, and Sophy Wells. Opportunities and outlook for UK Food and Chemicals regulation post EU Exit Workshop Report 2022. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.ebr546.

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1. In 2019, the Royal Society of Chemistry held a workshop: Royal Society of Chemistry (RSC) Workshop of 2019 : Drivers and scope for a UK chemicals framework. Presentations and discussions at this event examined chemical regulation in the United Kingdom (UK) post European Union (EU) exit and the opportunities that might be realised. 2. Since then, several global events have impacted the economy and regulation in the UK, including EU exit. Following these events, the Committee on the Toxicity of Chemicals in Food, Consumer Products and the Environment (COT) decided it would be timely to have a
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Flanagan Pritz, Colleen, Colleen Emery, Branden Johnson, et al. Sampling dragonflies for mercury analysis in Grand Canyon National Park, 2018–2024: A contribution of the Dragonfly Mercury Project. National Park Service, 2025. https://doi.org/10.36967/2310449.

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The Dragonfly Mercury Project is a collaborative initiative that utilizes dragonfly larvae as biosentinels to monitor mercury concentrations across 180 national parks and other protected lands, including Grand Canyon National Park (GRCA). These indicators serve as surrogates for environmental risk and can indicate where fish consumption could pose health risks through exposure to mercury. From 2018 to 2024, citizen scientists and staff from the National Park Service and U.S. Geological Survey helped collect close to 400 larvae from 25 GRCA sites across nearly 300 river miles, revealing mercury
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Keinan, Ehud. The 18th Asian Chemical Congress and the 20th General Assembly of the FACS. AsiaChem Magazine, 2020. http://dx.doi.org/10.51167/acm00015.

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Most global challenges, including global warming, food for everybody, the race for sustainable energy, water quality, dwindling raw materials, and health problems, are chemical problems by nature. Therefore, Humankind cannot meet these challenges without the chemical sciences and will not solve any of these problems without global cooperation. Chemists have always been doing much better than politicians in meeting these challenges, working together across borders through unique collaboration and friendship. Despite fundamentally different political systems and cultural diversity, chemists go b
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