Relevant bibliographies by topics / Food science|Chemistry

Contents

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

Academic literature on the topic 'Food science|Chemistry'

Author: Grafiati
Published: 9 July 2021
Last updated: 1 February 2022

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Journal articles on the topic "Food science|Chemistry"

1

Moreau, Lydie, and Véronique Breguet Mercier. "Interdisciplinary Projects Applied to Chemistry Lessons: Example of Chemistry Linked to Food Science." CHIMIA International Journal for Chemistry 74, no. 3 (2020): 196–98. http://dx.doi.org/10.2533/chimia.2020.196.

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An interdisciplinary project regarding the effect of ascorbic acid on bread dough's physico-chemical properties was proposed to bachelor students in chemistry and food sciences. Such an approach was proposed to develop both scientific and soft skills, in order to prepare students for their future working environment. Together, students deepened their knowledge regarding food science and chemistry. They were then able to plan and design experiments demonstrating the impact of gluten network formation and ascorbic acid influence onto bread dough and finished product characteristics. This way of
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Mitchell, Sally B. "Experimenting with the Sweet Side of Chemistry: Connecting Students and Science through Food Chemistry." Journal of Chemical Education 91, no. 10 (2014): 1509–10. http://dx.doi.org/10.1021/ed5007458.

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Vicens, Jacques, and Quentin Vicens. "Emergences of supramolecular chemistry: from supramolecular chemistry to supramolecular science." Journal of Inclusion Phenomena and Macrocyclic Chemistry 71, no. 3-4 (2011): 251–74. http://dx.doi.org/10.1007/s10847-011-0001-z.

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Chaiyapechara, S., and F. M. Dong. "Science Content Courses: Workshop in Food Chemistry for 4th Grade School Teachers." Journal of Food Science Education 3, no. 4 (2006): 59–68. http://dx.doi.org/10.1111/j.1541-4329.2004.tb00046.x.

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Ouellette, Leslie A. "The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking." Journal of Nutrition Education and Behavior 49, no. 3 (2017): 269. http://dx.doi.org/10.1016/j.jneb.2016.10.015.

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De Bièvre, Paul. "Special issues planned on reliability of measurements in food science and clinical chemistry." Accreditation and Quality Assurance 6, no. 12 (2001): 487. http://dx.doi.org/10.1007/pl00010437.

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Wang, Yi, Allan Guan, Samanthi Wickramasekara, and K. Scott Phillips. "Analytical Chemistry in the Regulatory Science of Medical Devices." Annual Review of Analytical Chemistry 11, no. 1 (2018): 307–27. http://dx.doi.org/10.1146/annurev-anchem-061417-125556.

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In the United States, regulatory science is the science of developing new tools, standards, and approaches to assess the safety, efficacy, quality, and performance of all Food and Drug Administration–regulated products. Good regulatory science facilitates consumer access to innovative medical devices that are safe and effective throughout the Total Product Life Cycle (TPLC). Because the need to measure things is fundamental to the regulatory science of medical devices, analytical chemistry plays an important role, contributing to medical device technology in two ways: It can be an integral par
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Rothe, M. "Flavour Science. Recent Developments. Edited byA. J. Taylor andD. S. Mottram. XIII and 476 pages, numerous figures and tables. The Royal Society of Chemistry, Cambridge 1996. Price: 69.50 £." Food / Nahrung 41, no. 5 (1997): 318. http://dx.doi.org/10.1002/food.19970410525.

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Cagarirmak, Necla. "An evaluation of basic food science and main food biotechnology processes products from point of nutrition and obesity." Advances in Obesity, Weight Management & Control 10, no. 5 (2020): 129–32. http://dx.doi.org/10.15406/aowmc.2020.10.00318.

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Food biotechnology comprise sorts of scientific disciplines including food chemistry, biochemistry, molecular biology, microbiology, bioreactors, fermentation process, nutrition and food quality assurance. In the Daily diet, fermented food and drinks have and special importance because of their functional properties and biochemical compounds. Food biotechnology products have great importance from point of nutrition and obesity. Alcohol consumption must be reduced because of high calorie intake and harmful effect to some organs such as brain, liver and also cause social problems when consumed e
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FOX, P. F. "Significance of chemistry to dairy science and technology." International Journal of Dairy Technology 41, no. 1 (1988): 17–21. http://dx.doi.org/10.1111/j.1471-0307.1988.tb00577.x.

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Dissertations / Theses on the topic "Food science|Chemistry"

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Maurer, Natalie. "Profiling Lipids for Authentication of High Value Ingredients by Mid-Infrared Spectroscopy Combined with Multivariate Analysis." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1329855553.

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Sigurdson, Gregory T. "Evaluating the Effects of Anthocyanin Structure and the Role of Metal Ions on the Blue Color Evolution of Anthocyanins in Varied pH Environments." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1461253897.

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Kong, Emily S. "EFFECT OF pH AND TEMPERATURE ON THE BINDING INTERACTIONS OF CAFFEINE AND CHLOROGENIC ACID WITH SODIUM CASEINATE." DigitalCommons@CalPoly, 2013. https://digitalcommons.calpoly.edu/theses/947.

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Coffee is a popular and well-loved beverage consumed worldwide by millions of people every day. While most patrons of coffee do so because of its unique and satisfying taste, consumers may be unaware of the potential beneficial health effects it also imparts. The antioxidants found in green coffee beans collectively known as chlorogenic acids (CGA) and caffeine are two of the most abundant bioactive compounds present in coffee. Both these bioactive compounds have been implicated in many studies to impart a wide range of health benefits, from reducing the risk of Type 2 diabetes, to their use a
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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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Darag, Omima Ali. "Influence of Storage Duration, Temperature, and Oxygen on Quality of Stored Dehydrated Foods." DigitalCommons@USU, 2003. https://digitalcommons.usu.edu/etd/5494.

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This study was undertaken to determine the effect of oxygen absorber packets (OAP) (AGELESS Z.300 E) in improving the shelf-life of selected dried food products, including dried potato pearls, dried sliced apple, dried carrot, white rice, nonfat dry milk, all purpose flour, rolled oats, and wheat. Items were stored at four different temperatures (-20, 10, 21, and 29.5°C) over a period of 24 months with observations at 6-month intervals. Hunter colorimeter, thiobarbituric acid reactive substance (TBARS) germination rate, gluten weight, and volume were parameters used as quality indicators of va
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Dunn, Jennifer. "The effect of spices on carboxymethyllyinse levels in biscuits." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/15062.

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Master of Science<br>Food Science Institute<br>J. Scott Smith<br>Carboxymethyllysine (CML) and other advanced glycation end products (AGEs) have been shown to affect diseases such as diabetes, cancer, and Alzheimer’s by inducing oxidative stress, inflammation, and tissue damage. CML is formed in foods through Maillard browning reactions and through various mechanisms that are affected by time, temperature, pH, water activity, trace metals, and antioxidants. Natural antioxidants can be found in plant and fruit extracts, as well as in spices. The research contained herein is in two parts. The
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Wood, Alisha M. "Addition of Three Dietary Fibers in an Extruded Whey and Cornstarch Expanded Snack Food." DigitalCommons@USU, 2006. https://digitalcommons.usu.edu/etd/5538.

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Different fiber types were incorporated in an extruded expanded high-protein snack food. Three dietary fibers (powdered cellulose, wheat fiber, and oat fiber) were selected based on ease of extrusion, percent total dietary fiber, visible expansion, and commercial availability. A high-fiber, high-protein snack food containing whey protein, normal cornstarch, and pregelatinized waxy cornstarch was extruded using the three selected fibers. The fibers replaced the normal cornstarch at 30, 60, and 80% yielding extrudates with three fiber levels (18, 36, and 48%). Each treatment or combination of fi
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Hanekom, Evette. "Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71812.

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Thesis (MScFoodSc)--Stellenbosch University, 2012.<br>ENGLISH ABSTRACT: Twenty five commercial Chenin blanc wines produced solely from bush vine vineyards and including three vintages, three styles and five production areas, were sourced for this study. Descriptive sensory analysis (DSA) and chemical analyses including GC-FID (gas chromatography fitted with a flame ionisation detector) and FTMIR (Fourier transform mid-infrared) spectroscopy were employed to establish the sensory and chemical characteristics, whereas consumer tests were conducted to determine consumer perception and liking of b
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Jung, Hoon. "Effects of Micrococci on Improving Sensory Acceptability of Mutton Summer Sausage." DigitalCommons@USU, 1986. https://digitalcommons.usu.edu/etd/5331.

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The effects of micrococci on sensory characteristics of different batches of summer sausages were determined. Sixty four salt-tolerant indigenous isolates were selected from beef or mutton treated with 1.5 or 3.0% sodium chloride and 120 ppm sodium nitrite, and held at 5 or 10 C for 5 days. These isolates (61/64) were identified as staphylococci and micrococci. Summer sausages were made from several lamb, ewe, and ram carcasses which were hand deboned and blended after grinding to contain 22% fat. Six summer sausage treatments were prepared using two different sources of commercial starter cul
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Vasavada, Mihir. "Use of Natural Antioxidants to Control Oxidative Rancidity in Cooked Meats." DigitalCommons@USU, 2006. https://digitalcommons.usu.edu/etd/5528.

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The research in this dissertation focused on determining antioxidant effects of various natural antioxidants in cooked meat systems. Milk mineral (MM), spices, and raisin paste were used in cooked meat systems to verify their potential antioxidant properties. The MM study determined the antioxidant activity of 1.5% MM added to uncured cooked beef meatballs, and possible additive effects of MM in combination with 20-ppm or 40-ppm sodium nitrate in cooked beef sausages . There was no additive inhibition of lipid oxidation in samples containing 20-ppm or 40-ppm sodium nitrite plus 1.5% MM. Cooked
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Books on the topic "Food science|Chemistry"

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Jay, James M. Modern Food Microbiology. Springer US, 1995.

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Tucker, G. A. Enzymes in Food Processing. Springer US, 1995.

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Marriott, Norman G. Principles of Food Sanitation. Springer US, 1994.

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Paine, Frank A. A Handbook of Food Packaging. Springer US, 1992.

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Smith, P. G. Introduction to Food Process Engineering. 2nd ed. Springer Science+Business Media, LLC, 2011.

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V, Martínez-Suárez Joaquín, Aguado-Urda Mónica, López-Alonso Victoria, and SpringerLink (Online service), eds. Microarray Detection and Characterization of Bacterial Foodborne Pathogens. Springer US, 2012.

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Yves, Arcand, and SpringerLink (Online service), eds. Green Technologies in Food Production and Processing. Springer US, 2012.

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D, Gunstone F. Fatty Acid and Lipid Chemistry. Springer US, 1996.

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Food Flavorings. Springer US, 1995.

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Wyatt, G. M. Immunoassays for Food-poisoning Bacteria and Bacterial Toxins. Springer US, 1992.

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Book chapters on the topic "Food science|Chemistry"

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Hernández-Hernández, Cristian, F. Javier Alonso-Montemayor, Juan A. Ascacio-Valdés, José Sandoval-Cortés, Cristóbal Noé Aguilar, and A. K. Haghi. "Physical Chemistry on Food Science and Technology." In Practical Applications of Physical Chemistry in Food Science and Technology. Apple Academic Press, 2020. http://dx.doi.org/10.1201/9781003020004-1.

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Puthussery, Hima, Rishika Prasad, Katarzyna Gorazda, and Ipsita Roy. "Production, Chemistry and Properties of Biopolymers in Food Science." In Functional Polymers in Food Science. John Wiley & Sons, Inc., 2015. http://dx.doi.org/10.1002/9781119109785.ch4.

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He, Lili. "Food Chemistry as a Vital Science: Past, Present, Future." In ACS Symposium Series. American Chemical Society, 2019. http://dx.doi.org/10.1021/bk-2019-1314.ch016.

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Papkovsky, Dmitri B. "SENSORS FOR FOOD SAFETY AND SECURITY." In NATO Science Series II: Mathematics, Physics and Chemistry. Springer Netherlands, 2006. http://dx.doi.org/10.1007/1-4020-4611-1_24.

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Islam, Shamim, Jared Aldstadt, David G. White, and Diana Aga. "The Global Crisis of Antimicrobial Resistance: Perspectives from Medicine, Geography, Food Science, and Chemistry." In Transforming Global Health. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-32112-3_9.

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Ugalde-Medellín, Juan Antonio, Lluvia Itzel López-López, Juan Guzmán-Ceferino, Sonia Yesenia Silva-Belmares, Cristóbal Noé Aguilar, and Janeth Margarita Ventura-Sobrevilla. "Microencapsulation as a Technological Alternative in the Food Industry for Conservation of Betalaines." In Practical Applications of Physical Chemistry in Food Science and Technology. Apple Academic Press, 2020. http://dx.doi.org/10.1201/9781003020004-8.

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Cruz-Requena, Marisol, Leopoldo J. Ríos-González, José Antonio De La Garza-Rodríguez, Sócrates Palacios Ponce, and Miguel A. Medina-Morales. "Enhancing the Added Value of Sorghum by Biomolecule Content and Bioprocessing." In Practical Applications of Physical Chemistry in Food Science and Technology. Apple Academic Press, 2020. http://dx.doi.org/10.1201/9781003020004-10.

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Semenova, Ekaterina A., Rafail A. Afanas’ev, and Michael Smirnov. "Efficiency of Fertilizer Application on Spring Wheat in the Conditions of the Ural Region." In Practical Applications of Physical Chemistry in Food Science and Technology. Apple Academic Press, 2020. http://dx.doi.org/10.1201/9781003020004-11.

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Esmeralda-Guzmán, Maricela, Catalina de Jesús Hernández-Torres, Desiree Dávila-Medina, Thelma Morales-Martínez, and Leonardo Sepúlveda. "Physicochemical Properties and Extraction Methodologies of Agroindustrial Wastes to Produce Bioactive Compounds." In Practical Applications of Physical Chemistry in Food Science and Technology. Apple Academic Press, 2020. http://dx.doi.org/10.1201/9781003020004-2.

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Villarruel, Daniela Sánchez-Aldana, Martha Yareli Leal Ramos, Tomás Galicia García, Ruben Marquez Meléndez, and Ricardo Talamás Abbud. "Physicochemical Properties of Products Made from Mixtures of Corn and Legumes." In Practical Applications of Physical Chemistry in Food Science and Technology. Apple Academic Press, 2020. http://dx.doi.org/10.1201/9781003020004-3.

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Conference papers on the topic "Food science|Chemistry"

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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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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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Rojo, María Josefa, María Teresa Rodríguez, and Tomás Torroba. "EVALUATION AND ACTIVITY GROUP ON THE SUBJECT ORGANIC CHEMISTRY DEGREE IN SCIENCE AND FOOD TECHNOLOGY." In International Conference on Education and New Learning Technologies. IATED, 2016. http://dx.doi.org/10.21125/edulearn.2016.1727.

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Miliszewska, Iwona, Anne Venables, and Grace Tan. "How Generic is I(nformation) T(echnology)?" In InSITE 2009: Informing Science + IT Education Conference. Informing Science Institute, 2009. http://dx.doi.org/10.28945/3309.

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Victoria University will introduce a generic Science Degree in 2009. Students in the degree will share a common first year and then choose a specialization, for instance biotechnology, chemistry, computing, food science, or environmental science. This paper reflects on the need for the development of enabling information technology (IT) skills among first-year students in the Degree. Many students already use IT to communicate, collaborate, work, and learn. However, they need to learn how to use technology intelligently, creatively, and ethically to accomplish intellectual pursuits; in additio
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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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Kurnia, Nova, Liliasari, Dede Robiatul Adawiyah, and Florentina Maria Titin Supriyanti. "Determination of carbohydrates content in red dragon fruit for food chemistry laboratory." In THE 4TH INTERNATIONAL CONFERENCE ON MATHEMATICS AND SCIENCE EDUCATION (ICoMSE) 2020: Innovative Research in Science and Mathematics Education in The Disruptive Era. AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0043135.

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Dongfeng, WANG, SUN Xun, LI Xiang, et al. "Practice and experience of online course construction—taking Food Chemistry as an example." In 2020 International Conference on Information Science and Education (ICISE-IE). IEEE, 2020. http://dx.doi.org/10.1109/icise51755.2020.00150.

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Sun, Jingbo, Yujie Ye, Shuo Yang, et al. "The important role of the case-based learning in medicinal chemistry for training qualified pharmacy talents." In 2015 International Conference on Food Hygiene, Agriculture and Animal Science. WORLD SCIENTIFIC, 2016. http://dx.doi.org/10.1142/9789813100374_0020.

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Ghanem, Fred. "Juice Debittering: Basic Science, Optimization, and Recent Advances." In ASME 2012 Citrus Engineering Conference. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/cec2012-5701.

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Bitterness such as Naringin in Grapefruits and Limonin in all Citrus fruits have a strong influence on consumers’ choices for their favorite juices. There have been many methods from ultrafiltration to biocatalysis used to lower such bitter compounds and make the juices more desirable by the consumer. One major tool for such debittering operation is the use of synthetic adsorbents which will be discussed in this paper. Ion exchange resins and adsorbents have been used for over a century in various food applications to concentrate flavors, decolorize juices, and enhance the quality of the final
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Rossetti, Ilenia, Cesare Biffi, Lucio Forni, et al. "Integrated 5 kWe + 5 kWt PEM-FC Generator From Bioethanol: A Demonstrative Project." In ASME 2010 8th International Conference on Fuel Cell Science, Engineering and Technology. ASMEDC, 2010. http://dx.doi.org/10.1115/fuelcell2010-33049.

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A power unit constituted by a reformer, a H2 purification section and a fuel cell is being installed c/o the Dept. of Physical Chemistry and Electrochemistry of Universita` degli Studi di Milano, on the basis of a collaboration with Helbio S.A. (Hydrogen and Energy Production Systems, supplier) and the support of some sponsors (Linea Energia S.p.A., Parco Tecnologico Padano and Provincia di Lodi). The system is suitable to obtain 5 kWelectric (a.c.) + 5 kWthermal (hot water at 70°C) as peak output. H2 is produced by steam reforming (SR) of second generation bioethanol, obtainable by different
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