Bibliografías temáticas / Food Chemistry

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Literatura académica sobre el tema "Food Chemistry"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 24 de abril de 2025

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Artículos de revistas sobre el tema "Food Chemistry"

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Ramachandra Kolgi, Rajeev. "A Staple Food-Chemistry and Nutrition". International Journal of Science and Research (IJSR) 11, n.º 10 (5 de octubre de 2022): 1226–29. http://dx.doi.org/10.21275/sr221026193951.

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Dziedzic, S. Z. "Food chemistry". Food Chemistry 21, n.º 3 (enero de 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, n.º 3 (enero de 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, n.º 16 (21 de abril de 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, n.º 18 (23 de septiembre de 2009): 8180–86. http://dx.doi.org/10.1021/jf900014h.

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Tenginakai, Mr Hemant Kumar y Dr Aamarpali Roy. "FOOD PRESERVATION AND CHEMISTRY: FASCINATING FACTS". IDC International Journal 10, n.º 4 (15 de octubre de 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 longevity and quality. Today, food preservation methods have evolved with the advancement of technology, including refrigeration, freezing, vacuum packaging, and irradiation. These methods, along with traditional techniques, continue to play a vital role in ensuring food safety, reducing waste, and meeting the demands of a growing population.
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Molyneux, Russell J., John J. Beck, Steven M. Colegate, John A. Edgar, William Gaffield, John Gilbert, Thomas Hofmann, Laura L. McConnell y Peter Schieberle. "Guidelines for unequivocal structural identification of compounds with biological activity of significance in food chemistry (IUPAC Technical Report)". Pure and Applied Chemistry 91, n.º 8 (27 de agosto de 2019): 1417–37. http://dx.doi.org/10.1515/pac-2017-1204.

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Abstract Isolation of endogenous constituents of foods is generally performed in order to elucidate the biological activity of individual compounds and their role with respect to factors such as organoleptic qualities, health and nutritional benefits, plant protection against herbivores, pathogens and competition, and presence of toxic constituents. However, unless such compounds are unequivocally defined with respect to structure and purity, any biological activity data will be compromised. Procedures are therefore proposed for comprehensive elucidation of food-based organic structures using modern spectroscopic and spectrometric techniques. Also included are guidelines for the experimental details and types of data that should be reported in order for subsequent investigators to repeat and validate the work. Because food chemistry usually involves interdisciplinary collaboration, the purpose is to inform chemists and scientists from different fields, such as biological sciences, of common standards for the type and quality of data to be presented in elucidating and reporting structures of biologically active food constituents. The guidelines are designed to be understandable to chemists and non-chemists alike. This will enable unambiguous identification of compounds and ensure that the biological activity is based on a secure structural chemistry foundation.
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Taylor, Stephen L. "Food Chemistry and Toxicology". Journal of Food Science 66, n.º 3 (abril de 2001): 385. http://dx.doi.org/10.1111/j.1365-2621.2001.tb16114.x.

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Kennedy, John F. y Qian Huang. "Food Chemistry (2nd Edition)". Carbohydrate Polymers 53, n.º 3 (agosto de 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, n.º 2 (abril de 2018): 107–8. http://dx.doi.org/10.1007/s41664-018-0060-x.

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Tesis sobre el tema "Food Chemistry"

1

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 the samples when it is combined with data preprocessing and chemometric tools, such as multivariate statistical techniques. NMR-based metabolomics is still expanding in the field of the food chemistry. In this context, this Ph.D. thesis is focused on two major aspects, which show applications of NMR-based metabolomics in food chemistry. 1. Many nutraceutical products possess powerful antioxidant activity as demonstrated in many chemical in vitro tests and in several in vivo trials. Nevertheless, the mechanism of their activity is not completely studied in detail. Due to their poor bioavailability and fast metabolism, studies on the in vivo antioxidant effects are still needed. We performed longitudinal experiments on Sprague Dawley (SD) rats using two commonly available nutraceutical antioxidant products, namely, Curcumin (chapter 2) and Resveratrol (chapter 3). The effects of different doses of orally administered standardized antioxidant extracts in healthy rats were investigated by untargeted metabolomic analysis based on LC-MS and NMR spectrometry. The experiments were carried out over different periods of time for different antioxidants. Changes in the urinary metabolome were evaluated by monitoring the 24-hour urine composition by 1H-NMR and HPLC-MS. The two different approaches were able to detect variations in the urinary levels of antioxidant markers, leading to the observation of different metabolites thus proving the complementarity of these two analytical techniques for metabolomic purposes. Analytical tools such as MS and NMR spectroscopy in combination with chemometrics can profile the impact of time, stress, nutritional status, and environmental perturbations on hundreds of metabolites simultaneously. This results in complex, massive data sets that must be analyzed through a careful statistical protocol. Our strategy included data preprocessing, data analysis and validation of statistical models. After several data processing steps, principal component analysis (PCA) and partial least-squares (PLS) were used to identify urine biomarkers. The PLS models were validated by permutation tests and critically important variables were validated through univariate analysis. 2. The second part of this thesis (chapters 4 and 5) describe the use of NMR-based metabolomics as a fast, convenient, and effective tool for origin discrimination and biomarker discovery in food analysis. Traditionally, the determination of the floral origin of honey is made from palynological analysis. The method is based on the identification of pollen by microscopic inspection. However, melissopalynological analysis needs expertise and also it is not a very reliable technique for the discrimination of botanical origin of some types of honey. Also, honey regulation in the EU (Codex Alimentarius Commission 2001; European Commission 2002) emphasizes that the botanical and geographical origins of the product must be printed on the label in order to avoid the fraud such as adulteration with industrial sugar, selling product under false name or mixing the honey of different floral origin. Therefore, there is need to establish a method to discriminate honey from different origin. The aim of this work was to develop an NMR-based metabolomic approach that used multivariate statistical analysis to discriminate the botanical (chapter 4) and entomological (chapter 5) origin of different types of honey. Multivariate statistical analysis helped us to identify the most relevant signals to differentiate honey botanically and entomologically. The obtained data sets were useful in the search of markers responsible for the discrimination of different honey samples from different botanical species and produced by different bee species.
La metabolomica è definita come l'analisi sistematica di centinaia o migliaia di piccoli metaboliti presenti in un sistema vivente. È emerso come un importante campo di studio insieme ad altre, già affermate scienze "omiche", vale a dire, genomica, proteomica e trascrittomica. La metabolomica è ben consolidata nel campo della medicina, nello studio della tossicità di farmaci e nella diagnostica. Tra le tecniche analitiche esistenti, NMR è veloce, riproducibile e non distruttiva, utile per fornire una fotografia informativa sui metaboliti in determinate condizioni. Dati NMR forniscono informazioni metaboliche che caratterizzano i campioni quando combinati con una pre-elaborazione dei dati e con strumenti chemiometrici, come le tecniche di statistica multivariata. La metabolomica basata sull’NMR è ancora in espansione nel campo della chimica degli alimenti. In questo contesto, questa tesi di Dottorato si concentra su due aspetti principali, che mostrano applicazioni della metabolomica basata sull’NMR in chimica degli alimenti. 1. Molti prodotti nutraceutici possiedono potente attività antiossidante, come dimostrato in molti test chimici in vitro e in diverse prove in vivo. Tuttavia, il meccanismo della loro attività non è completamente studiato in dettaglio. A causa della loro scarsa biodisponibilità e metabolismo veloce, sono ancora necessari studi in vivo sugli effetti antiossidanti. Abbiamo condotto esperimenti longitudinali su ratti Sprague Dawley (SD) utilizzando due prodotti antiossidanti nutraceutici comunemente disponibili, vale a dire, curcumina (capitolo 2) e resveratrolo (capitolo 3). Gli effetti di diverse dosi di estratti antiossidanti standardizzati somministrati per via orale nei ratti sani sono stati studiati mediante analisi metabolomica non mirata (untargeted) basata su LC-MS e spettrometria NMR. Gli esperimenti sono stati eseguiti lungo diversi periodi di tempo per diversi antiossidanti. Le variazioni del metaboloma urinario sono state valutate attraverso il monitoraggio della composizione delle urine di 24 ore usando 1H-NMR e HPLC-MS. I due differenti approcci sono stati in grado di rilevare le variazioni dei livelli urinari di marcatori antiossidanti, portando all’osservazione di diversi metaboliti e dimostrando così la complementarità di queste due tecniche analitiche per scopi metabolomici. Strumenti di analisi come la spettroscopia NMR e MS in combinazione con chemiometria possono delineare l'impatto del tempo, dello stress, dello stato nutrizionale, e di perturbazioni ambientali su centinaia di metaboliti contemporaneamente. Ciò comporta complessi enormi set di dati che devono essere analizzati mediante un protocollo statistico accurato. La nostra strategia ha compreso una pre-elaborazione dei dati, l’analisi dei dati e la validazione dei modelli statistici. Dopo varie fasi di elaborazione di dati, l’analisi delle componenti principali (PCA) e l’analisi dei minimi quadrati parziali (PLS) sono state utilizzate per identificare i biomarcatori urinari. I modelli PLS sono stati convalidati dai test di permutazione e le variabili di importanza critica sono stati convalidati attraverso analisi univariata. 2. La seconda parte di questa tesi (capitoli 4 e 5) descrivono l'uso di metabolomica basata su NMR come strumento veloce, conveniente ed efficace per la discriminazione di origine e la scoperta di biomarcatori in analisi degli alimenti. Tradizionalmente, la determinazione dell'origine floreale del miele è condotta mediante analisi palinologica. Il metodo si basa sulla individuazione di polline mediante ispezione microscopica. Tuttavia, l'analisi melissopalinologica richiede perizia ed inoltre non è una tecnica molto affidabile per la discriminazione di origine botanica di alcuni titpi di miele. Inoltre, la regolamentazione del miele nell'Unione Europea (Codex Alimentarius 2001; Commissione Europea 2002) sottolinea che le origini botaniche e geografiche del prodotto devono essere stampate sull'etichetta, per evitare frodi, come l'adulterazione con zucchero industriale, vendita di prodotti sotto falso nome o aggiunte di miele di diversa origine floreale. Pertanto, vi è la necessità di stabilire un metodo per distinguere miele di diverse origini. Lo scopo di questo lavoro è stato quello di sviluppare un approccio metabolomico basato sull’NMR che ha utilizzato l'analisi statistica multivariata per discriminare l'origine botanica (capitolo 4) ed entomologica (capitolo 5) di diversi tipi di miele. statistica multivariata ci ha aiutato ad identificare i segnali più importanti per differenziare il miele sia dal punto di vista botanico che entomologico. I set di dati ottenuti sono stati utili nella ricerca di marcatori responsabili della discriminazione dei diversi campioni di miele di diverse specie botaniche e prodotti da diverse specie di api.
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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 Brassica defatted seed meals (DSMs), containing different glucosinolates, were applied in the control of the southern root-knot nematode, Meloidogyne incognita (Kofoid & White Chitwood) in controlled glasshouse conditions. Among different Brassica DSMs, the best results in the reduction of M. incognita infestation were achieved by Eruca sativa, Barbarea verna and Brassica nigra DSMs. These first results open new perspectives for innovative bioactive molecules for biofumigation applied in cropping systems where nematode suppression is critical. Finally, the effect of Brassica DSMs, applied in formulations with and without crude glycerin, on seed germination inhibition was evaluated. The most effective formulations were applied in in vitro and glasshouse trials to evaluate the germination inhibition of black-grass (Alopecurus myosuriodes Huds.). Both in vitro and in vivo experiments confirmed the effectiveness of Brassica DSMs formulated with glycerin, especially B. nigra, in germination inhibition. Among different advantages, the proposed formulations for weed control are completely bio-based, organic farming friendly, present a good fertilizing properties and a combined effect both on weeds and on soil borne pests and diseases.
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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
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 dedicated to the improvement of spectroscopic methods as Fourier Transform Infrared (FT-IR) and Non-Dispersive Infrared spectroscopy (NDIRS) and their application to identify geographical origin in sample like pasta, cocoa, olive oil. The results conducted in order to assess the robustness of the two alternative methods respecting IRMS showed a strong correlation like a demonstration of the positive relationship between the tested analytical methods. A new method was developed 13C NMR spectroscopy to determine the bulk 13C/12C carbon isotope ratio of inorganic carbonates and bicarbonates at natural abundance. In literature the use of 13C NMR spectroscopy was focused on 13C position-specific isotope analysis of organic molecules; in this work it was reported the improvement of NMR methodology able to obtain stable carbon isotope ratio in bulk material using an internal standard...[edited by Author]
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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 on the physical and oxidative stability of 2 wt% whey protein stabilized oil-in-water emulsions containing 20% v/v menhaden fish oil. Enzymatic modified guar gum was obtained by hydrolyzing native guar gum using α-galactosidase enzyme. Emulsions were prepared for guar gum (GG), xanthan gum (XG), xanthan/guar (XG/GG), and xanthan/enzymemodified guar (XG/EMG) gum mixtures using 0, 0.05, 0.1, 0.15, 0.2, and 0.3% gum concentrations. Emulsions were then evaluated for creaming, viscosity, particle size, and microstructure to evaluate the physical stability, and peroxide value, TBARS value and GC-MS solid phase micro extraction (SPME) experiments were performed to evaluate the oxidative stability. Emulsions containing XG/EMG gum mixtures exhibited better creaming stability and higher viscosity of all the emulsion types. However, XG/EMG gum concentrations did not affect the droplet size of the emulsions. The microstructures revealed decreased flocculation in emulsions with XG/EMG mixtures. The primary and secondary lipid oxidation measurements indicated that emulsions containing XG/EMG gum mixtures were more effective in preventing the lipid oxidation of all the emulsion types. From the results, it is evident that XG/EMG gum mixtures can be used as emulsifiers in oil-in-water emulsions to increase both physical and oxidative stability.
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Libros sobre el tema "Food Chemistry"

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Wang, Dongfeng. Food chemistry. Hauppauge, N.Y: Nova Science Publishers, 2011.

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

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

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(Werner), Grosch W. y Schieberle Peter, eds. Food chemistry. 4a ed. Berlin: Springer, 2009.

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R, Fennema Owen, ed. Food chemistry. 3a ed. New York: Marcel Dekker, 1996.

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R, Fennema Owen, ed. Food chemistry. 2a ed. New York: M. Dekker, 1985.

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

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W, Grosch, ed. Food chemistry. 2a ed. Berlin: Springer, 1999.

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

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Srinivasan, Damodaran, Parkin Kirk y Fennema Owen R, eds. Fennema's food chemistry. Boca Raton: Taylor & Francis, 2007.

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Capítulos de libros sobre el tema "Food Chemistry"

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Belitz, H. D., W. Grosch y P. Schieberle. "Food Contamination". En Food Chemistry, 474–504. Berlin, Heidelberg: 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 y P. Schieberle. "Food Additives". En Food Chemistry, 434–73. Berlin, Heidelberg: Springer Berlin Heidelberg, 2004. http://dx.doi.org/10.1007/978-3-662-07279-0_9.

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Belitz, H. D. y W. Grosch. "Food Contamination". En Food Chemistry, 440–69. Berlin, Heidelberg: Springer Berlin Heidelberg, 1999. http://dx.doi.org/10.1007/978-3-662-07281-3_10.

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Belitz, H. D. y W. Grosch. "Food Additives". En Food Chemistry, 402–39. Berlin, Heidelberg: 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". En Cooking as a Chemical Reaction, 23–31. Second edition. | Boca Raton : CRC Press, Taylor & Francis Group, 2019.: CRC Press, 2019. http://dx.doi.org/10.1201/9780429487088-2.

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Chieh, C. "Water Chemistry and Biochemistry". En Food Biochemistry and Food Processing, 84–106. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118308035.ch5.

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Priyadarshi, Siddharth, Kanchan Goyal y Madeneni Madhava Naidu. "Flavor Chemistry". En Advances in Food Chemistry, 313–51. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-4796-4_9.

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Kontogiorgos, Vassilis. "Flavour Chemistry". En Introduction to Food Chemistry, 147–62. Cham: Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-031-53558-1_8.

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Kontogiorgos, Vassilis. "Colour Chemistry". En Introduction to Food Chemistry, 131–46. Cham: Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-031-53558-1_7.

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Kontogiorgos, Vassilis. "Colour Chemistry". En Introduction to Food Chemistry, 157–73. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-85642-7_7.

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Actas de conferencias sobre el tema "Food Chemistry"

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Shahapur, Shreya, N. Pooja, Tilottoma Kargupta y Nirmal Mazumder. "Anthocyanin-Incorporated Starch Bioplastic: Characterization Study". En Frontiers in Optics, JD4A.35. Washington, D.C.: 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 y Cecilia Arsene. "ASSESSING THE OH-INITIATED BREAKDOWN CHEMISTRY OF CAMPHENE AND 3-CARENE UNDER NOX-FREE SIMULATED ATMOSPHERIC CONDITIONS". En 24th SGEM International Multidisciplinary Scientific GeoConference 2024, 169–76. 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 instruments, including a proton-transfer-reaction time-of-flight mass spectrometer (PTR-ToF-MS, model 6000 X2, IONICON) coupled with an aerosol chemical composition analyzer (CHARON). In the present study, the rate constants of the reactions of camphene and 3-carene with OH radicals were determined to be (7.81 � 0.95) ? 10-11 cm3 molecule-1 s-1 and (5.37 � 0.60) ?10-11 cm3 molecule-1 s-1, respectively. The obtained kinetic results, based on the relative rate technique with propene and 1,3,5-trimethylbenzene as reference compounds, are in agreement with the values reported in the literature. The measurements performed with the PTR-ToF-MS with CHARON particle inlet demonstrated that the photooxidation processes of camphene and 3-carene result in the formation of low-volatile species which play a significant role in the formation of secondary organic aerosols. Among the identified photooxidation products, camphenilone (C9H14O) and caronaldehyde (C10H16O2) were assigned to the signals at the mass-to-charge ratio values of 139.112 Da and 169.122 Da, respectively, in both gas- and aerosol-phase measurements. The findings of this study will offer crucial insights to be incorporated into the Master Chemical Mechanism (MCM) for the detailed description of the gas-phase chemical processes involved in the tropospheric degradation of camphene and 3-carene, which are currently lacking.
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Stauffer, C. C., W. E. Allmon, A. F. Aschoff y R. B. Dooley. "Experience with Water Sampling and Chemistry Monitoring Equipment". En CORROSION 1991, 1–20. 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 program was that it brought to center stage many shortcomings of the on-line chemistry monitors and other equipment. Therefore, many improvements were made in the calibration, maintenance, and operation of this equipment. An alternate water supply and standard sample synthesizer became standard tools for determining the quality of the results obtained from the on-line monitors. One of the most common findings was that the calibration frequency needed to be increased significantly (up to seven fold) to get accurate results. The project also extended the useful temperature range of the cation resin membranes and identified a potentially serious problem regarding stress corrosion cracking of stainless steel sample coolers. Most of the findings in this paper are applicable to the on-line monitors being used in the power industry today.
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Lehn, J. M. "Supramolecular chemistry and food science : food for thought and thought for food". En 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061356.

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Nisha, R. Bakyalakshmi y S. Madhumitha. "Solar food processor". En 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 y Sastia Prama Putri. "Metabolomics application for food quality improvement and reduction of food loss". En 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". En 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 y Florentina Titin Supriyanti. "The study of traditional food HACCP through project-based learning in food chemistry course". En 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 y Bagus Yuliono. "A quality analysis of different types of peanuts tempeh wrap as food security". En THE 18TH JOINT CONFERENCE ON CHEMISTRY 2023 (18th JCC - 2023): Chemistry for Sustainable Development, 020030. AIP Publishing, 2025. https://doi.org/10.1063/5.0236745.

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

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Informes sobre el tema "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 nanocomposite chemical sensors based on nanomaterial/conducting polymer will be prepared and used to modify the electrode surface for sensitive electrochemical and/or optical detection of chemicals and biomolecules. The bioreceptor functionalization will be applied if it is necessary. Under the optimal conditions, the proposed system will be used for sensitive detection of target analytes (e.g. heavy metals, pesticides, food contaminants and biomolecules). This approach is an alternative tool for environmental monitoring, food inspection as well as clinical diagnosis. Second, the paper-based device is proposed. They have the potential to be good alternatives for point-of-care testing because they are portable, easy to use, require only a small volume of sample and provide rapid analysis. To create the detection method for lab-on-paper, colorimetric and electrochemical detection are proposed. These provide the benefits of simplicity, speed, low cost, and portability for applying to various applications. Last, a simple microfluidic or sequential injection system for chemical or biomedical analysis will be developed. Exploiting a microfluidic or sequential injection system, short analysis times can be achieved with high analytical performances, in addition, only small amount of samples and reagents are required, which is beneficial for samples which are expensive or limited, especially biological samples. Moreover, microfluidic or sequential injection analysis holds great promise for high-throughput analysis and screening, which offers an alternative platform for analysis and would be an ideal tool for a portable analysis system for clinical diagnosis.
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Osborne, Olivia, Cath Mulholland, Tim Gant, Phil Botham, Alan Boobis y Sophy Wells. Opportunities and outlook for UK Food and Chemicals regulation post EU Exit Workshop Report 2022. Food Standards Agency, septiembre de 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 second workshop to build on the successful 2019 workshop by reviewing what has been achieved and what still needs to be done to realise the full potential of EU exit in the area of food and chemical regulation. The purpose of the workshop was to review the food and chemical regulatory landscape; its transfer to the UK; future UK development of Registration, Evaluation, Authorisation and Restriction of Chemicals (REACH) and divergence (drivers and supporting science); identify the challenges and opportunities to consider where new structures as well as investment are required to realise and address these.
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Keinan, Ehud. The 18th Asian Chemical Congress and the 20th General Assembly of the FACS. AsiaChem Magazine, noviembre de 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 beyond borders, find each other, share their findings, and solve problems together.
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