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Artículos de revistas sobre el tema "Food Chemistry"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 24 de abril de 2025

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1

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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

Gribble, Gordon W. "Food chemistry and chemophobia". Food Security 5, n.º 2 (3 de marzo de 2013): 177–87. http://dx.doi.org/10.1007/s12571-013-0251-2.

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12

Murcovic, Michael. "FECS/Food Chemistry Division". Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 203, n.º 6 (noviembre de 1996): F3—F4. http://dx.doi.org/10.1007/bf01193151.

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13

Naviglio, Daniele y Monica Gallo. "Application of Analytical Chemistry to Foods and Food Technology". Foods 9, n.º 9 (15 de septiembre de 2020): 1296. http://dx.doi.org/10.3390/foods9091296.

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Foods are a mixture of substances capable of supplying the human body with nutrients, which, once metabolized, are used mainly for the production of energy, heat, replenishment, and growth material for organs and tissues, ensuring the normal performance of vital functions necessary for growth of the human body. Therefore, the study of the chemical composition of foods and the properties of their constituents helps to define their nutritional and commodity values. Furthermore, it allows for evaluation of the chemical modifications that the constituents of the food undergo following the treatments (Food Technology) to which they are subjected. Analytical chemistry is the branch of chemistry based on the qualitative and quantitative determination of compounds present in a sample under examination. Therefore, through its application, it is possible to determine the quality of a product and/or its nutritional value, reveal adulterations, identify the presence of xenobiotic substances potentially harmful to human health (heavy metals, IPA, pharmaceuticals, etc.). Furthermore, some foods, in particular those of plant origin, contain numerous substances, secondary metabolites, with huge beneficial effects for human health. These functional components can be taken both through a correct diet, but also obtained from different food matrices by technological or biotechnological processes for the formulation of both functional foods and/or nutraceutical products. This Special Issue brings together 10 original studies and two comprehensive reviews on the above topics, in particular: (i) processes of extraction, identification, and characterization of biologically active compounds from different food matrices, (ii) overview of the main techniques applied for the determination of food colors, (iii) newer and greener solid-liquid extraction techniques.

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14

Kurnia, Nova, Liliasari Liliasari, Dede Robiatul Adawiyah y Florentina Maria Titin Supriyanti. "Development of Functional Food Project Learning Tools for Food Chemistry Course". JTK (Jurnal Tadris Kimiya) 6, n.º 1 (30 de junio de 2021): 26–35. http://dx.doi.org/10.15575/jtk.v6i1.10030.

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This study aims to develop functional food project learning tools for the food chemistry course. This project learning tools consist of an implementation guide accompanied by a project appraisal rubric. The development of learning tools was based on the Dick and Carey model with three stages: needs analysis, development, and validation. The needs analysis shows an increase in non-communicable diseases in Indonesia and the world. Functional food has not been taught in food chemistry courses and the abundance of local food in Lombok Island with its various functional potency. The development stage involves designing project instructions accompanied by an assessment rubric. Two experts in food chemistry carried out the validation stage of the project learning tools. The instrument used was a questionnaire related to the suitability of the project objectives with the learning outcomes of food chemistry, the clarity of project-based learning syntax, the relevance of project topics to Lombok food, aspects of the language used, and an assessment rubric. The results show that all validated aspects are accepted with a few notes which have been further improved. Thus, the project learning tools can be used for functional food projects in food chemistry courses.

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15

Coelho, Nivia M. M., César R. T. Tarley, Claudia Ruiz-Capillas, Luciana M. Coelho y Miguel de la Guardia. "Food Chemistry: Food Quality and New Analytical Approaches". Journal of Chemistry 2016 (2016): 1–2. http://dx.doi.org/10.1155/2016/7296348.

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16

Santini, Antonello y Nicola Cicero. "Development of Food Chemistry, Natural Products, and Nutrition Research: Targeting New Frontiers". Foods 9, n.º 4 (12 de abril de 2020): 482. http://dx.doi.org/10.3390/foods9040482.

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The Special Issue entitled: “Development of Food Chemistry, Natural Products, and Nutrition Research” is focused on the recent development of food chemistry research, including natural products’ sources and nutrition research, with the objectives of triggering interest towards new perspectives related to foods and opening a novel horizon for research in the food area. The published papers collected in this Special Issue are studies that refer to different aspects of food, ranging from food chemistry and analytical aspects, to composition, natural products, and nutrition, all examined from different perspectives and points of view. Overall, this Special Issue gives a current picture of the main topics of interest in the research and proposes studies and analyses that may prompt and address the efforts of research in the food area to find novel foods and novel applications and stimulate an environmentally-friendly approach for the re-use of the by-products of the agro-food area. This notwithstanding, the main challenge is currently addressed to achieve a full comprehension of the mechanisms of action of food components, the nutrients, outlining their high potential impact as preventive and/or therapeutic tools, not only as a source of macro- and/or micro-nutrients, which are necessary for all the metabolic and body functions.

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17

Gerrard, J. A. "New Aspects of an AGEing Chemistry — Recent Developments Concerning the Maillard Reaction". Australian Journal of Chemistry 55, n.º 5 (2002): 299. http://dx.doi.org/10.1071/ch02076.

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The chemistry and consequences of the Maillard reaction network-initiated by the condensation of an amine with a carbonyl group, often from a reducing sugar—are reviewed. This chemistry has consequences that pervade the two disparate literatures of food science and medicine. The Maillard reaction is responsible for many aspects of the colour, flavour and texture of processed foods. It is also a key player in the ageing process, especially amongst diabetics. Recent developments have led to detailed characterization of some of the many Maillard reaction products and a sufficient understanding of their mechanisms of formation to pique the interest of mainstream chemists. Much remains to be elucidated, but the potential rewards of understanding, and ultimately controlling, this chemistry are enormous.

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18

Gibson, Tim. "Royal society of chemistry, food chemistry group symposium". Biosensors and Bioelectronics 9, n.º 6 (enero de 1994): ix—xi. http://dx.doi.org/10.1016/0956-5663(94)90019-1.

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19

Schreier, Peter. "Food Chemistry links Chemistry with Biology and Medicine". Molecular Nutrition & Food Research 50, n.º 4-5 (abril de 2006): 339. http://dx.doi.org/10.1002/mnfr.200690013.

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20

Filice, Marco, Caio Aragon, Cesar Mateo y Jose Palomo. "Enzymatic Transformations in Food Chemistry". Current Organic Chemistry 21, n.º 2 (8 de diciembre de 2016): 139–48. http://dx.doi.org/10.2174/1385272820666161007130227.

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21

Khan, Jeffrey y Evgeny Vulfson. "Combinatorial Chemistry in Food Research". Combinatorial Chemistry & High Throughput Screening 6, n.º 6 (1 de septiembre de 2003): 569–74. http://dx.doi.org/10.2174/138620703106298734.

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22

Azab, Abdullatif. "MALVA: FOOD, MEDICINE AND CHEMISTRY". European Chemical Bulletin 6, n.º 7 (13 de julio de 2017): 295. http://dx.doi.org/10.17628/ecb.2017.6.295-320.

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23

Thakur, B. R. y R. K. Singh. "Food irradiation‐chemistry and applications∗". Food Reviews International 10, n.º 4 (noviembre de 1994): 437–73. http://dx.doi.org/10.1080/87559129409541012.

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24

Birch, Gordon. "Carbohydrate chemistry for food scientists". Food Chemistry 60, n.º 4 (diciembre de 1997): 690. http://dx.doi.org/10.1016/s0308-8146(97)82714-8.

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25

Kennedy, John F. y Ian R. Cosnett. "Food flavours biology and chemistry". Carbohydrate Polymers 46, n.º 3 (noviembre de 2001): 296. http://dx.doi.org/10.1016/s0144-8617(01)00236-3.

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26

Garaita, Mercedes y John F. Kennedy. "Carbohydrate chemistry for food scientists". Carbohydrate Polymers 34, n.º 4 (diciembre de 1997): 413–14. http://dx.doi.org/10.1016/s0144-8617(97)87320-1.

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27

Fenwick, G. Roger. "FECS/Division of food chemistry". European Food Research and Technology 214, n.º 3 (13 de febrero de 2002): 181. http://dx.doi.org/10.1007/s00217-002-0497-y.

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28

Ostapczuk, P., M. Froning, R. Gromes, W. Johannssen y H. Rehbein. "Analytical methods in food chemistry". Fresenius' Journal of Analytical Chemistry 337, n.º 1 (1990): 104–6. http://dx.doi.org/10.1007/bf00325729.

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29

Steinhart, H., M. Wigotzki y K. Zunker. "Introducing allergists to food chemistry". Allergy 56, s67 (abril de 2001): 9–11. http://dx.doi.org/10.1034/j.1398-9995.2001.00902.x.

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30

Nardini, Mirella. "Feature Papers in Food Chemistry". Molecules 27, n.º 24 (7 de diciembre de 2022): 8638. http://dx.doi.org/10.3390/molecules27248638.

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The Special Issue, entitled “Feature Papers in Food Chemistry”, is a collection of important high-quality papers (original research articles or comprehensive review papers) published in open access format [...]

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31

"Food Chemistry". Food Chemistry 73, n.º 4 (junio de 2001): I—V. http://dx.doi.org/10.1016/s0308-8146(01)00187-x.

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32

"Food Chemistry". Food Chemistry 84, n.º 2 (febrero de 2004): IFC. http://dx.doi.org/10.1016/s0308-8146(03)00497-7.

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33

Fyfe, Selina, Heather E. Smyth, Horst Joachim Schirra, Michael Rychlik y Yasmina Sultanbawa. "The Framework for Responsible Research With Australian Native Plant Foods: A Food Chemist's Perspective". Frontiers in Nutrition 8 (14 de enero de 2022). http://dx.doi.org/10.3389/fnut.2021.738627.

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Australia is a rich source of biodiverse native plants that are mostly unstudied by western food science despite many of them being ethnofoods of Australian Indigenous people. Finding and understanding the relevant policy and legal requirements to scientifically assess these plants in a responsible way is a major challenge for food scientists. This work aims to give an overview of what the legal and policy framework is in relation to food chemistry on Australian native plant foods, to clarify the relationships between the guidelines, laws, policies and ethics and to discuss some of the challenges they present in food chemistry. This work provides the framework of Indigenous rights, international treaties, federal and state laws and ethical guidelines including key legislation and guidelines. It discusses the specific areas that are applicable to food chemistry: the collection of plant foods, the analysis of the samples and working with Indigenous communities. This brief perspective presents a framework that can be utilized by food chemists when developing responsible research involving plant foods native to northern Australia and can help them understand some of the complexity of working in this research area.

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34

"Introductory food chemistry". Choice Reviews Online 51, n.º 11 (18 de junio de 2014): 51–6187. http://dx.doi.org/10.5860/choice.51-6187.

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35

Baianu, I. C. "Food Physical Chemistry and Biophysical Chemistry". Nature Precedings, 7 de noviembre de 2011. http://dx.doi.org/10.1038/npre.2011.6573.1.

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36

"Euro food chemistry: Progress in food fermentation". International Journal of Food Microbiology 19, n.º 4 (septiembre de 1993): 295. http://dx.doi.org/10.1016/0168-1605(93)90026-d.

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37

"Euro food chemistry: Progress in food fermentation". International Journal of Food Microbiology 19, n.º 3 (agosto de 1993): 239. http://dx.doi.org/10.1016/0168-1605(93)90088-x.

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38

Yalcin, Buket. "Food Chemistry and Nanoscience". Journal of Nanomaterials & Molecular Nanotechnology 02, n.º 04 (2013). http://dx.doi.org/10.4172/2324-8777.1000119.

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39

Rychlik, Michael. "Challenges in Food Chemistry". Frontiers in Nutrition 2 (27 de abril de 2015). http://dx.doi.org/10.3389/fnut.2015.00011.

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40

"The chemistry of food". Choice Reviews Online 52, n.º 05 (18 de diciembre de 2014): 52–2554. http://dx.doi.org/10.5860/choice.187325.

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41

"Food Chemistry and Toxicology". Journal of Food Science 65, n.º 3 (abril de 2000): 383. http://dx.doi.org/10.1111/j.1365-2621.2000.tb16011.x.

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42

"Introduction to food chemistry". Choice Reviews Online 43, n.º 05 (1 de enero de 2006): 43–2809. http://dx.doi.org/10.5860/choice.43-2809.

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43

"Chemistry of Food Colouring". International Journal of Mechanical Engineering 6, n.º 0001 (1 de diciembre de 2021). http://dx.doi.org/10.56452/2021sp-8-056.

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44

"Food Chemistry – Publisher’s Note". Food Chemistry 141, n.º 2 (noviembre de 2013): 1571. http://dx.doi.org/10.1016/j.foodchem.2013.04.041.

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45

Baianu, I. C. y I. C. Baianu. "Food Physical Chemistry and Biophysical Chemistry (v2)". Nature Precedings, 7 de noviembre de 2011. http://dx.doi.org/10.1038/npre.2011.6573.

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46

Baianu, I. C. "Food Physical Chemistry and Biophysical Chemistry (v2)". Nature Precedings, 7 de noviembre de 2011. http://dx.doi.org/10.1038/npre.2011.6573.2.

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47

Grosshagauer, Silke, Philip Pirkwieser, Klaus Kraemer y Veronika Somoza. "The Future of Moringa Foods: A Food Chemistry Perspective". Frontiers in Nutrition 8 (2 de noviembre de 2021). http://dx.doi.org/10.3389/fnut.2021.751076.

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The tree Moringa oleifera Lam. provides its leaves, pods, flowers and seeds for human nutrition. The chemical profile of all these Moringa products varies substantially, not only among the different parts of the plants used. Cultivating, processing as well as storage conditions chiefly determine the contents of nutrients and anti-nutritive constituents. Anti-nutrients, e.g., phytic acid or tannins, are present in notable amounts and may affect micronutrient bioavailability. Although Moringa oleifera products have been promoted for several health benefits and are discussed as an alternative treatment in various diseases, risk assessment studies evaluating contamination levels are scarce. Recent investigations have demonstrated alarming contents of heavy metals, polycyclic aromatic hydrocarbons and mycotoxins in Moringa oleifera products, indicating the need for a comprehensive risk assessment and contingent legal regulation of these products. In this mini review, we briefly outline pivotal, food chemistry and nutrition related data on Moringa preparations in order to stimulate in-depth research to close the presented knowledge gaps.

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48

L, Rammal. "Advancement in Food Technologies-Food Chemistry Congress 2020!" Vitamins & Minerals 9, n.º 2 (2020). http://dx.doi.org/10.37421/vte.2020.9.e155.

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49

"Analytical Chemistry in Food Science". CHIMIA 51, n.º 10 (29 de octubre de 1997): 680. http://dx.doi.org/10.2533/chimia.1997.680.

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Analytical chemistry presents a traditional and important tool in food science. Its development grew out of governmental food control to verify food composition and wholesomeness. In modern food chemistry, analytical methods are applied to study food constituents, additives and contaminants and their interactions and reactions during processing and storage. Research activities of the Food Chemistry group at ETH comprise investigations on carbohydrates and on chiral flavour compounds. Experimental work in food technology relies on simple analytical methods that are suitable for large series of processing trials. Such methods are used by the Food Technology group to optimize lipid stability of heat sterilized meat and hot-air roasted nuts. Analytical chemistry is taught at ETH in lectures and laboratory courses to all food science majors.

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50

"Carbohydrate chemistry for food scientists". Choice Reviews Online 45, n.º 11 (1 de julio de 2008): 45–6173. http://dx.doi.org/10.5860/choice.45-6173.

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