Food Chemistry

Publicação

A flow-injection spectrophotometric method for nitrate and nitrite determination through nitric oxide generation

A method for the determination of volatile N-nitrosamines in food by HS-SPME-GC-TEA

Species, roasting degree and decaffeination influence the antibacterial activity of coffee against Streptococcus mutans

Is it possible to screen for milk or whey protein adulteration with melamine, urea and ammonium sulphate, combining Kjeldahl and classical spectrophotometric methods?

Is it possible to screen for milk or whey protein adulteration with melamine, urea and ammonium sulfate, combining Kjeldahl and classical spectrophotometric methods?

Determination of herb authenticity by low-field NMR

Inclusion complexes of red bell pepper pigments with β-cyclodextrin: Preparation, characterisation and application as natural colorant in yogurt

Fast and sensitive collagen quantification by alkaline hydrolysis/hydroxyproline assay

Fatty acids profile of Sacha Inchi oil and blends by 1H NMR and GC-FID

Fast and sensitive collagen quantification by alkaline hydrolysis/hydroxyproline assay

Effect of drying method on volatile compounds, phenolic profile and antioxidant capacity of guava powders

Determination of metals in soft drinks packed in different materials by ETAAS

Development and validation of a method for the determination of low-ppb levels of macrocyclic lactones in butter, using HPLC-fluorescence

Increasing solubility of red bell pepper carotenoids by complexation with 2-hydroxypropyl-β-cyclodextrin

Foam mat drying of Tommy Atkins mango: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity

Development of HPLC-ELSD method for determination of maltodextrin in raw milk

Complex coacervates obtained from peptide leucine and gum arabic: Formation and characterization

Studies on the volatile fraction composition of three native Amazonian-Brazilian fruits: Murici (Byrsonima crassifolia L., Malpighiaceae), bacuri (Platonia insignis M., Clusiaceae), and sapodilla (Manilkara sapota L., Sapotaceae)

Foam mat drying of Tommy Atkins mango: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity

The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream

Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time

Determination of acetate and formate in vegetable oils by ion chromatography after multivariate optimization of the extraction process using a Doehlert design

Processing chocolate milk drink by low-pressure cold plasma technology

Microencapsulation of sacha inchi oil (Plukenetia volubilis L.) using complex coacervation: Formation and structural characterization

Microencapsulation of sacha inchi oil (Plukenetia volubilis L.) using complex coacervation: Formation and structural characterization

Hass avocado (Persea americana Mill.) oil enriched in phenolic compounds and tocopherols by expeller-pressing the unpeeled microwave dried fruit

Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds

Evaluation of craft beers through the direct determination of amino acids by capillary electrophoresis and principal component analysis

Encapsulation of the black pepper (Piper nigrum L.) essential oil by lactoferrin-sodium alginate complex coacervates: Structural characterization and simulated gastrointestinal conditions

Development and validation of a multipurpose and multicomponent method for the simultaneous determination of six synthetic dyes in different foodstuffs by HPLC-UV-DAD

Microencapsulation of vitamin D3 by complex coacervation using carboxymethyl tara gum (Caesalpinia spinosa) and gelatin A

Evaluation of craft beers through the direct determination of amino acids by capillary electrophoresis and principal component analysis

In vivo functional and health benefits of a prebiotic soursop whey beverage processed by high-intensity ultrasound: Study with healthy Wistar rats

Evolution of the metabolic profile of virgin olive oil during deep-frying: assessing the transfer of bioactive compounds to the fried food