Chemistry: Food Chemistry–Food Technology: Chemistry and Biochemistry of Foods and Food Processing

In this topical collection (33 articles)

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1. Research Article

   Exploring the potential of black gram (Vigna mungo) flour as a fat replacer in biscuits with improved physicochemical, microstructure, phytochemicals, nutritional and sensory attributes

   Syed Muhammad Ghufran Saeed, Syed Arsalan Ali, Rashida Ali… Article:2083

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2. Research Article

   Recovery and liquefaction of nitrogen-containing component and minerals from food processing wastes of vinegar using subcritical water

   Kazuharu Yamato, Katsuya Minami, Shoji Hirayama, Yuriko Hoshino… Article:2081

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3. Research Article

   Mineral composition of artisanal and commercial honeys from Venezuela: a comparison of sample pre-treatment strategies

   Fátima Rodríguez-Ramos, Eunice Marcano, Guillermina Aguiar… Article:2080

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4. Short Communication

   Exploration of bioactive compounds and antibacterial activity of marine blue-green microalgae (Oscillatoria sp.) isolated from coastal region of west Malaysia

   Prakash Bhuyar, Mohd Hasbi Ab. Rahim, Gaanty Pragas Maniam… Article:1906

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5. Research Article

   Formulation of edible films from fenugreek mucilage and taro starch

   Ashish M. Mohite, Divya chandel Article:1900

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6. Research Article

   Application of QuEChERS method for extraction of functional compounds

   Mozhdeh Sarraf, Adel Beig-babaei, Sara Naji-Tabasi Article:1858

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7. Research Article

   Enhancing the quality of overripe plantain powder by adding superfine fractions of Adansonia digitata L. pulp and Hibiscus sabdariffa L. calyces: characterization and antioxidant activity assessment

   Nguimbou Richard Marcel, Fomekong Guy Christian, Deli Markusse… Article:1832

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8. Research Article

   Assessment of uncertainty sources of free gossypol measurement in cottonseed by high-performance liquid chromatography

   Alessandra de Cássia Romero, Adibe Luiz Abdalla… Article:1766

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9. Research Article

   Passion fruit (Passiflora edulis) peel powder extract and its application towards antibacterial and antioxidant activity on the preserved meat products

   Aizi Nor Mazila Ramli, Nor Wansuhada Abdul Manap, Prakash Bhuyar… Article:1748

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10. Research Article

    Prediction of the xanthine oxidase inhibitory activity of celery seed extract from ultraviolet–visible spectrum using machine learning algorithms

    Hang Nguyen Thu, Phuong Nguyen Van, Hoang Le Viet, Khoa Ngo Minh… Article:1746

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11. Research Article

    Simultaneous identification and determination of biogenic amines in Pueraria lobata by ultra-high performance liquid chromatography

    YuJie Wu, XiangYu Cai, SiHua Jiang Article:1688

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12. Research Article

    Functionality improvement of virgin coconut oil through physical blending and chemical interesterification

    Ali Motamedzadegan, Bahareh Dehghan, Azita Nemati, Behraad Tirgarian… Article:1513

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13. Research Article

    Influence of vegetable oil, monoglycerides and polyglycerol polyricinoleate into the physical stability of organogel-emulsion (w/o) systems

    Javier Isaac Contreras-Ramírez, José Alberto Gallegos-Infante… Article:1343

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14. Research Article

    Assessment of antimicrobial and antioxidant potential of cytoplasmic male sterile lines of pepper

    Chandresh Chandel, Vinod Kumar Sharma, Pawan Singh Rana… Article:1181

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15. Review Paper

    Non-destructive testing technology for raw eggs freshness: a review

    Liang Qi, Mao-cheng Zhao, Zhong Li, De-hong Shen, Jun Lu Article:1113

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16. Research Article

    Determination of anthraquinone in tea by stable isotope dilution assay-gas chromatography-tandem mass spectrometry

    Wen Xie, Chaoqun Huang, Deng Hong, Jianbo Hou, Xiaojun Deng… Article:1104

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17. Research Article

    Heavy metal levels and changes in trimethylamine content of smoked fish and meat under different storage conditions

    John A. O. Oyekunle, Odunayo T. Ore, Solomon S. Durodola… Article:1004

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18. Research Article

    Oxalate contents of Thai rice paddy herbs (L. aromatica and L. geoffrayi) are affected by drying method and changes after cooking

    Pitchaporn Wanyo, Kannika Huaisan, Tossaporn Chamsai Article:961

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19. Research Article

    Changes in microstructures of rambutan seed and the quality of its fat during drying

    M. H. A. Jahurul, S. S. Nee, M. R. Norazlina, M. Hasmadi… Article:841

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20. Research Article

    Textural properties of chapatti from different wheat varieties flour

    Shahid Yousaf, Saqib Arif, Qurrat Ul Ain Akbar, Hafiza Mehwish Iqbal… Article:711

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