FOOD CHEMISTRY - Journal - MOST Wiedzy

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FOOD CHEMISTRY

ISSN:

0308-8146

eISSN:

1873-7072

Disciplines
(Field of Science):

  • Pharmacology and pharmacy (Medical and Health Sciences )
  • Health sciences (Medical and Health Sciences )
  • Agriculture and horticulture (Agricultural sciences)
  • Nutrition and food technology (Agricultural sciences)
  • Veterinary science (Agricultural sciences)
  • Animal science and fisheries (Agricultural sciences)
  • Chemical sciences (Natural sciences)

Ministry points: Help

Ministry points - current year
Year Points List
Year 2021 200 Ministry Scored Journals List 2019
Ministry points - previous years
Year Points List
2021 200 Ministry Scored Journals List 2019
2020 200 Ministry Scored Journals List 2019
2019 200 Ministry Scored Journals List 2019
2018 40 A
2017 40 A
2016 40 A
2015 40 A
2014 40 A
2013 40 A
2012 45 A
2011 45 A
2010 32 A
2009 32 A
2008 32 A

Model:

Open Access

Points CiteScore:

Points CiteScore - current year
Year Points
Year 2020 11.9
Points CiteScore - previous years
Year Points
2020 11.9
2019 10.7
2018 9.8
2017 8.9
2016 7.8
2015 7.3
2014 6.6
2013 6.3
2012 6.1
2011 6

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total: 46

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Catalog Journals

Year 2022
Year 2021
Year 2019
Year 2018
  • Antioxidant properties of ferrous flavanol mixtures
    Publication

    Interaction of metal, especially iron ions with flavanols is considered as an important feature of these compounds and is believed to contribute to their both antioxidant and prooxidant properties. The aim of this study was to examine how Fe2+ binding to form a 4:1 (flavanol:Fe2+) mixtures affects the antioxidant properties of flavanols. ABTS∗ scavenging, protection against fluorescence bleaching induced by AAPH and hypochlorite,...

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  • Electronic noses in classification and quality control of edible oils: A review

    The growing demand for wholesome and nutritious food leads to intensification of production, which in turn can have a detrimental effect on quality and well-being of consumers. For that reason, it is important to develop novel methods of food control which would be characterized by a short time of analysis, adequate sensitivity and relatively low cost. One such technique involves the use of multi-sensory devices called electronic...

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  • Influence of different cultivation systems on bioactivity of asparagus
    Publication
    • Y. Ku
    • D. Kang
    • C. Lee
    • S. Lee
    • C. Ryu
    • D. Kim
    • M. Polovka
    • J. Namieśnik
    • S. Gorinstein

    - FOOD CHEMISTRY - Year 2018

    Evaluation of functional and bioactive compounds of Asparagus officinalis L. growing in conventional and organic greenhouse and conventional open –field farming was the aim of this research. Polyphenols in cladodes grown conventionally were higher than organic. Flavonoids and carotenoids were the highest in cladodes in open field. Organic spears were richer in total phenolics (+6.9% and +19.1%) and flavonoids (+4.7% and 16.8%)...

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Year 2017
Year 2014
Year 2013
Year 2012
Year 2011
  • A headspace solid-phase microextraction method development and itsapplication in the determination of volatiles in honeys by gas chromatography
    Publication

    The first part of the paper presents the detailed optimisation of all steps of the determination procedureof volatiles from Polish honeys by headspace solid-phase microextraction (HS-SPME) as the sample preparationmethod and gas chromatography/mass spectrometry (GC-MS) as the method of final determination.The methodology of semi-quantative analysis allowed the isolation and identification of volatile fractioncompounds from popular...

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  • Determination of pesticide residues in food matrices using the QuEChERSmethodology
    Publication

    - FOOD CHEMISTRY - Year 2011

    Oznaczanie pozostałości pestycydów w próbkach żywności jest ogromnym wyzwaniem głównie z powodu dużych ilości substancji przeszkadzających, które podlegają ekstrakcji razem z analitami i najczęściej wywierają negatywny wpływ na tok analizy. Z drugiej strony, zapewnienie "bezpieczeństwa żywności" wymaga monitorowania w niej pozostałości pestycydów. W artykule przedstawiono nowe podejście do oznaczania pozostałości pestycydów w próbkach...

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  • Synthesis and characterisation of starch cuprate
    Publication

    The cupration of granular potato starch with ammonium tetrachlorocuprate(II) was performed by a 20 min lasting microwave-assisted process and by 40 min convectional heating. In both cases the degree of esterification (DE) did not exceed 0.0064. A higher dose of cuprate had a positive effect on DE, regardless of whether the microwave irradiation or the convectional heating was applied, and on the thermal stability of the starch...

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Year 2010
Year 2008
Year 2007
  • Aromagrams - aromatic profiles in the appreciation of food quality
    Publication

    W ostatnich latach obserwuje się coraz powszechniejsze stosowanie analizy instrumentalnej do oceny jakości organoleptycznej produktów spożywczych. Nowe podejście polega na tworzeniu profili zapachowych, swego rodzaju "aromagramów" charakterystycznych dla danego produktu. Do najczęściej stosowanych technik pozwalających na tworzenie i rozpoznawanie "aromagramów" należą techniki chromatograficzne, w szczególności chromatografia gazowa...

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  • Optimization of condition for demineralization Baltic cod (Gadus morhua) backbone

    Kręgosłupy dorsza bałtyckiego (Gadus morhua) są alternatywnym źródłem kolagenu. Aby uzyskać z nich natywny niezanieczyszczony kolagen należy usunąć z nich białka mięśniowe i sole mineralne. Obecność tych związków pogarsza funkcjonalne właściwości preparatu kolagenowego. Dlatego celem pracy było opracowanie optymalnych parametrów demineralizacji kręgosłupów dorsza. Najlepszy efekt demineralizacji, nieomal 100%, przy stratach tylko...

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  • The influence of different acids and pepsin on the extractability of collagen from the skin of Baltic cod (Gadus morhua)
    Publication

    Zastosowano 5,0 M roztwory kwasu cytrynowego, mlekowego, octowego oraz 0,115 M roztwór kwasu solnego. Kolagen z całych skór ekstrahowano w 4 st.C odpowiednimi kwasami (1 : 6, w/v) w czasie 24, 48 i 72 h. Stwierdzono, że kwas solny jest najmniej efektywnym rozpuszczalnikiem kolagenu spośród użytych kwasów. W zastosowanych warunkach doświadczeń maksymalnie można wyekstrahować kwasem cytrynowym 60 % kolagenu, kwasem octowym i mlekowym...

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Year 2006
Year 2003
Year 2002

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