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Food chemistry

ISSN: 0308-8146

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wszystkich: 34
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2019

2018

  • Antioxidant properties of ferrous flavanol mixtures

    Publikacja

    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

    Publikacja
    • Y. Ku
    • D. Kang
    • C. Lee
    • S. Lee
    • C. Ryu
    • D. Kim
    • M. Polovka
    • J. Namieśnik
    • S. Gorinstein
    - FOOD CHEMISTRY - 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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2017

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2012

2011

  • A headspace solid-phase microextraction method development and itsapplication in the determination of volatiles in honeys by gas chromatography

    Publikacja

    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

    Publikacja
    - FOOD CHEMISTRY - 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

    Publikacja

    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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