Food Chemistry

10 Open Access Books

525 Authors and Editors

349 Web of Science Citations

702 Dimensions Citations

Most cited chapters in this category

Chapter titleDownloads
1. Maillard Reaction Products in Processed Food: Pros and Cons

By Deborah Markowicz Bastos, Érica Monaro, Érica Siguemoto and Mariana Séfora

Part of book: Food Industrial Processes - Methods and Equipment

24741
2. Hydrocolloids in Food Industry

By Jafar Milani and Gisoo Maleki

Part of book: Food Industrial Processes - Methods and Equipment

29369
3. The Use of Blood and Derived Products as Food Additives

By Jack Appiah Ofori and Yun-Hwa Peggy Hsieh

Part of book: Food Additive

6129

Most downloaded chapters in this category in last 30 days

Chapter title
1. Extraction and Enzymatic Modification of Functional Lipids from Soybean Oil Deodorizer Distillate

By Carlos F. Torres, Guzmán Torrelo and Guillermo Reglero

Part of book: Recent Trends for Enhancing the Diversity and Quality of Soybean Products

2. Chitosan in Agriculture: A New Challenge for Managing Plant Disease

By Laura Orzali, Beatrice Corsi, Cinzia Forni and Luca Riccioni

Part of book: Biological Activities and Application of Marine Polysaccharides

3. Emerging Preservation Methods for Fruit Juices and Beverages

By H. P. Vasantha Rupasinghe and Li Juan Yu

Part of book: Food Additive

4. Hydrocolloids in Food Industry

By Jafar Milani and Gisoo Maleki

Part of book: Food Industrial Processes - Methods and Equipment

5. Applications of Chitosan in Wastewater Treatment

By Petronela Nechita

Part of book: Biological Activities and Application of Marine Polysaccharides

6. A Prominent Superfood: Spirulina platensis

By Nilay Seyidoglu, Sevda Inan and Cenk Aydin

Part of book: Superfood and Functional Food - The Development of Superfoods and Their Roles as Medicine

7. Food Additive

By R. M. Pandey and S. K. Upadhyay

Part of book: Food Additive

8. Earth Food Spirulina (Arthrospira): Production and Quality Standarts

By Edis Koru

Part of book: Food Additive

9. Maillard Reaction Products in Processed Food: Pros and Cons

By Deborah Markowicz Bastos, Érica Monaro, Érica Siguemoto and Mariana Séfora

Part of book: Food Industrial Processes - Methods and Equipment

10. Food Wastes as Valuable Sources of Bioactive Molecules

By Sonia A. Socaci, Anca C. Fărcaş, Dan C. Vodnar and Maria Tofană

Part of book: Superfood and Functional Food - The Development of Superfoods and Their Roles as Medicine