Food Chemistry

12 Open Access Books

587 Authors and Editors

1045 Web of Science Citations

1296 Dimensions Citations

12 peer-reviewed open access books

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Most cited chapters in this category

Chapter titleDownloads
1. Hydrocolloids in Food Industry

By Jafar Milani and Gisoo Maleki

Part of book: Food Industrial Processes - Methods and Equipment

30073
2. 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

25618
3. Emerging Preservation Methods for Fruit Juices and Beverages

By H. P. Vasantha Rupasinghe and Li Juan Yu

Part of book: Food Additive

32528

Most downloaded chapters in this category in last 30 days

Chapter title
1. Chemical Properties of Starch and Its Application in the Food Industry

By Henry Omoregie Egharevba

Part of book: Chemical Properties of Starch

2. Physical and Chemical Modifications in Starch Structure and Reactivity

By Haq Nawaz, Rashem Waheed, Mubashir Nawaz and Dure Shahwar

Part of book: Chemical Properties of Starch

3. 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

4. Phenolic Compounds of Grapes and Wines: Key Compounds and Implications in Sensory Perception

By Ruth Hornedo-Ortega, María Reyes González-Centeno, Kleopatra Chira, Michaël Jourdes and Pierre-Louis Teissedre

Part of book: Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging

5. Soybean as a Feed Ingredient for Livestock and Poultry

By H.K. Dei

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

6. Applications of Chitosan in Wastewater Treatment

By Petronela Nechita

Part of book: Biological Activities and Application of Marine Polysaccharides

7. Chitosan-Based Sustainable Textile Technology: Process, Mechanism, Innovation, and Safety

By Jagadish Roy, Fabien Salaün, Stéphane Giraud, Ada Ferri and Jinping Guan

Part of book: Biological Activities and Application of Marine Polysaccharides

8. Management of Wine Aroma Compounds: Principal Basis and Future Perspectives

By Antia G. Pereira, Maria Fraga, Paula Garcia-Oliveira, Maria Carpena, Cecilia Jimenez-Lopez, Catarina Lourenço-Lopes, Lillian Barros, Isabel C.F.R. Ferreira, Miguel Angel Prieto and Jesus Simal-Gandara

Part of book: Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging

9. Chitosan, Chitosan Derivatives and their Biomedical Applications

By Gustavo Adolfo Muñoz Ruiz and Hector Fabio Zuluaga Corrales

Part of book: Biological Activities and Application of Marine Polysaccharides

10. Food Additive

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

Part of book: Food Additive