Food Chemistry

5 Open Access Books

127 Authors and Editors

44 Web of Science Citations

123 Dimensions Citations

Online First chapter releases in this category

Chapter titleDownloads
1. Glycomacropeptide: Biological Activities and Uses

By Juan Jauregui-Rincón, Eva Salinas-Miralles, Norma Chávez-Vela and Mariela Jiménez-Vargas

Part of book: Whey - Biological Properties and Alternative Uses [Working Title]

183
2. Whey to Vodka

By Paul Hughes, Derrick Risner and Lisbeth Meunier Goddik

Part of book: Whey - Biological Properties and Alternative Uses [Working Title]

200

Most cited chapters in this category

Chapter titleDownloads
1. Starch: From Food to Medicine

By Emeje Martins Ochubiojo and Asha Rodrigues

Part of book: Scientific, Health and Social Aspects of the Food Industry

8934
2. Microorganism-Produced Enzymes in the Food Industry

By Izabel Soares, Zacarias Távora, Rodrigo Patera Barcelos and Suzymeire Baroni

Part of book: Scientific, Health and Social Aspects of the Food Industry

14993
3. Functional Foods in Europe: A Focus on Health Claims

By Igor Pravst

Part of book: Scientific, Health and Social Aspects of the Food Industry

4253

Most downloaded chapters in this category in last 30 days

Chapter title
1. Nanoemulsions in Food Industry

By Mohamed A. Salem and Shahira M. Ezzat

Part of book: Some New Aspects of Colloidal Systems in Foods

2. Casein Proteins: Structural and Functional Aspects

By Mohd Younus Bhat, Tanveer Ali Dar and Laishram Rajendrakumar Singh

Part of book: Milk Proteins - From Structure to Biological Properties and Health Aspects

3. The Role of UV-Visible Spectroscopy for Phenolic Compounds Quantification in Winemaking

By Jose Luis Aleixandre-Tudo and Wessel du Toit

Part of book: Frontiers and New Trends in the Science of Fermented Food and Beverages

4. Whey to Vodka

By Paul Hughes, Derrick Risner and Lisbeth Meunier Goddik

Part of book: Whey - Biological Properties and Alternative Uses

5. African Fermented Food Condiments: Microbiology Impacts on Their Nutritional Values

By Nurudeen Ayoade Olasupo and Princewill Chimezie Okorie

Part of book: Frontiers and New Trends in the Science of Fermented Food and Beverages

6. An Important Milk Enzyme: Lactoperoxidase

By Zeynep Koksal, Ilhami Gulcin and Hasan Ozdemir

Part of book: Milk Proteins - From Structure to Biological Properties and Health Aspects

7. Probiotic, Prebiotic and Synbiotic Products in Human Health

By Nicoleta-Maricica Maftei

Part of book: Frontiers and New Trends in the Science of Fermented Food and Beverages

8. Aromas and Flavours of Fruits

By Berta Gonçalves, Ivo Oliveira, Eunice Bacelar, Maria Cristina Morais, Alfredo Aires, Fernanda Cosme, Jorge Ventura-Cardoso, Rosário Anjos and Teresa Pinto

Part of book: Generation of Aromas and Flavours

9. Introductory Chapter: Some New Aspects of Colloidal Systems in Foods

By Jafar M. Milani and Abdolkhalegh Golkar

Part of book: Some New Aspects of Colloidal Systems in Foods

10. Measurement of Casein Micelle Size in Raw Dairy Cattle Milk by Dynamic Light Scattering

By Peter Hristov, Ivan Mitkov, Daniela Sirakova, Ivan Mehandgiiski and Georgi Radoslavov

Part of book: Milk Proteins - From Structure to Biological Properties and Health Aspects