Food Chemistry

8 Open Access Books

161 Authors and Editors

125 Web of Science Citations

211 Dimensions Citations

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Most downloaded chapters in this category in last 30 days

Chapter title
1. Role of Pectin in Food Processing and Food Packaging

By Thiraviam Vanitha and Mahejibin Khan

Part of book: Pectins - Extraction, Purification, Characterization and Applications

2. 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

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. 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

5. 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

6. Nanoemulsions in Food Industry

By Mohamed A. Salem and Shahira M. Ezzat

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

7. Extraction and Purification of Pectin from Agro-Industrial Wastes

By Erumalla Venkatanagaraju, N. Bharathi, Rachiraju Hema Sindhuja, Rajshree Roy Chowdhury and Yarram Sreelekha

Part of book: Pectins - Extraction, Purification, Characterization and Applications

8. 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

9. 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

10. 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