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Feature Papers in Food Chemistry
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This reprint collects high-quality manuscripts with a focus on food composition, with special emphasis on chemical characterization, the content of bioactive molecules, contaminants, and analytical aspects. The roles of variety, cultivation, growing conditions, and technological processes on the nutritional quality of foods have been investigated. Studies dealing with the biological activity and health benefits of bioactive food molecules have been also considered.
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Keywords
- 1H NMR and HRMS-based metabolomics
- authenticity
- betaine
- Biology, Life Sciences
- botanical origin
- C-type starch
- canning
- Carbohydrates
- carnitine
- chemometrics
- colonize
- Constipation
- cooking liquor
- cottonseed
- crystalline structure
- Cultural Studies
- Cynara cardunculus subsp. scolymus “Carciofo di Paestum” PGI
- Discrimination
- eicosapentaenoic acid
- Food & society
- Fourier transform infrared spectroscopy
- FTIR
- gamma irradiation
- Garcinia atroviridis
- gastrointestinal transit rate
- gelator
- germplasm
- glandless
- glyphosate
- Greek honey
- green extracts
- growing location
- Gut Microbiota
- heat properties
- hepatic steatosis
- high-resolution mass spectrometry
- Honey
- HPLC-ICP-MS/MS
- Influenza Virus
- Koji fermentation
- lipid hydrolysis
- lipid oxidation
- Lipids
- LOD
- LOQ
- Mathematics & science
- matrix effect
- metabolomics
- molecular component
- multivariate data analysis
- n/a
- Neopyropia yezoensis
- neuraminidase
- NMR
- Nα
- Nε-diacyl-l-lysine
- obese db/db mouse
- octopus vulgaris
- oil-binding capacity
- oleogel
- packaging medium
- PH
- phenolic compounds
- physicochemical properties
- polyene index
- polysaccharides
- principal component analysis
- probiotic compounds
- Reference, information & interdisciplinary subjects
- Research & information: general
- rose hip
- scanning electron microcopy
- Scomber colias
- secondary structure
- seed oil
- Society & culture: general
- Society & Social Sciences
- stachydrine
- starch
- sweet potato
- temperature
- Thermal properties
- thermogravimetric analysis
- variety
- vegetable oil
- white and brown rice
- β-casein
- ω3/ω6 ratio
Links
DOI: 10.3390/books978-3-0365-6332-9Editions