Food Chemistry

The chemistry of food.


As a branch of Applied Chemistry the food chemistry deals with the chemical examination and analysis of food and food components, and studies the chemical aspects of food technology.

The essential aim of food chemistry is the control and the guarantee of a high and unloaded from foreign substances quality of our food, to which the consumer as the legislature imposes high quality requirements.

For the assessment and analysis of food, the whole range of chemical and physical methods, as well as special examination procedure is ready.

Below you will find online available information resources on food chemistry.



Content:


Lecture Notes, Tutorials
Special Information
Analysis and Determination
Data and Databases
Journals
Organisations



Lecture Notes, Tutorials


Chemistry of Food I
Lecture notes. Hull University - Format: PDF

Chemistry of Food II
Lecture notes. Hull University - Format: PDF

Chemistry of Food III
Lecture notes. Hull University - Format: PDF

Food Chemistry
Lecture notes



Special Information


Baking
The chemistry of baking - Format: PDF

Deep-Fat Frying Oils
The chemistry of deep-fat frying oils - Format: PDF

Experiments
Food chemistry experiments - Format: PDF

Food Additives
List and short discription of several food additives. CSPI

Food additives and flavourings
Information from the European Commission

Food Colours
The chemistry of food colors - Format: PDF

Vitamins and Minerals
Lecture notes: the chemistry of foods - Format: PDF



Analysis and Determination


Chemical Methods
Compendium of Methods for Chemical Analysis of Foods. The listed methods for chemical analysis of foods were developed in the Food and Nutrition Research Laboratories of the Food Directorate, and in the Regional Laboratories, of Health Protection Branch (HPB), Health Canada. Health Canada



Data and Databases


E-numbers
List of food additives approved in the European Union and their main function in foods. EUFIC

Flavornet and human odor space
... is a compilation of aroma compounds found in human odor space. A seemingly infinite number of perceptions are invoked by less than 1000 odorants that make up this space. Cornell University



Journals


American Journal of Clinical Nutrition
... is the most highly rated peer-reviewed journal in ISI's nutrition and dietetics category and publishes the latest worldwide basic and clinical studies relevant to human nutrition in topics such as obesity, vitamins and minerals, nutrition and disease, and energy metabolism. ASN

Annals of Nutrition and Metabolism
The editors of this journal show their dedication to this search by carefully selecting basic and clinical reports offering new information relating to human nutrition and metabolic diseases including their molecular genetics. Karger

Cereal Chemistry
... is the premier international archival journal in cereal science. American Association of Cereal Chemists

Chemical Senses
... publishes original research and review papers on all aspects of chemoreception in both humans and animals. Oxford Journals

European Food Research and Technology
The journal's mission is the fast publication of high quality papers on front-line research, new and novel techniques and developing trends in such disciplines as chemistry and biochemistry; technology and molecular biotechnology; nutritional chemistry and toxicology; analytical and sensory methodologies and food physics. Springer

Food and Chemical Toxicology
... publishes original research reports and occasional interpretative reviews on the toxic effects, in animals or humans, of natural or synthetic chemicals occurring in the human environment. In addition to studies relating to food, water and other consumer products, papers on industrial and agricultural chemicals and pharmaceuticals are encouraged. Elsevier

Food Chemical News
FCN has over 45 years' experience of monitoring and reporting on FDA, USDA and other federal state agencies. It provides news, in-depth analysis and expert summaries on all food policy and regulations. FCN Publishing

Food Chemistry
... publishes original research papers dealing with the chemistry and biochemistry of foods and raw materials covering the entire food chain from 'farm to fork.'. Elsevier

Food Quality and Preference
... publishes original research, critical reviews, topical and practical features and comment. In addition, the journal publishes special invited issues on important timely topics and on the proceedings of relevant conferences on sensory and consumer science, and sensometrics. Elsevier

Journal of Agricultural and Food Chemistry
Chemistry and biochemistry of agriculture and food along with safety, composition and processing; including feeds, pesticides, veterinary drugs, plant growth regulators, fertilizers, and other agro-chemicals with their metabolism, toxicology, and environmental fate and the chemical processes involved in nutrition, phytonutrients, flavors, and aromas. American Chemical Society

Journal of Food Chemistry and Nutrition
. . . is an open access international academic journal providing a platform to food scientists, researchers, food professionals and academia faculty to share and expand the knowledge of scientific advancements in the myriad disciplines of food chemistry, nutrition and applied aspects

Lebensmittelchemie
Journal that deals with the production, examination and processing of food, consumer products and cosmetics. Wiley-Interscience

LWT - Food Science and Technology
... is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. Elsevier

Molecular Nutrition & Food Research
... is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics. Wiley-Interscience



Organisations


European Association for Chemical and Molecular Sciences, EuCheMS
Division of Food Chemistry

European Federation for the Science and Technology of Lipids
... is a federation of European National Lipids, Fats & Oils Societies and Associations, accepting individuals and enterprises as members

International Food Information Council Foundation
The IFIC Foundation is the educational arm of IFIC. IFIC's mission is to communicate science-based information on food safety and nutrition to health and nutrition professionals, educators, journalists, government officials and others providing information to consumers




Related Books and Scientific Literature: Food Chemistry


Book recommendation

Srinivasan Damodaran, Kirk Parkin, Owen R. Fennema

Fennema's Food Chemistry

The latest edition of the most respected internationally-recognized reference in food chemistry for over 30 years, Fennema's Food Chemistry introduces new contributing experts for several chapters and examines the latest research in biotechnology in an entirely new chapter: Impact of Biotechnology on Food Supply and Quality.

All chapters reflect recent updates and advances and, where appropriate, expand and evolve their focus to highlight recent findings in molecular interactions and the connection between bioactive agents in food and human health. Divided into three sections the book covers major and minor food components as well as food systems. Useful appendices include the international system of units, conversion factors, and Greek alphabet.

CRC; 4 edition; 2007


Book recommendation

Sergio Caroli

The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry

Atomic spectroscopy and mass spectrometry are important tools for identifying and quantifying trace elements in food products-elements that may be potentially beneficial or potentially toxic. The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry teaches the reader how to use these advanced technologies for food analysis. With chapters written by internationally renowned scientists, it provides a detailed overview of progress in the field and the latest innovations in instrumentation and techniques.

This is a core reference for scientists in food laboratories in the public andprivate sectors and academia, as well as members of regulatory bodies that deal with food safety.

Wiley-Interscience; 2007





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Entries: 31

Last update 30.04.2016

Keywords: Food Chemistry, basics, information, theory, applications, education, research





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