Food Chemistry: Food Quality and New Analytical Approaches

Microencapsulation in Food Chemistry

Encapsulation, invented in 1953 by B.K. Green & L. Schleicher employed in the laboratories of the National Cash Register Company, Dayton, USA, is defned as a technology of packaging solids, liquids, or gaseous materials in miniature, sealed capsules that can release their contents at controlled rates under specifc conditions. Encapsulation involves the incorporation of ...

New Dimensions of Agricultural and Food Chemistry

Full: HTML / PDF (726K) Select Citation GC-MS Quantification of Suspected Volatile Allergens in Fragrances. 2. Data Treatment Strategies and Method Performances Maud Bassereau, Alain Chaintreau, Stéphanie Duperrex, Daniel Joulain, Hans Leijs, Gerd Loesing, Neil Owen, Alan Sherlock, Christine Schippa, Pierre-Jean Thorel, and Matthias Vey pp 25 31; (Article) DOI: 10.1021/jf062028l Abstract Full: ...

[Food chemistry].

Quality related communication approaches for organic food

As food quality becomes more complex, consumers are tending to reduce their involvement in the food purchase decisionmaking process. Consequently, prices are becoming more significant as they represent an easy choice criterion when consumers have less information about the differences between the product and process quality inherent in food items (including environmental or social issues). The ...

Food Quality Standards: Quality Issues and Challenges of Food Chain in Burkina Faso

Background: In Burkina Faso, the agricultural sector accounts for 35% of the gross domestic product (GDP) and employs 82% of the active population. The agri-food industries must apply the requirements of the management systems to improve their economic position and ensure sustainable development. The present study aimed to highlight the similarities and particularities of these repositories gro...