The Journal of Agricultural and Food Chemistry is a peer-reviewed scientific journal, published since 1950 by the American Chemical Society. It is currently indexed in: Chemical Abstracts Service (CAS), Scopus, ProQuest, PubMed, CABI, Ovid, Web of Science, and SwetsWise. The current Editor-in-Chief is James N. Seiber. The journal is indexed in the Agriculture, Applied Chemistry and Food Science and Technology categories of the Journal Citation Reports and has a 2010 impact factor of 2.816.
A new, low-cost way of accurately predicting the antimicrobial properties of honey
Food scientists at The University of Queensland have discovered a new, low-cost way of accurately predicting the antimicrobial properties of honey.
What causes the sunlight flavour in milk?
Most of us have tasted milk that has been left in the sun – it has a distinctive off-flavour. The reason is that milk and other dairy products turn rancid when exposed to light.
Study confirms water quality in glass and plastic bottles
Bottled water sold in Spain is practically free of constituents given off by plastic packaging or glass bottle lids. They are only detected in some cases, albeit in quantities much lower than limits found harmful for health. ...
Institute of Food Research announces test for horse meat
Scientists at the Institute of Food Research on the Norwich Research Park have teamed up with Oxford Instruments to develop a fast, cheap alternative to DNA testing as a means of distinguishing horse meat from beef. Because ...
Researchers turn winemaking waste into fiber supplement, food preservative and flowerpots
(Phys.org) —Researchers at Oregon State University have discovered how to turn the pulp from crushed wine grapes into a natural food preservative, biodegradable packaging materials and a nutritional enhancement for baked ...
An electronic tongue can identify brands of beer
Spanish researchers have managed to distinguish between different varieties of beer using an electronic tongue. The discovery, published in the journal Food Chemistry, is accurate in almost 82% of cases.
Plant compounds studied for food safety chores
Though the price makes you wince, you might just buy that bottle of your favorite olive oil anyway. Perhaps it's exactly what you want for the salad dressing you're making tonight and for your special stir-fry on the weekend.
Researchers determine beneficial compounds in whole-grain rice varieties
Whole-grain brown rice contains 15 vitamins and minerals, including B vitamins, potassium, magnesium, and iron—all nutrients the body needs to grow and develop normally. In addition to these essential nutrients, there are ...
Heat and pressure treatment may affect allergenic proteins in peanuts
U.S. Department of Agriculture (USDA) scientists and their colleagues found that when they applied heat and pressure to roasted peanuts, there was a significantly reduced allergic reaction from the proteins in these peanuts.
French fries' oil content: It's lower with infrared heat
French fries typically soak up a lot of oil while they're in the deep-fat fryer. But U.S. Department of Agriculture (USDA) scientist Zhongli Pan and his colleagues have shown that prepping the raw fries for three minutes ...