CHEMISTRY AND ITS RELATIONS TO DAILY LIFE
CONTENTS 1 PHYSICAL CHEMISTRY ON FOOD SCIENCE AND TECHNOLOGY 2 PHYSICOCHEMICAL PROPERTIES AND EXTRACTION METHODOLOGIES OF AGROINDUSTRIAL WASTES TO PRODUCE BIOACTIVE COMPOUNDS 3 PHYSICOCHEMICAL PROPERTIES OF PRODUCTS MADE FROM MIXTURES OF CORN AND LEGUMES 4 ANALYSIS OF PHYSICOCHEMICAL AND NUTRITIONAL PROPERTIES OF RAMBUTAN (NEPHELIUM LAPPACEUM L ) FRUIT 5 DEVELOPMENT OF MODERN ELECTROANALYTICAL TECHNIQUES BASED ON ELECTROCHEMICAL SENSORS AND BIOSENSORS TO QUANTIFY SUBSTANCES OF INTEREST IN FOOD SCIENCE AND TECHNOLOGY 6 POMEGRANATE SEEDS AS A POTENTIAL SOURCE OF PUNICIC ACID: EXTRACTION AND NUTRACEUTICAL BENEFITS 7 NUTRITIONAL EVALUATION OF WASTE IN THE CITRUS INDUSTRY 8 MICROENCAPSULATION AS A TECHNOLOGICAL ALTERNATIVE IN THE FOOD INDUSTRY FOR CONSERVATION OF BETALAINES 9 NANOEMULSIONS FOR EDIBLE COATINGS: STABILIZING AND BIOACTIVE PROPERTIES 10 ENHANCING THE ADDED VALUE OF SORGHUM BY BIOMOLECULE CONTENT AND BIOPROCESSING 11 EFFICIENCY OF FERTILIZER APPLICATION ON SPRING WHEAT IN THE CONDITIONS OF THE URAL REGION