Food Chemistry

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• Food chemistry — is the study of chemical processes and interactions of all biological and non biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its …   Wikipedia

• Journal of Agricultural and Food Chemistry —   Titre abrégé J. Agric. Food Chem. Discipline Biochimie …   Wikipédia en Français

• Food Additives & Contaminants: Part A Chemistry, Analysis, Control, Exposure & Risk Assessment —   Titre abrégé …   Wikipédia en Français

• Food & Function —   Titre abrégé Food Funct. Discipline Chimie Langue …   Wikipédia en Français

• Food Hydrocolloids —   Titre abrégé Food Hydrocolloids Discipline Chimie Langue …   Wikipédia en Français

• Chemistry & Industry —   Titre abrégé Chem. Ind. Discipline Chimie Langue …   Wikipédia en Français

• Food additive — Food additives are substances added to food to preserve flavor or enhance its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or …   Wikipedia

• Food science — is a discipline concerned with all technical aspects of food, beginning with harvesting or slaughtering, and ending with its cooking and consumption. It is considered one of the agricultural sciences, and is usually considered distinct from the… …   Wikipedia

• Food Technology (magazine) — Food Technology is a monthly food science and technology magazine published by the Institute of Food Technologists (IFT) in Chicago, Illinois. The magazine addresses current issues related to food science and technology, including research,… …   Wikipedia

• Food engineering — Bread factory in Germany Food engineering is a multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education for food and related industries. Food engineering includes, but is not limited to …   Wikipedia