Food Chemistry, Review 1 (Meyer, Lillian H.)

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 ...

[Food chemistry].

Book Review: Food: The Chemistry of Its Components: 6th Edition

Studies in Diagnostic Teaching: Lillian

By Catherine Riggs and Charlotte Easby-Grave, Clinic Teacher, University of Pennsylvania "Our Lillian, she don't get on very well at school, so I bring her down here and maybe you can learn her something." Lillian, a large, sallow youngster of ten years, the cause of all the trouble, sat in the corner and smirked and giggled as she heard her name mentioned. '' But she ain't dumb,'' continued Mr...

Food Physical Chemistry and Biophysical Chemistry

Food physical chemistry is considered to be a branch of Food chemistry [1] [2] concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of foods.[3] [4] [5] [6] This field encompasses the "physiochemical principle...