Plant chemistry and food web health

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 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...

[Food chemistry].

Food Carbohydrate Chemistry

The reactions of sugars that are critical in food science applications can be organized into a few general types of reactions that are heavily influenced by pH. Although there are a few exceptions, most of these reactions occur under the relatively mild conditions that prevail during processing and storage. This chapter will not address reactions of chemical synthesis and sugar structure proof....

Food physical 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 principles of ...