[Food chemistry].
نویسنده
چکیده
منابع مشابه
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...
متن کاملKicking off the 60th anniversary.
Info for Advertisers Larger Cover January 11, 2012 Volume 60, Issue 1 Pages 1-538 EDITORIAL PERSPECTIVES ANALYTICAL METHODS BIOACTIVE CONSTITUENTS BIOFUELS AND BIOPRODUCTS CHEMISTRY CHEMICAL ASPECTS OF BIOTECHNOLOGY/MOLECULAR BIOLOGY CHEMICAL ASPECTS OF FOOD SAFETY CHEMICAL CHANGES INDUCED BY PROCESSING/STORAGE CHEMICAL COMPOSITION OF FOODS/FEEDS CROP AND ANIMAL PROTECTION CHEMISTRY ENVIRONMENT...
متن کاملRecent trends and advances in food chemistry and analysis: research highlights from the IX Italian Congress of Food Chemistry.
The IX Italian Congress of Food Chemistry (ChimAlSi_2012) contributed 12 lectures, 66 conferences, and 290 posters to the wealth of food knowledge; these were presented in four sessions: food safety, analytical techniques, bioactive compounds, and nutraceuticals. Emerging topics were discussed in two workshops dealing with food contaminants, and food and health. It has been an excellent forum f...
متن کاملMicroencapsulation 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 ...
متن کاملFood 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 ...
متن کاملAntioxidant Capacity and Antioxidants of Strawberry, Blackberry, and Raspberry Leaves
1department of Food Chemistry and Analysis, 3department of Chemistry of Natural Compounds and 6department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, institute of Chemical Technology in Prague, Prague, Czech republic; 2department of organic Chemistry, Ghent university, Ghent, Belgium; 4department of Chemistry, Laboratory of organic Chemistry, university...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید
ثبت ناماگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید
ورودعنوان ژورنال:
- Bollettino chimico farmaceutico
دوره 113 3 شماره
صفحات -
تاریخ انتشار 1974