food chemistry


Also found in: Wikipedia.

food chemistry

[′füd ‚kem·ə·strē]
(food engineering)
A specialized phase of food technology concerned with an understanding of the fundamental changes of composition and the physical condition of foodstuffs which may occur during and subsequent to industrial processing.
References in periodicals archive ?
In a paper called the 'Inhibition of Oral Pathogens Adhesion to Human Gingival Fibroblasts by Wine Polyphenols Alone and in Combination with an Oral Probiotic,' published in the Journal of Agricultural and Food Chemistry last week, Adelaida Esteban-Fernandez and her team found that the polyphenols in wine restrict the presence of harmful bacteria in the mouth.
For this study, in the Journal of Agricultural and Food Chemistry, scientists looked into whether wine polyphenols might also be good for oral health.
EuroScicon invites all the participants from all over the world to attend 3rd International Conference on Agricultural & Food Chemistry during July 23-24 2018 at Rome, Italy which includes prompt Keynote presentations, Oral talks (Speaker forum and Young research forum), Poster presentations, Workshops and Exhibitions.
It features a multidisciplinary team from more than 40 nationalities with knowledge that spans the whole spectrum of life sciences, including biology, biochemistry, pharmacology, engineering, food chemistry, medicine, nutritional science, pharmacy science, toxicology and veterinary medicine.
Swiss inspection, verification, testing and certification company SGS has acquired Canadian microbiology and food chemistry testing services laboratory ILC, the company said.
The centre allows Australian food businesses to access technology and product development services including computer-aided design and research capabilities in food chemistry, packaging design and ethics.
sinensis and mongolica ) of sea buckthorn (Hippophae rhamnoides )", Journal of Agriculture and Food Chemistry, 50(10): 3004-3009 (2002)
Journal of Agricultural Food Chemistry, 51: 2144-2155.
Tobias Hoch, Department of Chemistry and Pharmacy, Food Chemistry, Room: 3.
Writing in the Journal of Agricultural and Food Chemistry, they describe regions in the plant's genetic code linked to rubber production.
She covers measurements and units, basic food chemistry, water in culinary transformations, carbohydrates, proteins, fats and oils, sensory properties of foods as keys to developing the perfect bite, and food additives.