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food chemistry |
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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. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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In an upcoming issue of the Journal of Agricultural and Food Chemistry, the researchers report that the urine treatment yielded cabbages that were bigger and carried fewer germs than those grown by either other approach. Jan Delcour, Laboratory of Food Chemistry, Catholic University of Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Heverlee, Belgium; phone: +32 16 321581; fax: + 32 16 321997; email: Jan. Following the lengthy discussion of food chemistry, the managers went upstairs to Greystone's kitchens and donned toques and whites. |
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