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.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
References in periodicals archive ?
Tobias Hoch, Department of Chemistry and Pharmacy, Food Chemistry, Room: 3.029, Friedrich-Alexander-Universitat Erlangen-Nurnberg, Schlossplatz 4, 91054 Erlangen, Germany.
The antioxidant and free-radical scavenging activities of extract and fractionsfrom corn silk (Zea mays L.) and related flavone glycosides Food Chemistry, 126: 261-269.
Writing in the Journal of Agricultural and Food Chemistry, they describe regions in the plant's genetic code linked to rubber production.
A compound similar to resveratrol can reduce fat accumulation and battle obesity, according to new research published in the Journal of Agriculture and Food Chemistry. *
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.
Gomez-CordovACopyrights Journal of Agricultural and Food Chemistry 55 8498 (2007).
The study is published in ACS' Journal of Agricultural and Food Chemistry. ( ANI )
The reputation of watermelon juice among athletes is getting scientific support in a Journal of Agricultural and Food Chemistry study, which found that juice from the summer favorite fruit can relieve post-exercise muscle soreness.
Additionally, he is a Visiting Professor at the University of Antwerp, teaching food chemistry for MSc students in industrial chemistry.
The findings, published in journal Food Chemistry, showed that a four-fold increase in one type of seaweed boosted anti-fat absorption activity by 75%.
Jukic, "Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols," Food Chemistry, vol.
Easa, "Antioxidant activity and phenolic content of various date palm (Phoenix dactylifera) fruits from Iran," Food Chemistry, vol.