Results 291 to 300 of about 1,293,775 (307)
Some of the next articles are maybe not open access.
Endeavour, 2011
In 1319, one William Sperlyng of West Hamme was sent to the pillory for selling 'putrid and poisonous' beef to the citizens of London. Sperlyng claimed that his beef was clean and wholesome, and insisted on the case going before a jury. The jury confirmed that the beef was rotten: it was burnt in front of the unfortunate Sperlyng as he stood in the ...
openaire +2 more sources
In 1319, one William Sperlyng of West Hamme was sent to the pillory for selling 'putrid and poisonous' beef to the citizens of London. Sperlyng claimed that his beef was clean and wholesome, and insisted on the case going before a jury. The jury confirmed that the beef was rotten: it was burnt in front of the unfortunate Sperlyng as he stood in the ...
openaire +2 more sources
The Indian Journal of Nutrition and Dietetics, 2017
Introducing Food Science authored by Robert L. Shewfelt, Alicia Orta- Ramirez and Andrew D.Clarke overviews the food issues, basic principles of food science, commercial food products and food labelling, packaging and recent trends in the principles of nutrition.
openaire +2 more sources
Introducing Food Science authored by Robert L. Shewfelt, Alicia Orta- Ramirez and Andrew D.Clarke overviews the food issues, basic principles of food science, commercial food products and food labelling, packaging and recent trends in the principles of nutrition.
openaire +2 more sources
MRS Bulletin, 2000
Food is such a familiar “material” to all of us that it is easy to overlook the science input required at all stages in its manufacture, from production to consumption. Nevertheless, as the articles in this special issue of MRS Bulletin seek to prove, the materials-science approach is every bit as valid—and as useful—for food as it is for any more ...
openaire +2 more sources
Food is such a familiar “material” to all of us that it is easy to overlook the science input required at all stages in its manufacture, from production to consumption. Nevertheless, as the articles in this special issue of MRS Bulletin seek to prove, the materials-science approach is every bit as valid—and as useful—for food as it is for any more ...
openaire +2 more sources
Food science perspective on food allergy
Allergy, 1998Susan L. Hefle, S.L. Taylor
openaire +3 more sources
1996
The scientific study of food is one of human society’s most important endeavors. Food is necessary for survival, growth, physical ability, and good health. Food processing, handling, preparing, and serving comprise the world’s largest industry. Many factors require that those scientists who choose to study foods be prepared in many of the physical and ...
openaire +2 more sources
The scientific study of food is one of human society’s most important endeavors. Food is necessary for survival, growth, physical ability, and good health. Food processing, handling, preparing, and serving comprise the world’s largest industry. Many factors require that those scientists who choose to study foods be prepared in many of the physical and ...
openaire +2 more sources
The food group and food science
Journal of the Society of Chemical Industry, 1937openaire +2 more sources