Results 331 to 340 of about 9,929,917 (363)
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Journal of Chemical Education, 2009
Provides a listing of additional resources available through JCE for exploring food science.
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Provides a listing of additional resources available through JCE for exploring food science.
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Gastronomica, 2011
There is currently a heated debate about the role of food processing, and the science and technology that supports it, with many food activists strongly opposing any kind of processed foods. We acknowledge that there are problems associated with the modern diet in many developed countries, such as diet-related diseases (e.g., obesity, hypertension ...
Eric A. Decker +3 more
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There is currently a heated debate about the role of food processing, and the science and technology that supports it, with many food activists strongly opposing any kind of processed foods. We acknowledge that there are problems associated with the modern diet in many developed countries, such as diet-related diseases (e.g., obesity, hypertension ...
Eric A. Decker +3 more
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Stimulus-responsive hydrogels in food science: A review
Food Hydrocolloids, 2022Zhongyu Yang +9 more
semanticscholar +1 more source
Nutrition & Food Science, 1974
Dr. Greenwood introduced his paper by defining food science as the application of the basic scientific disciplines, including biology, microbiology, chemistry, physics and engineering to problems of ensuring a plentiful supply of food of high quality and nutritive value in today's society.
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Dr. Greenwood introduced his paper by defining food science as the application of the basic scientific disciplines, including biology, microbiology, chemistry, physics and engineering to problems of ensuring a plentiful supply of food of high quality and nutritive value in today's society.
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Applications of NMR to Food to Food Science
1996Publisher Summary This chapter provides an insight on applications of nuclear magnetic resonance (NMR) to food science. It also considers two new NMR methods, which prove to be of general usefulness. These are magic angle spinning for improved resolution in proton spectra, and the use of Z spectroscopy in which polarization is transferred from ...
Ana M. Gil +2 more
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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 ...
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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 ...
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The NOVA classification system: A critical perspective in food science
, 2021R. Petrus +3 more
semanticscholar +1 more source
Peptidomics: new trends in food science
Current Opinion in Food Science, 2021S. Martini, L. Solieri, D. Tagliazucchi
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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.
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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.
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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 ...
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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