food chemistry
1Food chemistry — is the study of chemical processes and interactions of all biological and non biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its …
2Food Chemistry —   Titre abrégé Food Chem. Discipline Chimie Langue …
3Journal of Agricultural and Food Chemistry —   Titre abrégé J. Agric. Food Chem. Discipline Biochimie …
4Food Additives & Contaminants: Part A Chemistry, Analysis, Control, Exposure & Risk Assessment —   Titre abrégé …
5Food & Function —   Titre abrégé Food Funct. Discipline Chimie Langue …
6Food Hydrocolloids —   Titre abrégé Food Hydrocolloids Discipline Chimie Langue …
7Chemistry & Industry —   Titre abrégé Chem. Ind. Discipline Chimie Langue …
8Food additive — Food additives are substances added to food to preserve flavor or enhance its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or …
9Food science — is a discipline concerned with all technical aspects of food, beginning with harvesting or slaughtering, and ending with its cooking and consumption. It is considered one of the agricultural sciences, and is usually considered distinct from the… …
10Food Technology (magazine) — Food Technology is a monthly food science and technology magazine published by the Institute of Food Technologists (IFT) in Chicago, Illinois. The magazine addresses current issues related to food science and technology, including research,… …