food chemistry
71Dale Bumpers College of Agricultural, Food and Life Sciences — Dale Bumpers College of Agricultural, Food, and Life Sciences Bumpers College Established 1905 Type Public Endowment $15 Million Dean Lalit Verma (Interim/2008) …
72Scavenger (chemistry) — A scavenger in chemistry is a chemical substance added to a mixture in order to remove or inactivate impurities or unwanted reaction products. Their use is wide ranged: In atmospheric chemistry, the most common scavenger is the hydroxyl radical,… …
73Vesicle (biology and chemistry) — Scheme of a simple vesicle (liposome). A vesicle is a bubble of liquid within another liquid, a supramolecular assembly made up of many different molecules. More technically, a vesicle is a small membrane enclosed sack that can store or transport …
74List of antioxidants in food — Vitamins = *Vitamin A (retinol), also synthesized by the body from beta carotene, protects dark green, yellow and orange vegetables and fruits from solar radiation damage, and is thought to play a similar role in the human body. Carrots, squash,… …
75List of purification methods in chemistry — Purification in a chemical context is the physical separation of a chemical substance of interest from foreign or contaminating substances. The following list of chemical purification methods should not be considered exhaustive. * Filtration is a …
76Cross-validation (analytical chemistry) — Cross validation is an approach by which the sets of scientific data generated using two or more methods are critically assessed [1]. The cross validation can be categorized as method validation [1] analytical data validaion[citation needed] See… …
77Filter (chemistry) — In domestic food and drink preparation where bulk solids are removed from liquids, this is often called a strainer. Filtrate is the liquid produced after filtering a suspension of a solid in a liquid.Filtrand (or Residue) is the solid residue… …
78agricultural chemistry — The application of science to assist in the production of food crops and the improvement of such crops from the standpoint of nutrition …
79Trans fat — Types of fats in food Unsaturated fat Monounsaturated fat Polyunsaturated fat Trans fat Cis fat Omega fatty acids: ω−3 ω−6 ω−9 Saturated fat Interesterified fat See also Fatty acid …
80Polyphenol — Plant derived polyphenol, tannic acid, formed by esterification of ten equivalents of the phenylpropanoid derived gallic acid to a monosaccharide (glucose) core from primary metabolism …
