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Chemistry of food additives, contaminants, processing aids, and agro-chemicals, together with their metabolism, toxicology and food fate. We also accept Analytical Papers related to the microbiological, sensory, nutritional, physiological, authenticity and origin aspects of food.
Read the latest articles of Food Chemistry at ScienceDirect.com, Elsevier’s leading platform of peer-reviewed scholarly literature
Read the latest articles of Food Chemistry at ScienceDirect.com, Elsevier’s leading platform of peer-reviewed scholarly literature.
31 de mai. de 2017 · This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors.
Food Chemistry, Function and Analysis provides a suite of reference books focussing on food chemistry, the functions of food in relation to health and the analytical methods and approaches used by scientists in the area.
Provides a quick reference to facilitate the understanding of the chemical aspect of all important food areas. Involves some very fast growing areas such as functional foods and nutraceuticals, unconventional food processing, food safety and toxicology as well as nanotechnology.
Food 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, milk as examples.
