Data/hora: 13/06/2024 06:06:16

Provedor de dados: 	17	
País: 	United Kingdom	
Título: 	Food Physical Chemistry and Biophysical Chemistry	
Autores: 	I.C. Baianu.	
Data: 	2011-11-05	
Ano: 	2011	
Palavras-chave: 	Biotechnology; Chemistry; Genetics &amp; Genomics; Microbiology; Molecular Cell Biology; Pharmacology; Bioinformatics; Plant Biology.	
Resumo: 	Food Physical Chemistry is considered to be a branch of Food Chemistry^1,2^ concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of foods^3,4,5,6^.  This field encompasses the &amp;#x22;physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods&amp;#x22;^7^. Two rapidly growing, related areas are Food Biotechnology and Food Biophysical Chemistry.  &amp;#xd;&amp;#xa;	
Tipo: 	Manuscript	
Identificador: 	http://precedings.nature.com/documents/6573/version/1

oai:nature.com:10101/npre.2011.6573.1

http://hdl.handle.net/10101/npre.2011.6573.1	
Fonte: 	Nature Precedings	
Fonte: 	Creative Commons Attribution 3.0 License