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Journal of Agricultural and Food Chemistry.
This article was published in the following journal.
Name: Journal of agricultural and food chemistry
The 53rd North American Chemical Residue Workshop was held in July 2016. This is a brief review of the workshop including the awarding of the 2nd NACRW Excellence award to Dr. Andre de Kok. It is also...
Ceria (CeO2) has received much attention in the global nanotechnology market due to its useful industrial applications. Because of its release to the environment, chemical fate of ceria nanoparticles ...
The purpose of this study is to determine whether this multisectoral agricultural and microcredit loan intervention improves food security, prevent antiretroviral treatment failure, and re...
What is the role of Agricultural biodiversity in improving diet diversity, quality and nutrition?
The aim of this study is to evaluate the potential of reducing young child undernutrition in low-income countries through an integrated program that trains women's groups in agriculture, n...
Very low dose (VLD) cyclobenzaprine at bedtime has shown promise as a treatment for fibromyalgia, but the chemistry of cyclobenzaprine requires new formulation technology for bedtime use. ...
The study investigates the effect of liquid food on the intake of energy and protein compared to solid food. One group will receive dietary counselling in fulfilling their need for energy ...
The science of the chemical composition and reactions of chemicals involved in the production, protection and use of crops and livestock. (From McGraw-Hill Dictionary of Scientific and Technical Terms, 6th ed)
One of a group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with amino acids, peptides, or proteins. Food browning reactions, such as those that occur with cooking of meats, and also food deterioration reactions, resulting in decreased nutritional value and color changes, are attributed to this reaction type. The Maillard reaction is studied by scientists in the agriculture, food, nutrition, and carbohydrate chemistry fields.
The routing of water to open or closed areas where it is used for agricultural purposes.
Cultivated plants or agricultural produce such as grain, vegetables, or fruit. (From American Heritage Dictionary, 1982)
Beneficial microorganisms (bacteria or fungi) encapsulated in carrier material and applied to the environment for remediation and enhancement of agricultural productivity.
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism ...