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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 eight manuscripts selected for this Symposium issue of Journal of Agricultural and Food Chemistry were presented at the 52nd North American Chemical Residue Workshop (NACRW 2015), held July 19-22,...
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)
The routing of water to open or closed areas where it is used for agricultural purposes.
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.
Cultivated plants or agricultural produce such as grain, vegetables, or fruit. (From American Heritage Dictionary, 1982)
An imperfect fungus present on most agricultural seeds and often responsible for the spoilage of seeds in bulk storage. It is also used in the production of fermented food or drink, especially in Japan.
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 ...