Matches in DBpedia 2016-04 for { <http://dbpedia.org/resource/Food_chemistry> ?p ?o }
- Food_chemistry abstract "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, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of dairy products with microorganisms that convert lactose to lactic acid; an example of preventing a process would be stopping the browning on the surface of freshly cut Red Delicious apples using lemon juice or other acidulated water.".
- Food_chemistry wikiPageExternalLink food-chemistry.
- Food_chemistry wikiPageExternalLink agfd.
- Food_chemistry wikiPageExternalLink UK.
- Food_chemistry wikiPageExternalLink food_chem.
- Food_chemistry wikiPageExternalLink mexican-wedding-cookie-recipe.html.
- Food_chemistry wikiPageExternalLink www.publicanalyst.com.
- Food_chemistry wikiPageID "7888444".
- Food_chemistry wikiPageLength "13604".
- Food_chemistry wikiPageOutDegree "161".
- Food_chemistry wikiPageRevisionID "707646572".
- Food_chemistry wikiPageWikiLink Acidulated_water.
- Food_chemistry wikiPageWikiLink Agar.
- Food_chemistry wikiPageWikiLink Agricultural_chemistry.
- Food_chemistry wikiPageWikiLink Aliphatic_compound.
- Food_chemistry wikiPageWikiLink American_Chemical_Society.
- Food_chemistry wikiPageWikiLink Amphiphile.
- Food_chemistry wikiPageWikiLink Anemia.
- Food_chemistry wikiPageWikiLink Apple.
- Food_chemistry wikiPageWikiLink Aromaticity.
- Food_chemistry wikiPageWikiLink Bacteria.
- Food_chemistry wikiPageWikiLink Baking.
- Food_chemistry wikiPageWikiLink Beer.
- Food_chemistry wikiPageWikiLink Beriberi.
- Food_chemistry wikiPageWikiLink Biochemistry.
- Food_chemistry wikiPageWikiLink Bread.
- Food_chemistry wikiPageWikiLink Brewing.
- Food_chemistry wikiPageWikiLink Brix.
- Food_chemistry wikiPageWikiLink Browning_(food_process).
- Food_chemistry wikiPageWikiLink Cabbage.
- Food_chemistry wikiPageWikiLink Calcium.
- Food_chemistry wikiPageWikiLink Carbohydrate.
- Food_chemistry wikiPageWikiLink Carbon.
- Food_chemistry wikiPageWikiLink Carl_Wilhelm_Scheele.
- Food_chemistry wikiPageWikiLink Catalysis.
- Food_chemistry wikiPageWikiLink Category:Food_chemistry.
- Food_chemistry wikiPageWikiLink Cheese.
- Food_chemistry wikiPageWikiLink Chemical_polarity.
- Food_chemistry wikiPageWikiLink Chemical_substance.
- Food_chemistry wikiPageWikiLink Cholesterol.
- Food_chemistry wikiPageWikiLink College.
- Food_chemistry wikiPageWikiLink Complete_protein.
- Food_chemistry wikiPageWikiLink Copper.
- Food_chemistry wikiPageWikiLink Dairy.
- Food_chemistry wikiPageWikiLink Dextran.
- Food_chemistry wikiPageWikiLink Dietary_element.
- Food_chemistry wikiPageWikiLink Dietary_supplement.
- Food_chemistry wikiPageWikiLink ELISA.
- Food_chemistry wikiPageWikiLink E_number.
- Food_chemistry wikiPageWikiLink Egg_(food).
- Food_chemistry wikiPageWikiLink Emulsion.
- Food_chemistry wikiPageWikiLink Enzyme.
- Food_chemistry wikiPageWikiLink Essential_fatty_acid.
- Food_chemistry wikiPageWikiLink European_Union.
- Food_chemistry wikiPageWikiLink Fat.
- Food_chemistry wikiPageWikiLink Fatty_acid.
- Food_chemistry wikiPageWikiLink Flavor.
- Food_chemistry wikiPageWikiLink Flavorist.
- Food_chemistry wikiPageWikiLink Food_Chemistry_(journal).
- Food_chemistry wikiPageWikiLink Food_additive.
- Food_chemistry wikiPageWikiLink Food_allergy.
- Food_chemistry wikiPageWikiLink Food_and_Bioprocess_Technology.
- Food_chemistry wikiPageWikiLink Food_and_Drug_Administration.
- Food_chemistry wikiPageWikiLink Food_coloring.
- Food_chemistry wikiPageWikiLink Food_composition_data.
- Food_chemistry wikiPageWikiLink Food_drying.
- Food_chemistry wikiPageWikiLink Food_engineering.
- Food_chemistry wikiPageWikiLink Food_fortification.
- Food_chemistry wikiPageWikiLink Food_microbiology.
- Food_chemistry wikiPageWikiLink Food_packaging.
- Food_chemistry wikiPageWikiLink Food_physical_chemistry.
- Food_chemistry wikiPageWikiLink Food_preservation.
- Food_chemistry wikiPageWikiLink Food_processing.
- Food_chemistry wikiPageWikiLink Food_rheology.
- Food_chemistry wikiPageWikiLink Food_safety.
- Food_chemistry wikiPageWikiLink Food_science.
- Food_chemistry wikiPageWikiLink Food_storage.
- Food_chemistry wikiPageWikiLink Food_technology.
- Food_chemistry wikiPageWikiLink Froot_Loops.
- Food_chemistry wikiPageWikiLink Frozen_food.
- Food_chemistry wikiPageWikiLink Fructose.
- Food_chemistry wikiPageWikiLink Generally_recognized_as_safe.
- Food_chemistry wikiPageWikiLink Glucose.
- Food_chemistry wikiPageWikiLink Grain.
- Food_chemistry wikiPageWikiLink Harvey_Washington_Wiley.
- Food_chemistry wikiPageWikiLink Humphry_Davy.
- Food_chemistry wikiPageWikiLink Hydrogen.
- Food_chemistry wikiPageWikiLink Hydrophile.
- Food_chemistry wikiPageWikiLink Hydrophobe.
- Food_chemistry wikiPageWikiLink Hydroxyl.
- Food_chemistry wikiPageWikiLink Institute_of_Food_Technologists.
- Food_chemistry wikiPageWikiLink Iron.
- Food_chemistry wikiPageWikiLink Johan_Gottschalk_Wallerius.
- Food_chemistry wikiPageWikiLink Juice.
- Food_chemistry wikiPageWikiLink Kelloggs.
- Food_chemistry wikiPageWikiLink Lactic_acid.
- Food_chemistry wikiPageWikiLink Lactose.
- Food_chemistry wikiPageWikiLink Legume.
- Food_chemistry wikiPageWikiLink Lemon.
- Food_chemistry wikiPageWikiLink Lettuce.