Food chemistry deals with the production, processing, distribution, preparation, evaluation, and utilization of food. Food chemists work with plants that have been harvested for food, and animals that have been slaughtered for food. Food chemists are concerned with how these food products are processed, prepared, and distributed. For example, to address consumer demands, some food chemists are involved with finding fat and sugar substitutes that do not alter food taste and texture. The food 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.
Journal Article is sometimes called a Scientific Article, a Peer-Reviewed Article, or a Scholarly Research Article. Together, journal articles in a particular field are often referred to as The Literature.
Journal articles are most often Primary Research Articles. However, they can also be Review Articles. These types of articles have different aims and requirements. Sometimes, an article describes a new tool or method. Because articles in scientific journals are specific, meticulously cited and peer-reviewed, journal databases are the best place to look for information on previous research on your species. Without a background in the field, journal articles may be hard to understand - however, you do not need to understand an entire article to be able to get valuable information from it.
Last date updated on September, 2014