alexa Research-food-biotechnology-articles|OMICS International|Journal Of Food Processing And Technology

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Research Food Biotechnology Articles

A branch of food science in which modern biotechnological techniques are applied is called as food biotechnology or foods produced from organisms that have had specific changes introduced into their DNA using the methods of genetic engineering. The use of food biotechnology dates back to thousands of years ago to the time of the Sumerians and Babylonians. These groups of people used yeast to make fermented beverages such as beer. Food science and food biotechnology was then progressed to include the discovery of enzymes and their role in fermentation and digestion of foods. With this discovery, further technological development of enzymes emerged. 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.
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Last date updated on June, 2014

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