scholarly journals Food science articles in a post-COVID-19 era

Discover Food ◽  
2021 ◽  
Vol 1 (1) ◽  
Author(s):  
Charis M. Galanakis
Keyword(s):  
Food Science

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

Statistics for food science ‐ V part C: non‐parametric ANOVA

1998 ◽  
Vol 98 (2) ◽  
pp. 102-108 ◽  
Author(s):  
John A. Bower
Keyword(s):  
Food Science ◽  
Part C ◽  
Non Parametric

Magnetic resonance in food science (J.-P. Renou, P.S. Belton, G.A. Webb, Eds.)

2011 ◽  
Vol 21 (6) ◽  
pp. 324-324
Author(s):  
Antony Sanchez-Ferrer
Keyword(s):  
Magnetic Resonance ◽  
Food Science
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