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The Journal of Food and Drug Analysis is a quarterly peer-reviewed open-access scientific journal published by the Taiwanese Food and Drug Administration. It contains review and research articles covering food science , pharmacology , and chemical analysis .
Foodomics was defined in 2009 as "a discipline that studies the Food and Nutrition domains through the application and integration of advanced -omics technologies to improve consumer's well-being, health, and knowledge". [1] Foodomics requires the combination of food chemistry, biological sciences, and data analysis.
The Journal of the American Statistical Association (JASA) is the primary journal published by the American Statistical Association, the main professional body for statisticians in the United States. It is published four times a year in March, June, September and December by Taylor & Francis, Ltd on behalf of the American Statistical Association.
Google Scholar is a freely accessible web search engine that indexes the full text or metadata of scholarly literature across an array of publishing formats and disciplines. . Released in beta in November 2004, the Google Scholar index includes peer-reviewed online academic journals and books, conference papers, theses and dissertations, preprints, abstracts, technical reports, and other ...
Foods is a peer-reviewed scientific journal covering various aspects of food science.It is published by MDPI and was established in 2012. The editor-in-chief is Arun K. Bhunia (Purdue University).
To this day, food composition studies remain central to nutrition research into the role of food components and their interactions in health and disease. However, due to increasing levels of sophistication and complexity in nutrition science, there is a greater demand for complete, current and reliable FCD, together with information on a wider ...
Traditionally, food companies would send food samples to laboratories for physical testing. Typical analyses include: moisture (water) by loss of mass at 102 °C; protein by analysis of total nitrogen, either by Dumas or Kjeldahl methods; total fat, traditionally by a solvent extraction, but often now by secondary methods such as NMR
Food scientists working in Australia A food science laboratory. Food science (or bromatology [1]) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.