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Denaturation is the process by which foods or liquids are made unpleasant or dangerous to consume; it is done by adding a substance known as a denaturant. Aversive agents —primarily bitterants and pungent agents —are often used to produce an unpleasant flavor.
Denaturation (biochemistry), a structural change in macromolecules caused by extreme conditions; Denaturation (fissile materials), transforming fissile materials so that they cannot be used in nuclear weapons; Denaturation (food), intentional adulteration of food or drink rendering it unfit for consumption while remaining suitable for other uses
In biochemistry, denaturation is a process in which proteins or nucleic acids lose folded structure present in their native state due to various factors, including application of some external stress or compound, such as a strong acid or base, a concentrated inorganic salt, an organic solvent (e.g., alcohol or chloroform), agitation and radiation, or heat. [3]
Phytosociology, also known as phytocoenology or simply plant sociology, is the study of groups of species of plant that are usually found together. Phytosociology aims to empirically describe the vegetative environment of a given territory. A specific community of plants is considered a social unit, the product of definite conditions, present ...
The sociology of science involves the study of science as a social activity, especially dealing "with the social conditions and effects of science, and with the social structures and processes of scientific activity." [149] Important theorists in the sociology of science include Robert K. Merton and Bruno Latour.
Agroecology is an applied science that involves the adaptation of ecological concepts to the structure, performance, and management of sustainable agroecosystems. [26] In Latin America, agroecological practices have a long history and vary between regions but share three main approaches or levels: plot scale, farm scale, and food system scale. [27]
The sociology of food is the study of food as it relates to the history, progression, and future development of society, encompassing its production, preparation, consumption, and distribution, its medical, ritual, spiritual, ethical and cultural applications, and related environmental and labour issues.
Because food science is a multi-disciplinary field, food physical chemistry is being developed through interactions with other areas of food chemistry and food science, such as food analytical chemistry, food process engineering/food processing, food and bioprocess technology, food extrusion, food quality control, food packaging, food ...