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It is a branch of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and mixtures. A molecular gastronomy dessert served with liquid nitrogen. Nicholas Kurti, Hungarian physicist, and Hervé This, at the INRA in France, coined "Molecular and Physical ...
Food scientists working in Australia A food science laboratory. Food science 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.
Surface chemistry of cooking. In cooking several factors, including materials, techniques, and temperature, can influence the surface chemistry of the chemical reactions and interactions that create food. All of these factors depend on the chemical properties of the surfaces of the materials used. The material properties of cookware, such as ...
The Annals of Clinical & Laboratory Science is a quarterly academic journal. It is the official journal of, and is published by, the Association of Clinical Scientists. It was established in 1971 as Annals of Clinical Laboratory Science by F. William Sunderman [1] and obtained its current title in 1973. As of 2022, the editor-in-chief is Nina ...
The journal covers developments in fundamental and applied research into science related to clinical laboratories. It covers areas such as clinical biochemistry, molecular medicine, hematology, immunology, microbiology, virology, drug measurement, genetic epidemiology, evaluation of diagnostic markers, new reagents and systems, reference materials, and reference values.
The impact factor (IF) or journal impact factor (JIF) of an academic journal is a scientometric index calculated by Clarivate that reflects the yearly mean number of citations of articles published in the last two years in a given journal, as indexed by Clarivate's Web of Science. As a journal-level metric, it is frequently used as a proxy for ...
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. [1][2] The biological substances include such items as meat, poultry, lettuce, beer, milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes ...
The journal is abstracted and indexed in Analytical Abstracts, Cambridge Scientific Abstracts, Chemical Abstracts, Current Contents, Current Index to Statistics, EMBASE, Inspec, PubMed, Science Citation Index, and Scopus. According to the Journal Citation Reports, the journal's 2020 impact factor is 3.491. In 2016 the journal's ranking was 15th ...