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About: Food physical chemistry     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:Substance100020090, within Data Space : dbpedia.demo.openlinksw.com associated with source document(s)

Type: yago:Food100021265yago:Matter100020827yago:PhysicalEntity100001930yago:Substance100020090 New Facet based on Instances of this Class

Food physical chemistry is considered to be a branch of Food chemistry concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of foods. This field encompasses the "physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods."