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A retort pouch or retortable pouch is a type of food packaging made from a laminate of flexible plastic and metal foils. It allows the sterile packaging of a wide variety of food and drink handled by aseptic processing and is used as an alternative to traditional industrial canning methods. Retort pouches are used in baby and toddler food ...
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.
Food processing. Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing takes many forms, from grinding grain into raw flour, home cooking, and complex industrial methods used in the making of convenience foods. [1] Some food processing methods play important roles in ...
As of 2023, Annual Review of Food Science and Technology is being published as open access, under the Subscribe to Open model. [1] As of 2024, Journal Citation Reports gives the journal a 2023 impact factor of 10.6, ranking it fifth of 173 journal titles in the category "Food Science & Technology". [2]
Sourdough starter. In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms — yeasts or bacteria —without an oxidizing agent being used in the reaction. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or ...
LWT. (journal) LWT - Food Science and Technology, formerly known as Lebensmittel-Wissenschaft & Technologie (English: Food Science & Technology), is a peer-reviewed scientific journal published by Elsevier. It is the official journal of the Swiss Society of Food Science and Technology and the International Union of Food Science and Technology.
Food is any substance consumed to provide nutritional support and energy to an organism. [2][3] It can be raw, processed, or formulated and is consumed orally by animals for growth, health, or pleasure. Food is mainly composed of water, lipids, proteins, and carbohydrates.
The Journal of Food Science and Technology is a bimonthly peer-reviewed scientific journal covering food science and food technology. It was established in 1964 and is published by Springer Science+Business Media on behalf of the Association of Food Scientists and Technologists of India, of which it is the official journal. The editor-in-chief ...