Journal of Experimental Food Chemistry

Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo (USP), São Paulo, SP, Brazil

Publications

• Mini Review   
  Food Products and its Evaluation Techniques
  Author(s): Elizabete Wenzel*
  
  Foods are a concoction of elements that can provide the body with nutrients that, once metabolised, are primarily utilised to produce energy, heat, replenishment and material for organs and tissues to grow. This ensures the regular performance of critical processes required for the human body's growth. In order to describe foods' nutritional and market values, it is important to understand their chemical makeup and the characteristics of the components that make up each one... Read More»
  DOI: 10.37421/ 2472-0542.2022.8. 423

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