{"title":"Editorial Article - Advancements in Analyzing Food Quality","authors":"S. Natarajan","doi":"10.2174/1874256401307010006","DOIUrl":null,"url":null,"abstract":"The continued advancement of analytical technologies enables scientists to enhance their research in characterizing food constituents. In ‘The open food science journal’ we publish articles related to all areas of food science and technology and make these freely available to researcher worldwide. In this issue, we have solicited contributions from leading authors covering various aspects of food safety, its characterization and the usage of food products.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"92 1","pages":"6-7"},"PeriodicalIF":0.0000,"publicationDate":"2013-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Open Food Science Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.2174/1874256401307010006","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
The continued advancement of analytical technologies enables scientists to enhance their research in characterizing food constituents. In ‘The open food science journal’ we publish articles related to all areas of food science and technology and make these freely available to researcher worldwide. In this issue, we have solicited contributions from leading authors covering various aspects of food safety, its characterization and the usage of food products.
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