Editors Note: Journal of Experimental Food Chemistry (Volume 2, Issue 3)

摘要

Food chemistry envisages the major and minor components of food,their physiological, sensory, ?avour_x005f_x000f_ nutritional and microbiologicalaspects. Нe area of research comprised of bioactive constituents offoods such as phytochemicals, antioxidants and how products changewhile processing of food such as food additives, contaminants andputative health beneft molecules. Historically, experimental foodchemistry began with early trials based on bread, milk and wine. НeVolume 2 Issue 3 of the journal had published two research articles,one describes the ?avour and aging of the wine, another is about porksausage.