CHIMIA, Vol. 65, Issue 06/2011: Nutrition Chemistry in Switzerland
| Nutrition Chemistry in Switzerland |  |
|
All articles of this issue are available on Ingenta. To access the articles you must be a SCS member or a CHIMIA subscriber. |
|
|
Dark chocolate, seafood, salad, vegetables, red wine, cheese, fruits (see pictures) – these are just some examples commonly recognized as delicious foods. The research behind is highlighted in representative contributions in this special issue of CHIMIA, concerning the various aspects of this topic: The methods for qualitative and quantitative analysis, for preparation, isolation and purification of the single components (above the photos); the well-defined chemical structures of biologically active substances and intermediates during their synthesis (around the photos); the applications of those compounds as essential components of nutrition and beyond (below the photos). The importance of chemical sciences to this indeed vital area is obvious. An improved quality of food materials comes along with an enhanced quality of daily life, health and wellness. Potential further developments are discussed.
|
Additional content
 |
Free Content |
 |
Open Access Content |
 |
Subscribed Content. To access the articles you must be a SCS member or a CHIMIA subscriber. |