Food science in the context of "Food pairing"

An academic journal (or scholarly journal) is a periodical publication in which scholarship relating to a particular academic discipline is published. They serve as permanent and transparent forums for the dissemination, scrutiny, and discussion of research. Unlike professional magazines or trade magazines, the articles are mostly written by researchers rather than staff writers employed by the journal. They nearly universally require peer review for research articles or other scrutiny from contemporaries competent and established in their respective fields. Academic journals trace their origins back to the 17th century, with the Philosophical Transactions of the Royal Society being established in 1665 as the first scientific journal.

As of 2012, it is estimated that over 28,100 active academic journals are in publication, with scopes ranging from the general sciences, as seen in journals like Science and Nature, to highly specialized fields. These journals publish a variety of articles including original research, review articles, and perspectives. The advent of electronic publishing has made academic journals more accessible.

Jiangnan University (江南大学) is a public university located in Wuxi, Jiangsu, China. It is affiliated with the Ministry of Education, and co-sponsored with the Jiangsu Provincial Government. The university is part of Project 211 and the Double First-Class Construction.

Previously known as the Wuxi University of Light Industry (无锡轻工大学), Jiangnan University emphasizes on light industry. biotechnology, chemical engineering, food science, mechanical engineering, textile engineering, fashion design, and industrial design.

The calorie is a unit of energy that originated from the caloric theory of heat. The large calorie, food calorie, dietary calorie, or kilogram calorie is defined as the amount of heat needed to raise the temperature of one liter of water by one degree Celsius (or one kelvin). The small calorie or gram calorie is defined as the amount of heat needed to cause the same increase in one milliliter of water. Thus, 1 large calorie is equal to 1,000 small calories.

In nutrition and food science, the term calorie and the symbol cal may refer to the large unit or to the small unit in different regions of the world. It is generally used in publications and package labels to express the energy value of foods in per serving or per weight, recommended dietary caloric intake, metabolic rates, etc. Some authors recommend the spelling Calorie and the symbol Cal (both with a capital C) if the large calorie is meant, to avoid confusion; however, this convention is often ignored.

In organic chemistry, a polyol is an organic compound containing multiple hydroxyl groups (−OH). The term "polyol" can have slightly different meanings depending on whether it is used in food science or polymer chemistry. Polyols containing two, three and four hydroxyl groups are diols, triols, and tetrols, respectively.