Food Chemistry

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors.

Related Journals of Food Chemistry

Journal of Experimental Food Chemistry, Natural Products Chemistry & Research, Journal of Food Processing & Technology, Journal of Nutrition & Food Sciences, Journal of Food chemistry and nutrition, Journal of Nutrition & Food Sciences, Journal of Food Research, Journal of Agricultural and Food Chemistry

 

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