Food chemistry

The interactions and chemical process between the biological and non-biological components of food is known as food chemistry. Some of the biological components include meat, poultry, beer and milk. It includes carbohydrates, lipids and proteins in biochemistry.

A specialized phase of food technology concerned with an understanding of the fundamental changes of composition and the physical condition of foodstuffs which may occur during and subsequent to industrial processing.

Related Journals of Food chemistry

Journal of Experimental Food Chemistry, Journal of Molecular Pharmaceutics & Organic Process Research, Journal of Food & Nutritional Disorders, Journal of Food Processing & Technology, Journal of Nutrition & Food Sciences, Journal of Agricultural and Food Chemistry, Journal of Food Chemistry and Nutrition, Journal of Agricultural and Food Chemistry , Journal of Food Chemistry & Nanotechnology, Journal of Food Science Education.