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Food Chemistry

Food chemistry is the branch of science that deals with the chemistry behind the biological nature of food their properties and how they are processed in the body. It is also involved in the study of the chemical components from proteins to carbohydrates. Food Chemistry relates to major and minor components of food
•    Food processing in solving nutrition problems
•    Nutrition and metabolism
•    Fruits – Biochemistry and nutritional values
•    Synergic combination of natural bioactive compounds
•    Lipids
•    Food proteins
•    Colour
•    Flavours
•    Food additives
•    Minerals


 

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