Chemistry and Biochemistry of Food

The study of chemical reactions and interactions between the biological and non-biological components of food is known as food chemistry. Given that it deals with food constituents such carbohydrates, lipids, proteins, water, vitamins, and dietary minerals, it has some overlap with biochemistry. The goal of food biochemistry is to improve knowledge of the specific composition of foods, particularly those that provide nutrients that are good to human health.

  • Food and bioprocessed materials chemistry
  • Advances in the Chemistry and Biochemistry of Food
  • Food Chemistry and Flavour
  • Recent Trends and Innovations in Food Chemistry
  • Agrochemicals in Food Production

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