Food
chemistry is the investigation of compound procedures and communications of all
natural and non-organic parts of nourishments. The
natural substances incorporate such things as meat, poultry, lettuce, brew, and
drain as models. It is like biochemistry in its
primary parts, for example, sugars, lipids, and protein, yet it likewise
incorporates territories, for example, water, nutrients, minerals, compounds,
nourishment added substances, flavors, and hues. This order likewise
incorporates how items change under certain nourishment preparing systems and
courses either to improve or to keep them from occurring. A case of upgrading a
procedure is energize aging of dairy items with microorganisms that
convert lactose to lactic corrosive a case of keeping a procedure would stop
the cooking on the surface of crisply cut apples utilizing lemon juice or other
acidulated water.
Biochemistry
and Modern Applications is a peer reviewed Journal, with rapid publication
process. The topics like DNA
polymerases, Heterochromatin, Ribosome, Non-coding DNA, Cell
biology, Metabolism, Nutritional Biochemistry, Medicinal
Biochemistry and Hormonal Biochemistry are studied. This is not just
limited to above areas. The knowledge related to different biomolecules
and their mechanisms can be studied in the journal of Biochemistry and modern
applications. This journal provides an open access platform for the young
scientists and researchers to share their valuable information regarding the
biomolecules and their mechanism.
Biochemistry
and Modern Applications is an open access scholarly
journal maintaining high standards of scientific excellence and its
editorial board ensures a rapid peer review process.
