Food chemistry
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.
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