Chemistry of food
Food chemistry deals with the biochemical nature of food, its properties and how they are processed in the body. It involves the study of chemical components from such as proteins, vitamins, minerals, lipids, amino acids, fats, carbohydrates and many more. The study also involves how food properties change upon certain food processing techniques and ways to prevent it or enhance. For example apple can be prevented from browning by application of acidic substances such as lemon juice. An example for enhancement includes addition of microorganisms that convert lactose to lactic acid.
The effect of different storage conditions may lead to change in physical and chemical properties of food products. Such as high temperature causes denaturation of proteins in food and temperature also causes break down of long chain fatty acids in oils. Thus making it unfit for consumption. Food chemistry deals with all these physical and chemical changes in food and ways to prevent them.
Edelweiss Journal of Food Science and Technology publishes articles related to food science and technology and cover various topics such as nutrition, health, dietetics, clinical nutrition and many more. Articles related to food chemistry can be research, review or Case reports. All of these types of manuscripts are welcomed to publish in the Edelweiss Journal of Food Science and Technology. This Journal is running by Edelweiss publications with eminent editors for peer review process.