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.