Food chemistry is the study of all biological and non-biological components of foods' chemical processes and interactions. Meat, poultry, vegetables, beer, and milk are just a few examples of biological materials. It comprises areas like as water, vitamins, minerals, enzymes, food additives, flavours, and colours, and is comparable to biochemistry in terms of its main components such as carbohydrates, lipids, and protein. This field also includes how products change as a result of various food processing procedures, as well as ways to improve or prevent this from happening. Food chemistry is concerned with the chemical structure and properties of food constituents, as well as the chemical changes that occur in food. The ability of food chemistry to counteract the effects of disintegration and spoilage, as well as extend the shelf life of foods, is crucial. Various household compounds, such as common salt in pickles, chutneys, and sauces, aid in food preservation.
Title : The design and development of isoform-selective inhibitors of Hsp90
Brian Blagg, University of Notre Dame, United States
Title : Recent advances of magnetic gold hybrids and nanocomposites, and their potential biological applications
Mirza Muhammad Faran Ashraf Baig, The Hong Kong University of Science and Technology, China
Title : Artificial Intelligence for the design of Improved bio chemistries
Thomas J Webster, Hebei University of Technology, China
Title : Strategies for site-specific recombination with high efficiency and precise spatiotemporal resolution
Xueying Tian, Fudan University, China
Title : Nanotechnology for cancer treatment
Chetna Jain, Gurugram University, India
Title : Breakthroughs and Innovations in photodynamic therapy of tumors by lasers: Overview of our four decades experience
Mohamed El Far, Mansoura University, Egypt