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 : Eliminating implant failure in humans with nano chemistry: 30,000 cases and counting
Thomas J Webster, Brown University, United States
Title : Synthesis of chitosan composite of metal organic framework for the adsorption of dyes, kinetic and thermodynamic approach
Tooba Saeed, University of Peshawar, Pakistan
Title : Synthesis, ADMET, PASS, molecular docking, and dynamics simulation investigation of novel octanoyl glucoopyranosides & valeroyl ribofuranoside esters.
Hasinul Babu, University of Chittagong, Bangladesh
Title : Expanding and improve the 2D periodic law of Менделееь elements, and construct the "3D periodic law of elements"
Zhongsheng Lee, Zhengzhou Commercial Technician College, China
Title : Advances in plasma-based radioactive waste treatment
Hossam A Gabbar, Ontario Tech University, Canada
Title : Nature meets innovation: Green synthesis of nanoparticles using plant extracts and ionic liquids for a sustainable future
Azeez A Barzinjy, Soran University, Iraq