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 : Stroboscopic flashes on the netherworld
Pier Giorgio Righetti, Milan Polytechnic, Italy
Title : Novel therapeutics for common and devastating chronic obstructive pulmonary disease
Yong Xiao Wang, Albany Medical College, United States
Title : Theoretical modeling in organic nanophotonic
Alexander Bagaturyants, Russian Academy of Science, Russian Federation
Title : Transfer of chirality: From supramolecular chirality to intrinsic chirality and vice versa
Gerard Coquerel, University of Rouen Normandy, France
Title : Distal functionalization via transition metal catalysis
Haibo Ge, Texas Tech University, United States