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 : Theoretical modeling in organic nanophotonics: Processes and devices
Alexander Bagaturyants, Russian Academy of Science, Russian Federation
Title : The EVA technique in analytical biochemistry
Pier Giorgio Righetti, Milan Polytechnic, Italy
Title : Lattice vibrations and atomic reactions governing reversible behavior of shape memory alloys
Osman Adiguzel, Firat University, Turkey
Title : Are you harming the environment with your research ? Introducing novel environmentally friendly chemistries
Thomas J Webster, Interstellar Therapeutics, United States
Title : Reactive oxygen species (ROS) act as chemical switch from supporting survival to death of cancer cells
Kaushala Prasad Mishra, Bhabha Atomic Research Center, India
Title : H2S: A new comprehension of its role in human activity
Startsev Anatolii Nikolaevich, G.K. Boreskov Institute of Catalysis, Russian Federation