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 : Reforming and synthesis of hydrocarbons activated by plasma of gliding discharges in rotating gas flows
Valeriy Chernyak, Taras Shevchenko National University of Kyiv, Ukraine
Title : Scanning Probe Microscopy in Food Science: a review
Nickolas Rigopoulos, University of the Aegean, Greece
Title : Molecular modeling of Imidazoquinazolinedione Derivatives
Karol Heclik, Rzeszow University of Technology, Poland
Title : Shape Reversibility and Thermomechanical Reactions in Shape Memory Alloys
Osman Adiguzel, Firat University, Turkey
Title : Promise of new thermosensitive liposomes loaded with chemotherapeutic drugs for targeted cancer radiotherapy
Kaushala Prasad Mishra, Bhabha Atomic Research Center, India
Title : Beating COVID with Nano Chemistry
Thomas J Webster, Interstellar Therapeutics, United States