Food Science and Chemistry


Food chemistry is the study of chemical processes and interactions of biological and non-biological components of foods. Some of the biological components include poultry, meat, beer and milk. It includes lipids, carbohydrates and proteins in biochemistry. A specialized phase of food technology concerned with an understanding of the fundamental changes of composition and the physical condition of foodstuffs may occur during industrial processing. Key words are Allergy Clinical Immunology, Food Allergens, Immunology Volume, Food & Nutrition Communication, Nutri Genetics, Clinical Biochemistry.



 


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