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Food Chemistry Innovations | Open Access Journals
Journal of Experimental Food Chemistry

Journal of Experimental Food Chemistry

ISSN: 2472-0542

Open Access
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Food Chemistry Innovations

Food chemistry concerns the production, processing, distribution, preparation, evaluation and use of food. Food chemists work with plants that have been harvested for food and animals that have been slaughtered for food. Food chemists are concerned with how these food products are processed, prepared and distributed. For example, to meet consumer demands, some food chemists are involved in the search for fat and sugar substitutes that do not alter the taste and texture of food. Food substances include items such as meat, poultry, lettuce, beer and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, fats and proteins, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours and colours. The review articles are a summary of the current state of knowledge on a particular research subject. They analyse or discuss research previously published by scientists and academics rather than reporting new research results. The journal article is in the form of systematic reviews and literature reviews and constitutes a form of secondary literature. Systematic reviews determine an objective list of criteria and find all previously published original research articles that meet the criteria. They then compare the results presented in these articles. Literature reviews, on the other hand, provide a summary of what the authors believe to be the best and most relevant previous publications.

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Citations: 389

Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report

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