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Scholarly Food Biotechnology Journal | Open Access Journals
Journal of Experimental Food Chemistry

Journal of Experimental Food Chemistry

ISSN: 2472-0542

Open Access
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Scholarly Food Biotechnology Journal

Scholarly Food Biotechnology Journal is the peer reviewed journal publishing articles, full length articles, case report including the technologies field of food processing, biotechnology, food fermentation. Food biotechnology is the utilization of innovation to change the qualities of our food sources. Our food sources are creatures, plants, and microorganisms. With food biotechnology, we make new types of creatures and plants, for instance, explicitly creatures and plants that we eat. These new species have wanted healthful, creation, and advertising properties. As probably the most seasoned type of food protection, aging has assumed a key job in empowering individuals to endure times of food lack. Aging was the most punctual type of food biotechnology. Aged nourishments are the significant gathering of 'practical food sources,' which give additional advantages to our eating regimen past those normal from the significant supplements present. Maturation may bring about specific attractive supplements getting all the more promptly accessible or in the measure of less alluring or poisonous segments being limited. Information on the components by which explicit microorganisms and their chemicals change nourishments during aging encourages control of the maturation procedure. The conventional specialty of making a specific item has been affected dynamically by logical information, yet it despite everything has a significant job in mix with it.

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Citations: 389

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

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