The interactions and chemical process between the biological and non-biological components of food is known as food chemistry. Some of the biological components include meat, poultry, beer and milk. It includes carbohydrates, lipids and proteins in biochemistry.
Chemical reactions are useful in cooking and help to improve the taste. Cooking and chemistry have quite a bit in common. The starting materials in a chemical reaction are called reactants.
Related Journals of Food Chemical reactions
Journal of Experimental Food Chemistry, Journal of Molecular Pharmaceutics & Organic Process Research, Journal of Food & Nutritional Disorders, Journal of Food Processing & Technology, Journal of Nutrition & Food Sciences, Journal of Nutrition & Food Sciences, Journal of Advanced Chemical Engineering, Journal of Excipients and Food Chemicals, Food and Chemical Toxicology, Journal of the Science of Food and Agriculture.