The study of both physical and chemical interactions of food in terms of physical and chemical principles applied to food systems. It deals with the physicochemical principles of the reactions and conversions that occur during the manufacture, handling and storage.
Food chemistry experiments contains three major sections titled carbohydrated, lipids and proteins.
Related Journals of Food chemistry Experiments
Journal of Experimental Food Chemistry, Journal of Microbial & Biochemical Technology, Fermentation Technology, Journal of Tropical Diseases & Public Health, Journal of Molecular Pharmaceutics & Organic Process Research, Journal of Food & Industrial Microbiology, Journal of Agricultural and Food Chemistry, Journal of Food Science, Journal of the Science of Food and Agriculture, Molecular Nutrition and Food Research, Journal of Food Composition and Analysis.