Physical Chemistry of Food

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 of food.

The physiochemical properties of foods are rheological, optical, stability, flavor, these ultimately determine their perceived quality, sensory attributes and behavior during production, storage and consumption.

Related Journals of Physical Chemistry of Food

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 Physical Chemistry & Biophysics, Journal of Food Processing & Technology, Trends in Food Science and Technology.