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Food and Feed chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods by the determination of both major and minor components of food especially nutrients and non-nutrient bioactive compounds. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. Food and Feed chemistry is mainly concerned about nutritional, physiological, sensory, flavour and microbiological aspects of food, bioactive constituents of food (phytochemicals, botanicals and antioxidants), chemistry of food additives, contaminants, and other agro-chemicals, together with their metabolism, toxicology, chemical forms in food, nutrient bioavailability and nutritional status.
Related journals of Food and Feed Chemistry
Journal of Food Processing & Technology, Bioprocessing & Biotechniques Journals, Fermentation Technology Journals, Nutrition & Food Sciences Journals, Nutritional Disorders & Therapy Journals, Vitamins & Minerals Journals, International Journal of Food Contamination, Food Chemistry, Science of Food and Agriculture.