A branch of food science in which modern biotechnological techniques are applied is called as food biotechnology or foods produced from organisms that have had specific changes introduced into their DNA using the methods of genetic engineering. The use of food biotechnology dates back to thousands of years ago to the time of the Sumerians and Babylonians. These groups of people used yeast to make fermented beverages such as beer. Food science and food biotechnology was then progressed to include the discovery of enzymes and their role in fermentation and digestion of foods. With this discovery, further technological development of enzymes emerged.
The top journals are peer reviewed scholarly journals. These provide high quality, meticulously reviewed and rapid publication, to cater the insistent need of scientific community. These journals are indexed with all their citations noted. The top open access journals are indexed in MEDLINE, PUBMED, SCOPUS, COPERNICUS, CAS, EBSCO and ISI.
Last date updated on June, 2014