This Special Issue is dedicated to gathering the latest advances in the food sources, chemistry, analysis, composition, formulation, use, experience in clinical

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include s

Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understandin

This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, thi

June 15-17, 2017 London, UK Key Topics : Natural Products, New Sources and Approaches to Natural Products, Natural Products Chemistry, Natural Products Drug Dis