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WebFood Chemistry has three open access companion journals: Food Chemistry: X, Food Chemistry: Molecular Sciences and Food Chemistry Advances. The Aims and Scope … WebFood chemistry is the science that deals with chemical composition of foods, with chemical structure and properties of food constituents, and with chemical changes food undergoes during processing and storage. In his work the food chemist relies heavily on knowledge in chemistry. On the other hand, food chemistry is also related to WebFeb 24, 2016 · CARBOHYDRATE CHEMISTRY. DR AMINA TARIQ BIOCHEMISTRY. Introduction. Carbohydrates are one of the three major classes of biological molecules. Carbohydrates are also the most abundant biological molecules. Carbohydrates derive their name from the general formula Cn (H2O). functions. - PowerPoint PPT Presentation lattitudes at watersound