ISSN: 1939-067X

Journal of Experimental Stroke & Translational Medicine

Scholarly Food Biotechnology Journal

 A field of food science in which current biotechnological techniques are applied is called food biotechnology or food developed from organisms which have made unique improvements to their DNA using genetic engineering methods. The use of food biotechnology dates back to the time of the Sumerians and Babylonians thousands of years ago. Those groups of people used yeast to make fermented drinks like beer. Food science and food biotechnology were then progressed to include the discovery of enzymes and their function in food fermentation and digestion. Further technological development of enzymes arose with this discovery. Scholarly journal is a peer-reviewed journal that publishes scholarships related to an academic specialty in question. Scholarly publications operate as platforms for proposing and discussing innovative work and denouncing current studies to be scrutinised. Typically, content takes the form of articles that present original research, review articles and book reviews. The term Scholarly Journal applies to all fields of scholarly publications; this article discusses aspects common to all field journals in academia. The journal covers a broad variety of subjects in this area including: Crop Biotechnology, Animal Biotechnology, Food Biology, Obesity, Food Biotechnology, Biochemical and Bioprocess Engineering, Metabolic and Genetic Engineering in Food Science, Food Microbiology, Food Science and Technology Nano-Biotechnology, Biopolymers as Food Packaging Products, Role of Microorganisms in Waste Treatment.  

High Impact List of Articles

Relevant Topics in Clinical