The primary structure of a protein — its amino acid sequence — drives the folding and intramolecular bonding of the linear amino acid chain, which ultimately determines the protein's unique ...

While some fruit naturally contain ascorbic acid, citric acid and benzoic acid, these components are added additionally added to fruit juices to increase the shelf life. Although the regulatory limit ...

It oxidises flour's carotenoids, whitening it. When the flour is made into a food product, most of the benzoyl peroxide is converted to benzoic acid, which is a commonly used preservative.