The Chemistry of Food Ingredients

Several numbers of food items whether in raw form or in processed form comprises food ingredient and their interplay make whole food items. The study of chemical processes and interactions of all organic and inorganic components of foods is called Food chemistry. The organic or more appropriately the biological substances consist of such items as poultry, meat, milk, lettuce and beer as examples. It is related to biochemistry in its main components such as carbs, fats, and proteins, but it also includes areas such as water, micro nutrients, enzymes, food additives, flavors, and colors. This discipline also covers how products transform under certain food processing method and technique either to enhance or to prevent them from happening. A best case in point of enhancing a process would be to encourage fermentation of dairy products with microbes that convert lactose to lactic acid. An preventive example is to stopping the surface browning of freshly cut apples or potatoes using lemon juice or other acidulated water.

  • Application of chemo metrics to food chemistry
  • Analytical chemistry methods in foodomics
  • Chemistry of baked food
  • Enzyme analysis of Diary, vegetable and crop foods
  • Flavor and texture of food

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