Food chemistry

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening.

Overview

Food chemistry can be defined as the study of the chemistry behind the biological and non-biological components of foods. This includes the analysis of the properties of food and the chemical changes it undergoes during handling, storage, and cooking.

Biological and Non-Biological Components

The biological substances include such items as meat, poultry, lettuce, beer, and milk. Non-biological components include water, minerals, enzymes, food additives, flavors, and colors.

Relation to Biochemistry

Food chemistry is closely related to biochemistry, as it deals with the main components of food such as carbohydrates, lipids, and protein. However, it also includes areas that are unique to food, such as water, vitamins, minerals, enzymes, food additives, flavors, and colors.

Food Processing Techniques

Food chemistry also studies how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. This includes processes such as fermentation, baking, and pasteurization.

See Also

• Food science
• Nutrition
• Food technology
• Food preservation
• Food engineering

References

<references />

This article is a stub related to food. You can help WikiMD by expanding it!

• 
•