Food Chemistry and Nutrition

Food chemistry is the subject that deals with chemical methods and interactions of all natural and non-biological components of foods. The biological substances include items such as meat, poultry, lettuce, beer, and milk. It is similar to biochemistry in its principal ingredients 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 commodities change under certain food processing techniques and ways either to improve or to limit them from proceeding. An example of enhancing a process would be to promote fermentation of dairy products with microorganisms that convert lactose to lactic acid.

  • Food Additives
  • Food Physical Chemistry
  • Biochemical Catalysts
  • Enzymes
  • Flavors
  • Food Grade Color
  • Food Proteins
  • Monosaccharide
  • Vitamins
  • Water in Food Systems
  • Minerals

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