Analytical Food Chemistry


In order to ensure compliance with food and trade rules, food analysis is a crucial subfield of analytical chemistry. It can offer information about the chemical make-up, processing, quality control (QC), and contamination of foods. A new discipline known as bromatology (from the Greek, which means food) was created as a result of the application of analytical chemistry to the study of food composition. This field of research, currently known as food chemistry, can be viewed as a subset of chemistry that is specifically concerned with the study of food and the qualitative and quantitative characterization of its constituent parts (lipids, proteins, carbohydrates, vitamins, and minerals). Food products can be consumed as-is or put through processes like conservation and transformation, with all the repercussions that come with the possible decline in end product quality.



 


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