FOOD CHEMISTRY

Food chemistry is the study of chemical process and interaction of all biological and non- biological components of food. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It covers with organic chemistry in that it manages the parts of nourishment, for example, sugars, lipids, proteins, water, vitamins, and dietary minerals. Furthermore, it includes the investigation and improvement of nutrients and preservatives added substances that can be utilized to safeguard the nature of sustenance or to alter its shading, flavor, and taste. Food chemistry plays a major role in ensuring that the food being processed is of high quality and safe for consumption. Understanding food chemistry helps us develop proper ways of handling food and also develop good manufacturing practices.

 

  • Energy Metabolism of Starch
  • Food in Water, Food Proteins, Vitamins and Minerals
  • Chemical Changes During Food Process
  • Metabolism of Food Components
  • Economy of World Food Marketing and Agri-business: Report, Global Issues and Challenges
  • New trends in Food Science & Technology
  • Food Biochemistry

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