Food Physical Chemistry

Food physical chemistry encompasses the realm of food chemistry that delves into the principles of physicochemical reactions and transformations occurring throughout the manufacturing, handling, and storage of food products. The physical attributes of food items assume a pivotal role across all sectors where contemporary technological processes are employed, be it in the generation of raw food materials or the overall food production process. The assessment of physical properties in food and related products stands as a fundamental prerequisite for devising plans, implementing production engineering, and automating processes within today's food, pharmaceutical, and cosmetics industries, as well as in all associated quality control endeavors.

Relevant topics and domains within this context include:

  • Food Enzyme Kinetics
  • Cross-Linking in Food
  • Immobilized Enzymes and Cells
  • Food Formulations
  • Microencapsulation

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