Quote: "Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods."
The study of the chemical composition and properties of food and the changes that occur during processing and storage.
Macronutrients: The three main types of nutrients in food: carbohydrates, proteins, and fats.
Micronutrients: Essential vitamins and minerals required in small quantities for proper bodily function.
Water Chemistry: The chemical properties of water and its effect on food quality and preservation.
Food Additives: Chemicals added to food to preserve flavor, color, and texture.
Enzymes: Proteins that catalyze chemical reactions in food, such as ripening or fermentation.
Food Processing: The chemical and physical changes that occur during the processing of food, including preservation and packaging techniques.
Food Toxicology: The study of harmful substances in food and their effects on human health.
Food Biochemistry: The chemical reactions that occur within living organisms and how they affect food quality and safety.
Food Preservation: Techniques for preserving food, such as freezing, canning, and dehydration, to extend shelf life and ensure safety.
Food Flavor Chemistry: The chemical compounds responsible for the taste and aroma of food, and how they are affected by cooking and processing.
Food Allergens: Common food allergens and the chemical properties that cause an allergic reaction in some individuals.
Food Packaging: The chemical properties and safety considerations of food packaging materials, such as plastic and metal.
Food Quality Control: The methods and tools used to ensure consistent quality and safety in food products.
Food Shelf Life: The chemical and microbial factors that affect the useful life of food products.
Food Safety: The principles and practices used to ensure safe and sanitary production, handling, and storage of food products.
Food Nutrition: The study of the nutrients in food and how they affect human health and disease.
Quote: "The biological substances include such items as meat, poultry, lettuce, beer, milk as examples."
Quote: "It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein."
Quote: "It also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors."
Quote: "This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening."
Quote: "An example of enhancing a process would be to encourage fermentation of dairy products with microorganisms that convert lactose to lactic acid."
Quote: "An example of preventing a process would be stopping the browning on the surface of freshly cut apples using lemon juice or other acidulated water."
Quote: "Its main components such as carbohydrates, lipids, and protein."
Quote: "Interactions of all biological and non-biological components of foods."
Quote: "It also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors."
Quote: "This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening."
Quote: "Food additives, flavors, and colors."
Quote: "It also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors."
Quote: "Encourage fermentation of dairy products with microorganisms that convert lactose to lactic acid."
Quote: "Microorganisms that convert lactose to lactic acid."
Quote: "Stopping the browning on the surface of freshly cut apples."
Quote: "Using lemon juice or other acidulated water."
Quote: "This discipline also encompasses how products change under certain food processing techniques."
Quote: "Ways either to enhance or to prevent them from happening."
Quote: "Stopping the browning on the surface of freshly cut apples using lemon juice or other acidulated water."