Quote: "Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods."
This subfield studies the chemical properties and reactions of food ingredients.
Carbohydrates: This includes simple sugars, complex carbohydrates, and fiber, and their role in food structure, texture, and functionality.
Proteins: The properties of proteins in different foods and their function in food structure, texture, and stability.
Fats: The properties of fats, including saturated and unsaturated fats, hydrolysis, and oxidation, and their role in flavor, texture, and stability.
Water: The importance of water in food preservation, safety, and processing and the effects of water activity on microbial growth, food texture, and stability.
Acids and Bases: The properties and behavior of acids and bases in food chemistry, including pH, buffering capacity, titratable acidity, and flavor contribution.
Enzymes: Different types of enzymes found in foods, their role in food processing, and their effects on food quality and safety.
Vitamins and Minerals: The functions of vitamins and minerals in human nutrition, their effects on food quality, stability, and safety, and their interactions with other food components.
Food Additives: The types, functions, and safety of food additives, including preservatives, emulsifiers, stabilizers, and colorants.
Food Sensory Properties: The sensory properties of foods, including aroma, taste, and texture, and how they are influenced by food chemistry.
Food Processing: The effects of different processing techniques (thermal, non-thermal) on food composition, structure, and quality, and the implications for food safety and preservation.
Flavor Chemistry: The chemistry of flavors in foods, including the source, extraction, and characterization of flavors, and how they interact with other food components.
Food Analysis: The tools and methods used for analyzing the composition, structure, and quality of foods, including chromatography, spectroscopy, and mass spectrometry.
Proteins: Proteins are macromolecules made up of amino acids and serve as the building blocks of cells, enzymes, hormones, and many other substances in the body.
Carbohydrates: Carbohydrates are sugars and starches that provide the main source of energy for the body. They are found in fruits, vegetables, grains, and dairy products.
Lipids: Lipids are fats and oils that serve as a source of energy and play a key role in the structure of cell membranes.
Minerals: Minerals are inorganic compounds that are essential to the body for a variety of functions, including building strong bones and regulating fluid balance.
Vitamins: Vitamins are organic compounds that the body needs in small amounts to perform essential functions, such as metabolism, vision, and immune function.
Additives: Food additives are substances added to food to improve flavor, texture, appearance, or shelf life. Examples include preservatives, colors, and flavor enhancers.
Enzymes: Enzymes are proteins that catalyze chemical reactions in the body and play a key role in food digestion, metabolism, and other processes.
Flavorings: Flavorings are natural or synthetic substances added to food to enhance its taste or aroma.
Sweeteners: Sweeteners are substances added to food to provide sweetness without adding calories. Examples include sugar substitutes such as stevia, saccharin, and aspartame.
Emulsifiers: Emulsifiers are substances that help to mix two immiscible substances, such as oil and water, in food products like salad dressings and mayonnaise.
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."