Food chemistry

<p>Food chemistry is the study of <a href="/facts/Chemical/EWcXU41d">chemical</a> processes and interactions of all biological and non-biological components of foods. The biological substances include such items as <a href="/facts/Meat/DUHTTM1d">meat</a>, <a href="/facts/Poultry/u8hUQ64j">poultry</a>, <a href="/facts/Lettuce/o68aNEJX">lettuce</a>, <a href="/facts/Beer/t7qAGDfj">beer</a>, <a href="/facts/Milk/wDJBUHvy">milk</a> as examples. It is similar to <a href="/facts/Biochemistry/fa2pWEBp">biochemistry</a> in its main components such as <a href="/facts/Carbohydrate/Geuuzxsf">carbohydrates</a>, <a href="/facts/Lipid/TdQR87HX">lipids</a>, and <a href="/facts/Protein/Jxmagu3E">protein</a>, but it also includes areas such as water, <a href="/facts/Vitamin/SnW0LYBL">vitamins</a>, <a href="/facts/Dietary_mineral/ACv8EG7f">minerals</a>, <a href="/facts/Enzyme/DSI1Fh7y">enzymes</a>, <a href="/facts/Food_additive/jGk8zjn8">food additives</a>, <a href="/facts/Flavoring/sGR38zXy">flavors</a>, and <a href="/facts/Food_coloring/ueFCSxvC">colors</a>. This discipline also encompasses how products change under certain <a href="/facts/Food_processing/2vRFfCL9">food processing</a> techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of <a href="/facts/Dairy/dFp04CXD">dairy</a> products with <a href="/facts/Microorganism/pysJYcE2">microorganisms</a> that convert <a href="/facts/Lactose/lBa5ozYk">lactose</a> to <a href="/facts/Lactic_acid/BsVRFx7s">lactic acid</a>; an example of preventing a process would be stopping the <a href="/facts/Browning_(chemical_process)/0mz6WwAA">browning</a> on the surface of freshly cut <a href="/facts/Apple/SF1WND0v">apples</a> using <a href="/facts/Lemon/dYYzVCVq">lemon</a> juice or other <a href="/facts/Acidulated_water/Ps3qwUnF">acidulated water</a>.
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Food chemistry open-in-new

Food chemistry