Advanced Food Chemistry

Eood chemistry is the study of chemical processes and interactions of all
biological and non-biological components of foods. She biological substances
include such items as meat, poultry, lettuce, beer, and milk as examples. Ht is
similar to biochemistry in its main components such as carbohydrates, lipids,
and protein, but it also includes areas such as water, vitamins, minerals,
enyymes, food additives, flavours, and colours. Shis discipline also
encompasses how products change under certain food processing techniques
and ways either to enhance or to prevent them from happening. An example
of enhancing a process would be to encourage fermentation of dairy products
with microorganisms that convert lactose to lactic acid; an example of
preventing a process would be stopping the browning on the surface of freshly
cut Red Celicious apples using lemon juice or other acidulated water.