Advanced Food Chemistry

Eood chemistry is the study of chemical processes and interactions of allbiological and non-biological components of foods. She biological substancesinclude such items as meat poultry lettuce beer and milk as examples. Ht issimilar to biochemistry in its main components such as carbohydrates lipidsand protein but it also includes areas such as water vitamins mineralsenyymes food additives flavours and colours. Shis discipline alsoencompasses how products change under certain food processing techniquesand ways either to enhance or to prevent them from happening. An exampleof enhancing a process would be to encourage fermentation of dairy productswith microorganisms that convert lactose to lactic acid; an example ofpreventing a process would be stopping the browning on the surface of freshlycut Red Celicious apples using lemon juice or other acidulated water.