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Food Chemistry

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of food. The food researcher proves that ingredients of chemistry in food is to improve the quality and stability of the food. Food chemistry is the study chemical processes and interaction of all biological and non-biological components of foods. The biological substances include items like milk, beer, poultry, lettuce, beer, and it is similar to biochemistry and its main component are carbohydrates, lipids and proteins. In food chemistry we know that the different processing techniques affect a certain type of food and it’s also provides a way to enhance the quality of the food. Examples are fermentation of dairy products from natural fermentation, to speed the process they use microorganism which help the conversion of process from lactose to lactic acid. In the research the food chemist study the properties of proteins, starches, carbohydrates and fats as well as microcomponents such as additives  and flavorants to determine the each work in food system.

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Citations : 30

Journal of Food and Drug Research received 30 citations as per Google Scholar report

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