Food Chemistry

Introduction

Food chemistry is the study of the chemical composition of food and the interactions of these components together and with the external environment. It is similar to biochemistry in its main components such as carbohydrates, fats, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, additives and processing aids.

This discipline is also interested in the study of chemical reactions that occur during all stages involved in preparing food from field to consumer. These reactions are sometimes searched as they improve the conservation and Tasting, but in some cases, these reactions are undesirable and therefore should be avoided.

Document Content

document relating to food chemistry is composed of the following sections: