Advanced Food Chemistry

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

Food Science is a descipline concerned with all technical aspects of food, beginning with harvesting or slaughtering, and ending with its cooking and consumption. It is in considered one of the articultural sciences, and is usually considered distinct from the field of nutrition.

ABOUT THE AUTHOR Neelofar Iqbal

Ms Neelofar Iqbal, B.Ed and M.Sc with merit in Ecology and Enviroment has a credit of many research papers, published in national and international research journals. She has presented many research papers in national conferences.Neelofar is the Executive Editor of the journals life Current World Enviroment (India), Oriental Journal of Computer Science and technology (India). Neelofar is the co-author of our current book in present entitled, Pollution. The ugly face of enviroment. Neelofar is an active researcher in the field of aquatic enviroment.

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Bibliographic information

Title
Advanced Food Chemistry
Author
Edition
1st ed.
Publisher
ISBN
9788183567497
Length
211p., Illustrations; 23cm.
Subjects