Food Chemistry

The interactions and chemical procedure between the organic and non-biological additives of food is called Nutriment chemistry. Some of the biological components encompass meat, poultry, brewage and milk. It consists of carbohydrates, lipids, Enzymes, and proteins, meals components, flavors, and colours in biochemistry. A specialized section of food technology worried with an information of the fundamental adjustments of composition and additionally the physical circumstance of foodstuffs which could arise all through and subsequent to industrial processing. This field moreover encompasses how products trade under positive food processing techniques and ways both to enhance and to stop them from occurring.

 

  • Bioactive constituents of foods
  • Food chemistry and biochemistry in food processing
  • Food structure
  • Food structure
  • Effects of essential and non-essential nutrients
  • Nutrigenomics
  • Nutrigenetics
  • Vitamin availability in foods
  • Meat Processing, Cooling and Preservation Methods

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