alexa Food-chemistry-innovations|OMICS International|Natural Products Chemistry And Research Journal

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Food Chemistry Innovations

Food chemistry deals with the production, processing, distribution, preparation, evaluation, and utilization of food. Food chemists work with plants that have been harvested for food, and animals that have been slaughtered for food. Food chemists are concerned with how these food products are processed, prepared, and distributed. For example, to address consumer demands, some food chemists are involved with finding fat and sugar substitutes that do not alter food taste and texture. The food 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, flavors, and colors. Innovations are new idea, device or process. Innovations are the application of better solutions that meet new requirements, inarticulated needs or existing market needs. It is proficient through more effective products, processes, services, technologies, or new ideas that are readily available to markets, governments and society. Innovations are something original and novel, as a significant, new that breaks into the market or society.
 
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Last date updated on September, 2014