Chemical Analysis of Food

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. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of dairy products with microorganisms that convert lactose to lactic acid; an example of preventing a process would be stopping the browning on the surface of freshly cut Red Delicious apples using lemon juice or other acidulated water.

  • • Food hydrocolloids
  • • Food oxidants and antioxidants
  • • Medical foods & its benefits
  • • Food rheology and shelf life
  • • Food: Structure, flavor and quality

Related Conference of Chemical Analysis of Food

August 06-07, 2018

International Conference on Food & Beverages

Tokyo, Japan

Chemical Analysis of Food Conference Speakers

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