Chemistry of Food and Bio-processed Materials

\r\n Chemistry of Food is the study of chemical measures and relations of all biological and non-biological mechanisms of foods. Examples of biological materials are meat, poultry, lettuce, beer, and milk. It is analogous 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 discipline also includes how products get modified under certain food processing techniques and methods either to enhance or to prevent them from happening.

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