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, 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.
the most common known human
carbohydrate is starch.
term lipid comprises a diverse range of molecules
and to some extent is
Proteins compose over 50% of the dry weight
of an average living cell and are very complex macromolecules.
Enzymes are biochemical catalysts
used in converting processes from one substance to another
Vitamins are nutrients
required in small amounts for essential metabolic reactions in the body.
A major component of food is water
Minerals are the chemical elements required
by living organisms
Food coloring is any substance that is added to food
or drink to change its color.
Flavor is the sensory impression of a food or other substance
Food additives are substances added to food for