food chemistry  
food chemistry lab equipment

  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.

                                                               

                Contents

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