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Food chemistry
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.
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