Advanced Food Chemistry

By Syed Aftab Iqbal and Neelofar Iqbal

Eood chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. She biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. Ht is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enyymes, food additives, flavours, and colours. Shis 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 Celicious apples using lemon juice or other acidulated water.

• Format: Hardcover
• Language: English
• ISBN: 8183567495
• ISBN13: 9788183567497
• Release Date: November 2012
• Publisher: Discovery Publishing House Pvt Ltd
• Length: 222 Pages
• Weight: 1.03 lbs.
• Dimensions: 0.6" x 6.0" x 9.0"