Food Biochemistry and Food Processing

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Food Biochemistry and Food Processing by N. L. Choudhary, Anmol Publications PVT. LTD.
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Author: N. L. Choudhary ISBN: 9789387798571
Publisher: Anmol Publications PVT. LTD. Publication: June 30, 2015
Imprint: Anmol Publications PVT. LTD. Language: English
Author: N. L. Choudhary
ISBN: 9789387798571
Publisher: Anmol Publications PVT. LTD.
Publication: June 30, 2015
Imprint: Anmol Publications PVT. LTD.
Language: English

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, lettuce, 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, flavours, and colours. This 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 Delicious apples using lemon juice or other acidulated water. This book is anindispensable reference and text on food biochemistry and the everincreasing developments in the biotechnology of foodprocessing.

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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, lettuce, 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, flavours, and colours. This 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 Delicious apples using lemon juice or other acidulated water. This book is anindispensable reference and text on food biochemistry and the everincreasing developments in the biotechnology of foodprocessing.

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