About the Book

food chemistry

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. Food Science deals with the production, processing, distribution, preparation, evaluation, and utilization of food. Food chemists work with plants that have been harvested for food, and animals that have been slaughtered for food. Food chemists are concerned with how these food products are processed, prepared, and distributed. For example, to address consumer demands, some food chemists are involved with finding fat and sugar substitutes that do not alter food taste and texture. Food chemistry is behind the information printed on the nutrition labels on a bag of chips. It is also behind the development of the artificial cherry flavoring in lollipops and a baker's understanding of how to make a cake as light and fluffy as possible. The present book provides a complete understanding of the science of food, especially a thorough analysis of food chemistry. CONTENTS:- (1)Introduction (2)Protein (3)Vitamins (4)Iron (5)Iodine (6)Magnesium (7)Food Fortification and Adulteration (8)Nutrients in Drinking Water (9)Carbohydrates (10)Lipids and Fatty Acid (11)Food, Nutrition and Health (12)Food Processing.