Journal of Experimental Food Chemistry

ISSN: 2472-0542

Open Access

Food chemistry and biochemistry


Mostafa Taghizadeh

Food chemistry is that the study of chemical processes and interactions of all biological and non-biological parts of foods. The biological substances embrace such things as meat, poultry, lettuce, beer, milk as examples. it's just like organic chemistry in its main parts like carbohydrates, lipids, and super molecule, however it conjointly includes areas like water, vitamins, minerals, enzymes, food additives, flavors, and colors. This discipline conjointly encompasses however merchandise amendment beneath sure food process techniques and ways that either to reinforce or to stop them from happening.


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