"Food Chemistry" redirects here. For the journal, see Food Chemistry (journal).
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods.[1][2] The biological substances include such items as meat, poultry, lettuce, beer, 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. 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 apples using lemon juice or other acidulated water.
^John M. de Man.1999. Principles of Food Chemistry (Food Science Text Series), Springer Science, Third Edition
^John M. de Man. 2009. Food process engineering and technology, Academic Press, Elsevier: London and New York, 1st edn.
Foodchemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances...
Food physical chemistry is considered to be a branch of Foodchemistry concerned with the study of both physical and chemical interactions in foods in...
incorporates concepts from fields such as chemistry, physics, physiology, microbiology, and biochemistry. Food technology incorporates concepts from chemical...
The Journal of Agricultural and FoodChemistry is a weekly peer-reviewed scientific journal established in 1953 by the American Chemical Society. Since...
suggest that polyphenol contents of plant foods have been underestimated". Journal of Agricultural and FoodChemistry. 57 (16): 7298–7303. doi:10.1021/jf9016652...
anthocyanins in common foods in the United States and estimation of normal consumption". Journal of Agricultural and FoodChemistry. 54 (11): 4069–75. doi:10...
Quantum chemistry, also called molecular quantum mechanics, is a branch of physical chemistry focused on the application of quantum mechanics to chemical...
reactions that take place in foodchemistry and represents an interesting research topic regarding health, nutrition, and food technology. Though there are...
The topic of sulfite food and beverage additives covers the application of sulfites in foodchemistry. "Sulfite" is jargon that encompasses a variety of...
Fragaria vesca and Fragaria ananassa Duch". Journal of Agricultural and FoodChemistry. 60 (10): 2507–16. doi:10.1021/jf2052256. PMID 22339338. Khan N, Syed...
of Agricultural and FoodChemistry. 51 (10): 2964–73. doi:10.1021/jf021146f. PMID 12720378. Toxicological evaluation of certain food additives and contaminants...
E. (1953). "Dehydrated Foods, Chemistry of Browning Reactions in Model Systems". Journal of Agricultural and FoodChemistry. 1 (15): 928–43. doi:10.1021/jf60015a004...
onion (Allium cepa L.) using HPLC–DAD and tandem mass spectrometry". FoodChemistry. 131 (3): 852–861. doi:10.1016/j.foodchem.2011.09.059. European Commission...
bioaccessibility of folate, vitamin B12 and isoflavones in tofu and tempe". FoodChemistry. 141 (3): 2418–2425. doi:10.1016/j.foodchem.2013.05.017. PMID 23870976...
"Cultivar relationships in mango based on fruit volatile profiles". FoodChemistry. 114: 363–372. doi:10.1016/j.foodchem.2008.09.107. Pandit SS, Chidley...
Journal of Agricultural and FoodChemistry. 62 (7): 1449–1455. doi:10.1021/jf405820v. PMID 24479643. "Showing all foods in which the polyphenol Hydroxytyrosol...
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