Research Articles On Food Chemistry

 Food chemistry is that 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, milk as examples. It is almost like biochemistry in its main components like carbohydrates, lipids, and protein, but it also includes areas like water, vitamins, minerals, enzymes, food additives, flavors, and colours. This discipline also encompasses how products change under certain food processing techniques and ways either to reinforce or to stop 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 juice or other acidulated water. The scientific approach to food and nutrition arose attentively to agricultural chemistry within the works of J. G. Wallerius, Humphry Davy, and others. For example, Davy published Elements of Agricultural Chemistry, during a Course of Lectures for the Board of Agriculture (1813) within the uk which might function a foundation for the profession worldwide, going into a fifth edition. Earlier work included that by Carl Wilhelm Scheele who isolated malic acid from apples in 1785. Some of the findings of Liebig on food chemistry were translated and published by Eben Horsford in Lowell Massachusetts in 1848. In 1874 the Society of Public Analysts was formed, with the aim of applying analytical methods to the advantage of the general public . Its early experiments were supported bread, milk and wine