Journal of Experimental Food Chemistry

Food chemistry

Abstract

Ashwini Wagh

Food chemistry is the study of chemical processes and interactions of all living and non-biological components of foods. The biological substances include such items as meat, lettuce, beer, milk poultry, as examples. An example of trade a process would be to talk about the fermentation of dairy products with microorganisms that hole and corner lactose to lactic acid; the preventing process would be stopping the browning on the surface of freshly cut apples using lemon juice or other acidulated water.