Food Technology | Food Chemistry | Food chemistry is the study of chemical processes and interactions of all components of biological and non-organic food. Biological substances are elements such as meat, poultry, salad, beer and milk as examples. It 'similar to that of its main components, such as the biochemistry of carbohydrates, fats and proteins, but also includes, for example, water, vitamins, minerals, enzymes, food additives, aromas and colors. Discipline will also cover how products change under certain food technologies and methods to improve or prevent this from happening. For example, the process should be encouraged to improve the fermentation of dairy products of microbes, which convert lactose, lactic acid, for example, prevent the process of stopping the gilding on the surface of freshly cut Red Delicious apples with lemon juice or other acidulated water.
Food chemistry's history dates back as far as the late 18th century when many famous chemists were involved in discovering chemicals important in foods, including Carl Wilhelm Scheele (isolated malic acid from apples in 1785), and Sir Humphry Davy published the first book on agricultural and food chemistry in 1813 titled Elements of Agricultural Chemistry, in a Course of Lectures for the Board of Agriculture in the United Kingdom which would serve as a foundation for the profession worldwide, going into a fifth edition.
In 1874 the Society of Public Analysts was formed, with the aim of applying analytical methods to the benefit of the public. Its early experiments were based on bread, milk and wine.
It was also out of concern for the quality of the food supply, mainly food adulteration and contamination issues that would first stem from intentional contamination to later with chemical food additives by the 1950s. The development of colleges and universities worldwide, most notably in the United States, would expand food chemistry as well with research of the dietary substances, most notably the Single-grain experiment during 1907-11. Additional research by Harvey W. Wiley at the United States Department of Agriculture during the late 19th century would play a key factor in the creation of the United States Food and Drug Administration in 1906. The American Chemical Society would establish their Agricultural and Food Chemistry Division in 1908 while the Institute of Food Technologists would establish their Food Chemistry Division in 1995.
Food chemistry is the study of chemical processes and interactions of all components of food and non-living. The biological substances include such items as meat, chicken, salad, beer and milk as an example. It is similar to the biochemistry of its main components such as carbohydrates, fats and proteins, but 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 to improve or prevent their occurrence. An example of the improvement process would be to encourage fermentation of dairy microorganisms that convert lactose into lactic acid, an example to prevent a process would stop darkening of the surface of freshly cut Red Delicious apples with lemon juice or other acidic water.
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