Food Chemistry


Food chemistry is the study of synthetic measures and the interaction of organic and non-biological components of food. It is similar to organic chemistry in that it manages dietary components such as sugars, lipids, proteins, water, vitamins, and dietary minerals. It also includes the investigation and development of food additives that can be used to protect the quality of food or to change its colour, flavour, and taste. It is later strongly linked to nourishment handling and preparation strategies. Regardless, there is a systematic debate about the health effects of various food additives.


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