chemistry

Biological Chemistry - Food Chemistry Home > Biological Chemistry > Food Chemistry FOOD CHEMISTRY Caramelization in Cooking - Caramelization Reactions Food Chemistry: Antioxidants and Oxidation Reactions in Foods Food Chemistry: The browning reaction or reactions of amino acids during cooking     Food Preservatives: Sulfites and SO2               Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. It deals with the production, processing, distribution, preparation, evaluation, and utilization of food. Basic food chemistry is mainly concerned with the three primary components in food: carbohydrates , lipids and proteins . Carbohydrates – empirical formula C x (H 2 O) z - are the most widely distributed and abundant org