Basic Principles Of Food Chemistry - kotu, Girija mangatayaru
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Food chemistry is the most important aspect of food science, which focuses on the change in the composition, physical, chemical, functional properties and interactions of all biological and non-biological parts of the food and food products during their different processing stages and storage periods. Such changes would ultimately have an effect on the standard attributes and sensory characteristics of foods moreover because of the safety facet. Therefore, the appliance of food chemistry is the main focus on food quality and safety for the users. Basic food chemistry employs with the organic…mehr

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Produktbeschreibung
Food chemistry is the most important aspect of food science, which focuses on the change in the composition, physical, chemical, functional properties and interactions of all biological and non-biological parts of the food and food products during their different processing stages and storage periods. Such changes would ultimately have an effect on the standard attributes and sensory characteristics of foods moreover because of the safety facet. Therefore, the appliance of food chemistry is the main focus on food quality and safety for the users. Basic food chemistry employs with the organic molecules. An organic molecule are found in, and are produced by living organisms such as lipids, carbohydrates and proteins, but also includes areas such as enzymes, vitamins, food additives, minerals and colours. Food chemistry will offer an in depth understanding of the principles and mechanisms concerned within the numerous reactions that occurred throughout food processing, preparation and storage. The forthcoming development of food chemistry is going to be enlarged into the sphere of purposeful foods and nutraceuticals.
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Autorenporträt
Dr. K Girija Mangatayar, is currently working as a professor in the department of chemistry, Palamuru University, Mahabub nagar, Telangana, India. She has awarded PhD degree from Osmania University. She has published a number of articles in reputable journals and is a member of national and international professional associations.