FOOD CHEMISTRY

INTRODUCTION

Food chemistry is concerned with the composition of food and the changes that it undergoes during processing and under storage.

Included here are the major food constituents, carbohydrates, lipids and proteins and some of the main reactions between them, including the Maillard reaction, a common reaction between sugars and proteins.

Some of the chemical processes involved in taste and smell are also discussed and there is a section on common additives found in foods and their purpose.

CARBOHYDRATES

LIPIDS

PROTEINS

MAILLARD REACTION

VITAMINS AND MINERALS

FLAVOUR

ADDITIVES