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Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. [1] [2] The biological substances include such items as meat, poultry, lettuce, beer, milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes ...
Preservation methods for food via microorganisms (general use). Any large-scale microbial process occurring with or without air (common definition used in industry, also known as industrial fermentation ). Any process that produces alcoholic beverages or acidic dairy products (general use).
The Maillard reaction ( / maɪˈjɑːr / my-YAR; French: [majaʁ]) is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds which give browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, falafel and many other foods ...
Different food preservation methods have different impacts on the quality of the food and food systems. Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint compared to modern methods. [3] [2] Some methods of food preservation are also known to create carcinogens.
Sourdough starter. In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms — yeasts or bacteria —under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.
Carbonization is a pyrolytic reaction, therefore, is considered a complex process in which many reactions take place concurrently such as dehydrogenation, condensation, hydrogen transfer and isomerization . Carbonization differs from coalification in that it occurs much faster, due to its reaction rate being faster by many orders of magnitude.
Carbon compounds. Carbon compounds are defined as chemical substances containing carbon. [ 1][ 2] More compounds of carbon exist than any other chemical element except for hydrogen. Organic carbon compounds are far more numerous than inorganic carbon compounds. In general bonds of carbon with other elements are covalent bonds.
The use of nitrites in food preservation is highly controversial [23] due to the potential for the formation of nitroso-compounds such as nitrosamines, N-Nitrosamides and nitrosyl-heme. [citation needed] When the meat is cooked at high temperatures, nitrite-cured meat products can also lead to the formation of nitrosamines.