What is the definition of food chemistry?
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Chemistry has had a large influence on food production, so much so that there is now an entire section of chemistry solely related to food. Food chemistry is the study of chemical processes and interactions of all of the components of foods, whether natural or created. Furthermore, food chemists work on creating new types of foods by manipulating molecules to create new kinds. They also use chemistry to create new techniques for food processing and…
Organic Chemistry: This branch of chemistry deals with the study of the organic matter. Inorganic Chemistry: It is the branch of chemistry that relates to the structure, Analytical Chemistry: This is a very important branch of chemistry that deals with the analysis of the chemical properties of natural and man-made materials. Read more at Buzzle.
both are chemistry. Food chemistry studies about substances - carbohydrates, fats, proteins - which are in food. How they differ in different foods. Studies about food colors, preservatives etc. Everything about food. Biochemistry studies about all process in body (the function of enzymes, hormones etc), which of course is affected by what you eat.
Starch is a carbohydrate but, in chemistry, it is also a polysaccharide - a sugar! But then the major components of healthy 'dietary fibres' are also polysaccharides - sugars! The problem is that nutritionists cannot agree a common definition for most of the terms they use. On the other hand, chemistry is a 'pure' science and can - most of the time!