Abstract
Among the different branches of food science, food chemistry focuses on the changes in the composition and chemical, physical, and functional properties of foods and food products during their different processing stages and storage periods. Food chemistry has rapid development in the past few decades based on modern chemistry and biochemistry. Its recent advances are mainly in the chemical aspects of food components and additives in the areas related to food quality and safety. The future development of food chemistry will be expanded into the field of functional foods and nutraceutical.
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Mehta, B.M., Cheung, P.CK. (2014). Overview of Food Chemistry. In: Cheung, P. (eds) Handbook of Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-41609-5_34-1
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DOI: https://doi.org/10.1007/978-3-642-41609-5_34-1
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Publisher Name: Springer, Berlin, Heidelberg
Online ISBN: 978-3-642-41609-5
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