About this document
Food Chemistry by Prasath is a document available to read on EtoBox.
Food chemistry is the science dealing with the chemical composition and properties of food and the changes it undergoes. The subject formed in the 19th century with growing interest in food quality and suppression of adulteration. New analytical methods allowed characterization of major and minor food components, forming the basis for food quality and safety evaluation. Recent activity is primarily connected with ensuring food safety and a healthy food supply through contaminant detection and food additive
- Author
- Prasath
- Language
- EN