Table of Contents
Food Chemistry – Impact Factor
The food chemistry impact factor is a measure of how often a particular journal is cited by other researchers. It is used to indicate the importance of a journal and the impact of its published research. The higher the impact factor, the more often the journal is cited.
What Is Food Chemistry?
Food chemistry is the study of the chemical makeup of food and the changes that occur in food as it is prepared and cooked. Chemical changes that occur in food can affect the taste, texture, and nutritional value of the food. Food chemists use their knowledge of chemistry to develop new recipes, improve the quality of food, and create new food products.
What do Food Chemists do?
Food chemists conduct research on the chemical and physical properties of food. They work to develop new food products, improve the safety and quality of food, and study the nutritional content of food. Food chemists also work to understand the chemical reactions that occur during food processing and storage.
Different Chemicals in Food
There are many different chemicals in food. Some of these chemicals are added to food intentionally, while others are present in food naturally. Some of the most common chemicals in food include:
Added Colors: Added colors are used to make food look more appealing to consumers. Some common colors that are added to food include red, yellow, and blue.
Added Flavors: Added flavors are used to make food taste better. Some common flavors that are added to food include vanilla, strawberry, and peppermint.
Preservatives: Preservatives are used to prevent food from spoiling. Some common preservatives that are used in food include sodium benzoate and sodium nitrite.
Additives: Additives are chemicals that are used to improve the texture, appearance, or flavor of food. Some common additives that are used in food include MSG and aspartame.
Types of Food Chemistry
There are many different types of food chemistry. Some of the most common include:
-Food biochemistry: This is the study of the chemical processes that occur in foods.
-Food microbiology: This is the study of the microorganisms that contaminate foods.
-Food engineering: This is the study of the physical and chemical properties of foods, as well as the design and manufacture of food processing equipment.
-Food chemistry: This is the study of the chemical composition and properties of foods.
Major Food Components
The six main food components are carbohydrates, proteins, lipids, water, minerals, and vitamins.
