A.Nihath Nazleen
Food chemistry is the study of chemical processes of biological and non-biological components of food. The history of food chemistry dates back to 1700s when many chemicals of importance in foods were discovered. Food undergoes numerous changes during the process of handling, processing & storage. Studies in the field of food chemistry focus on food safety, food quality and studies related to flavour, texture, aroma, effect of temperature etc. Food chemistry involves the application of chemistry to understand how chemical systems behave in order to control them to improve the nutritional value, safety, and culinary presentation of food. Food adulteration can be a major concern for consumers because it can be undesirable from economic, health, religious, or legal standpoints. This book provides a comprehensive overview of dyes, contrasting them with pigments, and emphasizes the structural characteristics required for dyes’ functionality in the dyeing process. Key aspects covered include dye types, methods of dyeing, and the effects of temperature on dye behavior.
