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Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. [ 1 ] [ 2 ] The biological substances include such items as meat , poultry , lettuce , beer , milk as examples.
A preservative is a substance or a chemical that is added to products such as food products, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes. In general, preservation is implemented in two modes, chemical and ...
Food processing dates back to the prehistoric ages when crude processing incorporated fermenting, sun drying, preserving with salt, and various types of cooking (such as roasting, smoking, steaming, and oven baking), Such basic food processing involved chemical enzymatic changes to the basic structure of food in its natural form, as well served ...
Food physical chemistry is considered to be a branch of Food chemistry [1] [2] concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of foods.
These factors include the concentrations, types, and distribution of pharmaceuticals in the environment; the pharmacokinetics of each drug; the structural transformation of the chemical compounds either through metabolism or natural degradation processes; and the potential bioaccumulation of the drugs. [30]
Drug metabolism is the metabolic breakdown of drugs by living organisms, usually through specialized enzymatic systems. More generally, xenobiotic metabolism (from the Greek xenos "stranger" and biotic "related to living beings") is the set of metabolic pathways that modify the chemical structure of xenobiotics, which are compounds foreign to an organism's normal biochemistry, such as any drug ...
A food contaminant is a harmful chemical or microorganism present in food, which can cause illness to the consumer. Contaminated food . The impact of chemical contaminants on consumer health and well-being is often apparent only after many years of processing and prolonged exposure at low levels (e.g., cancer). Unlike food-borne pathogens ...
Food additives also include substances that may be introduced to food indirectly (called "indirect additives") in the manufacturing process through packaging, storage or transport. [ 1 ] In Europe and internationally, many additives are designated with E numbers , while in the United States, additives in amounts deemed safe for human ...