# Food Chemistry

- By: Divan Fard
- Publisher: Shasta College
- Source: [LibreTexts](https://chem.libretexts.org/Courses/Shasta_College/Food_Chemistry)
- Licence: not stated by the source
- Read at LibreTexts: https://chem.libretexts.org/Courses/Shasta_College/Food_Chemistry
- PDF: https://downloads.libretexts.org/api/v1/download/chem-582102/pdf

This Food Chemistry text explores the chemical composition, properties, and reactions of foods. Topics include water, carbohydrates, proteins, lipids, acidity, flavor, physical transformations, Maillard reactions, lipid oxidation, enzymes, and fermentation, with emphasis on how chemistry influences food processing, quality, and stability