Food chemistry is the study of chemical methods and interactivities of all biological and non-biological elements of foods. The biological components comprise of such items as meat, poultry, vegetables, fruits, and milk as examples. It is almost like biochemistry in its main components like carbohydrates, lipids, and protein, but it also includes areas like water, vitamins, minerals, enzymes, food additives, flavors, and colours . This discipline also encompasses how products change under certain food processing techniques and ways either to reinforce or to stop them from happening. An example of improving a method would be to stimulate fermentation of dairy products with microorganisms that transform lactose to lactic acid; an example of averting a process would be ceasing the browning on the upper layer of freshly cut red delicious apples using juice or other acidulated water.
