Food Chemistry

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Converting lactose to lactic acid in dairy products
Enhancing the color of food using artificial flavors
Stopping the browning on the surface of freshly cut apples using lemon juice (correct)
Encouraging fermentation of dairy products with microorganisms

<p>Encouraging fermentation of dairy products with microorganisms (A)</p> Signup and view all the answers

<p>Vitamins, minerals, enzymes, food additives, flavors, and colors (A)</p> Signup and view all the answers

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Examples include food preservation methods such as refrigeration, drying, and the use of preservatives to inhibit spoilage and microbial growth.

Focuses on carbohydrates, lipids (fats), proteins, vitamins, minerals, and water.
Each component plays a crucial role in the nutritional value, flavor, and texture of food products.

Non-biological components may include additives like artificial colors, emulsifiers, and stabilizers that do not originate from living organisms.

Examples include fermentation, which improves flavor and shelf life, as well as the use of enzymes to increase the efficiency of food processing.

Encompasses the study of food additives, flavor compounds, and textural properties, alongside traditional components like carbohydrates, lipids, and proteins.