31^st European Nutrition and Dietetics Conference

Food Biochemistry

This discipline also covers how products transform under certain food processing method and technique either to enhance or to prevent them from happening. A best case in point of enhancing a process would be to encourage fermentation of dairy products with microbes that convert lactose to lactic acid. A preventive example is to be stopping the surface browning of freshly cut apples or potatoes using lemon juice or other acidulated water. The track includes