Article | REF: F3400 V1

Biochemical changes in food constituents

Author: Denis LORIENT

Publication date: June 10, 1998

You do not have access to this resource.
Click here to request your free trial access!

Already subscribed? Log in!


Overview

Français

Read this article from a comprehensive knowledge base, updated and supplemented with articles reviewed by scientific committees.

Read the article

AUTHOR

  • Denis LORIENT: Doctor of Science - Professor of food biochemistry at the École nationale supérieure de biologie appliquée à la nutrition et à l'alimentation (ENSBANA )

 INTRODUCTION

The first pioneers of food science were 18th-century chemists such as Lavoisier, Chevreuil and Liebig, who pioneered studies into the chemical composition of food.

From the early 19th century onwards, however, processing and distribution were centralized; the scientists of the time were united by the altruistic desire to preserve harvests as well as possible in order to feed a growing population. This approach required the detection of alterations during storage, processing and stabilization, and above all, the determination of their cause. With the emergence of new sciences such as enzymology (Payen) or bacteriology (Pasteur) and new preservation techniques (Appert), food quality and its various components (hygienic, nutritional, organoleptic) became the constant preoccupation of agri-food partners (researchers, producers, consumers, public health officials, etc.).

In order to optimize these processes, agricultural raw materials, whether plant or animal, are subjected to a growing number of processing operations; currently, over 80% of our foodstuffs have undergone at least one initial transformation. Mastery of these operations, which guarantees consistent quality, requires a good understanding of the biochemical mechanisms responsible for alterations to food constituents during storage or culinary and industrial processing.

You do not have access to this resource.

Exclusive to subscribers. 97% yet to be discovered!

You do not have access to this resource.
Click here to request your free trial access!

Already subscribed? Log in!


The Ultimate Scientific and Technical Reference

A Comprehensive Knowledge Base, with over 1,200 authors and 100 scientific advisors
+ More than 10,000 articles and 1,000 how-to sheets, over 800 new or updated articles every year
From design to prototyping, right through to industrialization, the reference for securing the development of your industrial projects

This article is included in

Bioprocesses and bioproductions

This offer includes:

Knowledge Base

Updated and enriched with articles validated by our scientific committees

Services

A set of exclusive tools to complement the resources

Practical Path

Operational and didactic, to guarantee the acquisition of transversal skills

Doc & Quiz

Interactive articles with quizzes, for constructive reading

Subscribe now!

Ongoing reading
Biochemical changes in food constituents