Food chemistry

chemical reaction occurring when roasting, baking, or frying

study of chemical processes and interactions of all biological and non-biological components of foods

chemical reaction

Proanthocyanidins are a class of polyphenols found in many plants, such as cranberry, blueberry, and grape seeds. Chemically, they are oligomeric flavonoids. Many are oligomers of catechin and epicatechin and their gallic acid esters. More complex polyphenols, having the same polymeric building block, form the group of condensed tannins.

coating that can appear on chocolate

thumb|Epicatechin (EC), one of the building blocks of procyanidins thumb|Cyanidin, the anthocyanidin produced when procyanidin are depolymerized under oxidative conditions Procyanidins are members of the proanthocyanidin (or condensed tannins) class of flavonoids. They are oligomeric compounds, formed from catechin and epicatechin molecules. They yield cyanidin when depolymerized under oxidative conditions.

scientific journal

peer-reviewed scientific journal

Fungistatics are anti-fungal agents that inhibit the growth of fungus (without killing the fungus). The term fungistatic may be used as both a noun and an adjective. Fungistatics have applications in agriculture, the food industry, the paint industry, and medicine.