Food physical chemistry

Food physical chemistry is considered to be a branch of Food chemistry concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of foods. This field encompasses the "physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods."
Food physical chemistry concepts are often drawn from rheology, theories of transport phenomena, physical and chemical thermodynamics, chemical bonds and interaction forces, quantum mechanics and reaction kinetics, biopolymer science, colloidal interactions, nucleation, glass transitions, and freezing, disordered/noncrystalline solids.
Techniques utilized range widely from dynamic rheometry, optical microscopy, electron microscopy, AFM, light scattering, X-ray diffraction/neutron diffraction, to MRI, spectroscopy (NMR, FT-NIR/IR, NIRS, ESR and EPR, CD/VCD, Fluorescence, FCS, HPLC, GC-MS, and other related analytical techniques.
Understanding food processes and the properties of foods requires a knowledge of physical chemistry and how it applies to specific foods and food processes. Food physical chemistry is essential for improving the quality of foods, their stability, and food product development. Because food science is a multi-disciplinary field, food physical chemistry is being developed through interactions with other areas of food chemistry and food science, such as food analytical chemistry, food process engineering/food processing, food and bioprocess technology, food extrusion, food quality control, food packaging, food biotechnology, and food microbiology.
Topics in Food physical chemistry
The following are examples of topics in food physical chemistry that are of interest to both the food industry and food science:
Water in foods
Local structure in liquid water
Micro-crystallization in ice cream emulsions
Dispersion and surface-adsorption processes in foods
Water and protein activities
Food hydration and shelf-life
Hydrophobic interactions in foods
Hydrogen bonding and ionic interactions in foods
Disulfide bond breaking and formation in foods
Food dispersions
Structure-functionality in foods
Food micro- and nano- structure
Food gels and gelling mechanisms
Cross-linking in foods
Starch gelatinization and retrogradation
Physico-chemical modification of carbohydrates
Physico-chemical interactions in food formulations
Freezing effects on foods and freeze concentration of liquids
Glass transition in wheat gluten and wheat doughs
Drying of foods and crops
Rheology of wheat doughs, cheese and meat
Rheology of extrusion processes
Food enzyme kinetics
Immobilized enzymes and cells
Microencapsulation
Carbohydrates structure and interactions with water and proteins
Maillard browning reactions
Lipids structures and interactions with water and food proteins
Food proteins structure, hydration and functionality in foods
Food protein denaturation
Food enzymes and reaction mechanisms
Vitamin interactions and preservation during food processing
Interaction of salts and minerals with food proteins and water
Color determinations and food grade coloring
Flavors and sensorial perception of foods
Properties of food additives
Related fields
Food chemistry
Food physics and Rheology
Biophysical chemistry
Physical chemistry
Spectroscopy-applied
Intermolecular forces
Nanotechnology and nanostructures
Chemical physics
Molecular dynamics
Surface chemistry and Van der Waals forces
Chemical reactions and Reaction chemistry
Quantum chemistry
Quantum genetics
Molecular models of DNA and Molecular modelling of proteins and viruses
Bioorganic chemistry
Polymer chemistry
Biochemistry and Biological chemistry
Enzymology
Protein–protein interactions
Biomembranes
Complex system biology
Integrative biology
Mathematical biophysics
Systems biology
Genomics, Proteomics, Interactomics, Structural bioinformatics and Cheminformatics
Food technology, Food engineering, Food safety and Food biotechnology
Agricultural biotechnology
Immobilized cells and enzymes
Microencapsulation of food additives and vitamins, etc.
Chemical engineering
Plant biology and Crop sciences
Animal sciences
Techniques gallery: High-Field NMR, CARS (Raman spectroscopy), Fluorescence confocal microscopy and Hyperspectral imaging
See also
Food chemistry
Food Chemistry (journal)
NMR
ESR
FTIR
NIR
FCS
HPLC
GC-MS
Biophysical chemistry
Protein–protein interactions
Food processing
Food engineering
Food rheology
Food extrusion
Food packaging,
food biotechnology
Food safety
Food science
Food technology
International Academy of Quantum Molecular Science
References
Journals
Journal of Agricultural and Food Chemistry
Journal of the American Oil Chemists' Society
Biophysical Chemistry journal
Magnetic Resonance in Chemistry
Starke/ Starch Journal
Journal of Dairy Science (JDS)
Chemical Physics Letters
Zeitschrift für Physikalische Chemie (1887)
Biopolymers
Journal of Food Science (IFT, USA)
International Journal of Food Science & Technology
Macromolecular Chemistry and Physics (1947)
Journal of the Science of Food and Agriculture
Polymer Preprints (ACS)
Integrative Biology Journal of the Royal Society of Chemistry
Organic & Biomolecular Chemistry (An RSC Journal)
Nature
Nature Precedings
Journal of Biological Chemistry
Proceedings of the National Academy of Sciences of the United States of America
External links
ACS Division of Agricultural and Food Chemistry (AGFD)
American Chemical Society (ACS)
Institute of Food Science and Technology (IFST), (formerly IFT)
Dairy Science and Food Technology
Physical Chemistry. (Keith J. Laidler, John H. Meiser and Bryan C. Sanctuary)
The World of Physical Chemistry (Keith J. Laidler, 1993)
Physical Chemistry from Ostwald to Pauling (John W. Servos, 1996)
100 Years of Physical Chemistry (Royal Society of Chemistry, 2004)
The Cambridge History of Science: The modern physical and mathematical sciences (Mary Jo Nye, 2003)
Food chemistry
Physical chemistry