| 4. Post Harvest Science and Technology |
| 4d. Food quality, biocomponents and biochemistry |
| Food quality is largely dependent on the quality of biological raw materials, ingredients used in processing and processing techniques. Studies on the structural, physical, chemical and biological properties of food materials, therefore, are needed to maintain and improve food quality. In this sub-session, the following topics will be discussed: "Food quality" including color, flavor, odor, taste and texture; "biocomponents" including carbohydrates, proteins and amino acids, lipids and fatty acids, nucleic acids, extractive components, nutrients, pigments, and their chemical structures and composition; "biochemistry" including biochemistry of postharvest and processing problems, enzyme chemistry and technology, and membrane biology and chemistry. |
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