The chemical composition of food products and the nature of their reactions

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Published: May 20, 2025
DOI: https://doi.org/10.51582/interconf.19-20.05.2025.016
Keywords:
Food chemistry, chemical composition, Maillard reaction, lipid oxidation, protein denaturation, food safety
Issue
No. 57(248) (2025): 8th ISPC «Scientific Goals and Purposes in XXI Century» (May 19-20, 2025; Seattle, USA).
Section
Pedagogy and Education
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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Main Article Content

Masma Huseyn Mustafayeva
Faculty of chemistry, student; Baku State University

Abstract

Understanding the chemical composition of food products and the reactions that occur during processing, storage, and digestion is fundamental to food science and chemistry. This article explores the molecular structure of key food components—proteins, carbohydrates, fats, vitamins, and minerals—and analyzes the chemical changes they undergo under various conditions. From Maillard reactions and lipid oxidation to enzymatic browning and nutrient degradation, these processes influence not only the nutritional value but also the safety, flavor, and shelf life of food. A comprehensive understanding of these reactions contributes to the development of healthier, safer, and more sustainable food systems.


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How to Cite
Mustafayeva, M. H. (2025). The chemical composition of food products and the nature of their reactions. Scientific Collection «InterConf+», (57(248), 180–185. https://doi.org/10.51582/interconf.19-20.05.2025.016
Author Biography

Masma Huseyn Mustafayeva, Faculty of chemistry, student; Baku State University

place of work

References

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