Chocolate Swelling during Storage Caused by Fat or Moisture Migration.

i need list of pdf files about this topic.. and how to properly present the topic during the seminar. thank you

Nalini kumar sahu, I read in mpc auto colloge , I try to find in a good seminar topics

seminar topics on food chemistry with pdf files

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods.The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of dairy products with microorganisms that convert lactose to lactic acid; an example of preventing a process would be stopping the browning on the surface of freshly cut Red Delicious apples using lemon juice or other acidulated water.