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The Historical Development of Food Chemistry
The historical development of food chemistry has evolved from a focus on food preservation and processing to an in-depth exploration of nutrients and chemical reactions in food. During the Middle Ages to the Renaissance, people began using preservation and fermentation techniques to store and process food. In the 18th century, with the accumulation of chemical knowledge, food chemistry research emerged, with scientists delving into the nutrients and chemical reactions in food. By the early 20th century, food chemistry research had made significant progress, with the application of food additives and preservation techniques driving the development of the food industry and improving food quality and safety.
Modifié à 2024-12-23 07:10:20
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