ABSTRACT

Food chemistry has assumed greater importance in recent times since thorough knowledge of biochemical constituents of food materials enables efficient management of nutrient requirements of living organisms as well as the management of food processing by-products and wastes with reference to their reuse and recycling through value addition. Further, knowledge of the spectra of chemical entities available in the various food processing by-products would enable any interested entrepreneur to harness the same for augmentation of new and value-added products of commerce. Moreover, the information on the biochemical and nutritional aspects would facilitate exploitation of appropriate biotechnologies and chemical technologies for ample development of nutraceuticals and therapeutic compounds besides other industrially useful biomolecules.