From the development history, what started the research of food chemistry?

Early research: from the middle and late18th century to the early19th century, the basic work of food chemistry research was mainly done in three aspects. First of all, Carl William

Pharmacists, chemists and medical scientists represented by Scheeie (Sweden) and William Beaumout (USA) study the separation, properties, transformation and human digestion of food components; Like Carl.

William (German form of William) (M.)

Scheeie obtained citric acid from lemon juice (1784) and malic acid from apple (1784), and detected the existence and content of citric acid and malic acid in 20 common fruits. Second, use Hannoteau for.

Laurent lavoisier (French), Jones Jacob

Chemists such as Betzerius (Sweden) established the theory and method of organic element analysis, and determined the elemental composition of more than 2,000 natural compounds. Second, use Hannoteau for.

For the first time, chemists represented by lavoisier (French) and Thomas Thomson (Scottish) used molecular formulas to represent organic compounds and balanced chemical equations to represent fermentation processes ~

Historic, historic, historic leap

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