Foods High in Vitamins and Minerals Most foods contain some vitamins and minerals. Vitamins can be categorized into two major groups: fat-soluble (A, D, E, and K) or water-soluble (B complex and vitamin C). ...
Functions of Proteins in Food
Functions of Proteins in Food The proteins in foods allow certain reactions to occur during preparation: hydration, denaturation/coagulation, enzymatic reactions, buffering, and browning. Hydration The ability of proteins to dissolve in and attract water, ...
Functions of Vitamins and Minerals in Food
Functions of Vitamins and Minerals in Food Vitamins and minerals regulate metabolic functions. Because of the vital role these compounds play in the body’s processes, many foods are now enriched or fortified with additional ...
Monosaccharides
Monosaccharides Monosaccharides are classified by the number of carbons in the saccharide unit—triose (three carbons), tetrose (four carbons), pentose (five carbons), and hexose (six carbons). The chemical names of many of the carbohydrates end ...
Non-Nutritive Food Components
Non-Nutritive Food Components Foods contain some compounds that are not classified within the six basic nutrient groups. All sorts of substances can be found in food—natural, intentional, and unintentional. Among the beneficial compounds naturally ...
Functions of Water in Food
Water is the most abundant and versatile substance on earth. Among its many uses in food preparation, its two most important functions are as a transfer medium for heat and as a universal solvent. ...
Composition of Water
Whether bound or free, water’s chemical formula remains the same, Water is a very small molecule consisting of three atoms – one oxygen atom flanked by two hydrogen atoms (H2O). Water may exist as ...
Enzymatic Reactions
Enzymatic Reactions Enzymes (or biocatalysts) are one of the most important proteins formed within living cells because they act as biological catalysts to speed up chemical reactions. Thousands of enzymes reside in a single ...
Disaccharides
Disaccharides The three most common disaccharides are sucrose, lactose, and maltose. Sucrose Sucrose is table sugar, the product most people think of when they use the term “sugar.” Chemically, sucrose is one glucose molecule ...
Enzyme Use by Food Industry
Enzyme Use by the Food Industry Many foods would not be on the market if it were not for certain enzymes. Foods that can be manufactured with the aid of enzymes include wines, cheeses, ...