Foods High in Carbohydrates Carbohydrates are the sugars, starches, and fibers found in foods. Plants are the primary source of carbohydrates, with the exception of milk, which contains a sugar called lactose. The muscles ...
Food Chemical Reaction
Water makes possible a vast number of chemical reactions that are important in foods. These include ionization, pH changes, salt formation, hydrolysis, and the release of carbon dioxide. Ionization When particles dissolve in a ...
Basic Food Chemistry
The body’s benefit from food’s energy and nutrients occurs on the cellular level. To comprehend how this occurs, it is necessary to know some biochemistry. While this may be a daunting term, it is ...
Enzyme – Maillard Reaction and Enzymatic Browning
Maillard Reaction The brown color produced during the heating of many different foods comes, in part, from the Maillard reaction. This reaction contributes to the golden crust of baked products, the browning of meats, ...
Composition of Proteins
Composition of Proteins One key way in which proteins differ from carbohydrates and lipids is that proteins contain nitrogen atoms, while carbohydrates and lipids contain only carbon, hydrogen, and oxygen atoms. These nitrogen atoms ...
Composition of Lipids
Composition of Lipids Lipids, like carbohydrates, are composed of carbon, hydrogen, and oxygen atoms, but in differing proportions. One way to determine if a substance is a lipid is to test whether it will ...
Enzyme – Buffering and Browning
Buffering Proteins have the unique ability to behave as buffers, compounds that resist extreme shifts in pH. The buffering capacity of proteins is facilitated by their amphoteric nature. Browning Proteins play a very important ...
Enzymes – Test for Food Quality
Use of Enzymes by the Food Industry to Test for Food Quality For this Food Use This Enzyme To Test For Fruits and vegetables Milk, dairy products, ham Eggs Peroxidase Alkalin phosphatase Acetylglucosaminidase Proper ...
Water and Food Preservation
While water is essential to the chemical reactions on which living things and many foods depend, it is also important for the life of microorganisms such as bacteria, molds and yeasts. The actions of ...
Food Touch and Hearing
Food Touch The sense of touch, whether it operates inside the mouth or through the fingers, conveys to us a food’s texture, consistency, astringency, and temperature. Texture is a combination of perceptions, with the ...