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Proteins (S-containing amino acids are cysteine and methionine). Particularly eggs, meat, coffee, vegetables. Sulfur compounds responsible for aroma of onions, leeks, garlic and the compound that makes you cry. Glucosinolates in brassica (broccoli, sprouts, etc.) have potential anticancer properties.
6 paź 2022 · Water, carbohydrates, proteins, and lipids form the major chemical components of foods contributing to their nutritional, sensory as well as functional properties. Minor chemical components of foods include vitamins, minerals, pigments, antioxidants, enzymes and flavoring components.
Food is a complex mixture of water, proteins, lipids, and carbohydrates, which make various intra- and intermolecular interactions in the texture. The chemical composition of foods is usually made from a variety of different chemical components.
Chemicals in food are largely harmless and often desirable – for example, nutrients such as carbohydrates , protein , fat and fibre are composed of chemical compounds. Many of these occur naturally and contribute both to a rounded diet and to our eating experience.
17 wrz 2019 · Explore the chemical properties of food including moisture content, pH, acidity, flavor compounds, pigments, and enzymes.
As the name implies, food chemistry is the branch of chemistry that deals with the chemistry behind the biochemical nature of food, its properties and how they are processed in the body. It involves the study of chemical components from proteins to carbohydrates and more.
Functional and chemical properties of food. This area provides resources on fats, carbohydrates, proteins, raising agents, colloidal systems, heat transfer and food functions.
