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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.
The major compositions of most foods are including water, lipid, protein, carbohydrate, and enzyme. Each component has its own physical and chemical characteristics which contribute to the final properties of food products.
9 gru 2019 · Cooking and food processing alter the chemical composition of food, adding chemicals that are absent in raw ingredients and transforming others, from emulsifiers to new lipids.
1 sty 2024 · Nutrition scientists use this important information to link food composition to the key mechanisms by which foods can influence health and disease. NDBs and the technology of nutrient analysis and dietary assessment are central to precision nutrition research.
25 lis 2022 · When confirming the chemical composition of food ingredients, the first step is to clarify the basic chemical composition, that is, chemical classification and analysis. We need to know the structural categories for subsequent fine confirmation.
Raw food products from plants and animals contains mostly water, lipid, protein, and carbohydrate as major components. Understanding the fundamental aspects such as the composition and physicochemical properties of raw food products during handling, processing, and storage will be very important.
28 lis 2020 · Characteristic of the molecule that enables it to perform a specific role in a food. Examples of functional properties of proteins include solubility, thickening, binding, gelation, foaming, and emulsifying capacity.
