Biochemical Properties of Food Flashcards
Any substance or product, whether processed, partially processed, or unprocessed, intended for human consumption
Food
Study of the physical and chemical phenomena during the preparation of food and its products, including chemical and physical properties, environmental conditions, and the reactions they cause.
Food Science
science that studies nutrients—chemical substances found in food that nourish the body by promoting growth, assuring maintenance and repair, facilitating body functions, and providing energy.
Nutrition
Nutrients that must be provided by food since the body cannot produce them in sufficient quantities or cannot produce them at all.
Essential Nutrients
Water, carbohydrates, proteins, and fats.
Macronutrients
two forms of water in food systems
(a) free water and (b) bound water
functional groups that are responsible for the characteristic chemical properties of molecules
hydrocarbon derivatives
building blocks of carbohydrates
monosaccharides, such as glucose, galactose, and fructose
Building blocks of proteins
amino acids
process of protein unfolding, often caused by heat, which leads to the loss of their biological activity.
Denaturation
types of proteins based on amino acid content
Complete - contains all essential amino acids
Partially Complete - can maintain but not support growth
Incomplete - cannot support life and growth
mainly composed of carbon (C), hydrogen (H), and oxygen (O)
Lipids
Fat vs. Oil
Fat (solid)
Oil (liquid)
main form of lipids, composed of glycerol and three fatty acids
Triglycerides
coenzymes needed for proper enzyme function
Vitamins
trace elements found in food
Minerals
temperature at which solids are liquefied
Melting Point
resistance of a liquid to flow, affected by concentration, temperature, agitation, and particle size
Viscosity
movement of water molecules from an area of higher concentration to an area of lower concentration.
Osmosis
temperature at which liquids are solidified. It is affected by the amount of solute dissolved in the solvent (freezing point depression)
Freezing Point
Temperature at which a liquid turns into a gas. It is affected by altitude and the amount of solute dissolved in the solvent
Boiling Point
pH range for acidic and basic foods
Acidic foods: pH < 7 (e.g., vinegar, pickles).
Basic foods: pH > 7 (e.g., egg white, milk).
