lec 1 introduction

Question 1

what are the reactions that affect stabilization?

Answer 1

Oxidation
Demixing
Maillard reactions
Preservation of texture

Question 2

transformation reactions?

Answer 2

Hydrolysis
Enzymatic modification

Question 3

what formulations create structure?

Answer 3

Gels
Emulsions
Foams
Phase separation
Frozen structures
Encapsulation

Question 4

what are the Organoleptic properties of food?

Answer 4

More than taste
* Aroma
* Texture
* Rheology
* Sound
* Colour
* Mouthfeel

Question 5

what affects the Bioavailability of nutrients?

Answer 5

-molecular conformation of the released nutrient
-complexed with other food components, mainly macromolecules
- if they are attached to specific organelles, eg to membranes
-confined within intact plant cell walls
- entrapped in food matrices.

Question 6

Processing of food effect on
nutrients

Answer 6

Processing commonly
reduces the amount of
nutrient due to chemical
reactions

-Can increase
bioavailability –-> changes
in structure
– β-carotene and Lycopene
availabilty is higher in
boiled carrots and
tomatoes respectively.