INTRODUCTION Food chemistry and biochemistry What is Food
INTRODUCTION Food chemistry and biochemistry What is Food chemistry?
INTRODUCTION 1 Food chemistry and biochemistry History, importance, subject of Food chemistry. Hippocrates ( ~ 2400 BC – Let the food be the medicine and medicine be the food) Important part of the Food Science; interdisciplinary subject, including and based on Organic chemistry (natural organic compounds, physical organic chemistry), Microbiology, Physical chemistry, Engineering, Analytical chemistry, Medicine. Food - nutritional value, absence of toxic compounds (safety), hedonic value and convenience
INTRODUCTION Attribute Changes а. Loss of solubility Structure / Texture b. Loss of water-holding capacity Hydrolysis of polysaccharides c. Toughening d. Softening Hydrolysis and changes of proteins е. Rancidity Flavor f. Cooked or caramel flavor g. Other – desired or offflavors Hydrolysis and oxidation of lipids h. Darkening Color i. Bleaching j. Other – lost of color, offcolors Loss of: Nutritive value Maillard reaction Strecker degradation к. Vitamins l. Minerals m. Proteins Polyphenol coloration / discoloration n. Lipids o. Microbial contamination SAFETY p. Generation of toxic substances q. Development of protective substances Caramelization 2
INTRODUCTION FOOD CHEMISTRY Chemical Interactions between major food components 3
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