NU FS100 Lecture Notes - Lecture 3: B Vitamins, Energy, Nutrient

• School: University of Alberta
• Department: Nutrition and Food Sciences
• Course: NU FS100
• Professor: Blanca Enriquez

Document Summary

Flavours, vitamins, and minerals may get dissolved in water. The measure of (cid:862)e(cid:374)ergy status(cid:863) of water i(cid:374) a syste(cid:373) Not all water in food are available for microbes. Only some water is (cid:862)free(cid:863), as the rest may be tied up by chemical constituents. Can be extracted easily from foods (squeezing/cutting) Not free to be a solvent for salt and sugars. Can be frozen only at low temperatures. Molecules cannot escape as vapour aw . When aw is close to 0: little moisture available. When aw is close to 1: a lot of moisture available. Higher aw mean higher amount of free water to interact with microorganisms and to take part in chemical reactions. Aw is reduced in foods by the addition of salt and sugars by tying up the h20 but will affect the taste and preserve it. Chemical compounds in our food that regulate chemical reactions: fat soluble: a, d, e, k, water soluble: b vitamins, vitamin c.