FOOD 2010 Lecture 9: final-notes (1)

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcon

Document Summary

However, the layer of the kernel used also has an impact on nutrient composition ex. Red meat describes the flesh of cattle, pigs and sheep. In fish physiology, fish store more energy in muscle tissue as a compound called glycogen. Cooking an egg destroys avidin and its ability to bind biotin: eggs yolk is about 1/3 of the edible portion and roughly 75% of the calories. D, e and k and yellow carotenoid pigments in the fat fraction of the milk. The primary carbohydrate in milk is lactose, commonly known as milk sugar : lactose is a disaccharide that yields glucose and galactose upon hydrolysis. Msnf: all of these milks are usually homogenized, pasteurized and fortified by the addition of. Ice cream contains an emulsion of dispersed and clustered fat droplets: fat clusters exist within a concentrated mixture of sugars and proteins with the additional presence of ice crystals, a polysaccharide gel and air bubbles.