FOOD 2010 Lecture Notes - Lecture 3: Electron Transport Chain, Riboflavin, Triglyceride

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

Document Summary

Unit 03: food chemistry macro- & micro-components. Atoms = smallest unit of an element that make chemical bonds (i. e. covalent, hydrogen, ionic, van der. Molecules = smallest ideniiable units of pure substances, involved in chemical reacions. Metabolism: general term for all chemical reacions occurring in a living system. Reacions: chemical changes classiied as electron-transfer or oxidaion-reducion reacions: divided into 2 processes anabolism (reacions involving the synthesis of compounds) & catabolism (reacions involving the breakdown of compounds) Macro-components comprise a large proporion of food mass & include chos, proteins, lipids & water. Micro-components comprise a smaller proporion of mass, but are vital contributors to funcional or nutriional properies. Micro-component = components in food that comprise a small proporion of total mass, many funcional & nutriional properies are highly dependent upon their presence in the product: include: Atom is the smallest unit of an element.