NUTR 3210 Lecture Notes - Lecture 2: Dietary Fiber, Short-Chain Fatty Acid, Lipid Bilayer
18 Jan 2017
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Document Summary
Food composition analysis development, application and study of analytical methods for characterizing foods and their constituents. Methods used in chemical analysis of foods and feeds: proximate analysis: basic determination of moisture, crude protein (kjeldahl analysis of nitrogen), crude fat (ether extract), crude fibre, ash (minerals) and available cho (nitrogen free. Extract, nfe), by subtraction: newer methods: replace/extend traditional components of proximate analysis (i. e. gas chromatograph for specific fatty acids, southgate analysis: replaces nfe and crude fibre for modern cho labelling. Allows food manufacturers to maintain quality control: produce safe, nutritious and desirable foods. Allows consumer to make informed decisions about what to eat: basis of government-regulated food labels (i. e. nutrition facts, ingredients, health claims) Eliminates economic fraud provides evidence of food authenticity to prevent misleading info. Enables fair competition between companies; creates standard of identities of products i. e. p(cid:396)odu(cid:272)t la(cid:271)elled as (cid:862)pea(cid:374)ut (cid:271)utte(cid:396)(cid:863) (cid:373)ust (cid:271)e less tha(cid:374) 55% fat. Develops new crop varieties and novel foods food science applications.
