FNH 200 Lecture Notes - Lecture 2: Academy Of Nutrition And Dietetics, Dispersion Stability, Maillard Reaction
19 Oct 2018
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Document Summary
2017sa-fnh200-98b-exploring our food-mcqueen lesson 2: chemical and physical properties of food: 2. 0 overview. In this lesson we will discuss the chemical properties of food constituents and how those constituents affect the physical properties of foods. You will learn about the various classes of carbohydrates, ranging from monosaccharides to polysaccharides, and their functional properties important to food science and technology. You will learn about the caramelization and maillard browning reactions and their importance as a determinant of food quality. Important properties of proteins such as foaming, emulsion stabilization and gelation will be explored. The importance of proteins in the production of selected food commodities will be explained, and you will learn about enzymes, which are proteins that function as biological catalysts, and their importance in food technology. We will discuss the basic properties of fats and differentiate between saturated and unsaturated fats.
