FOOD 2010 Chapter Notes - Chapter 4-5: Fructooligosaccharide, Pentose, Hydrolysis

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

Document Summary

This interaction form micelles, , clusters of molecules in which the hydrophobic groups are directed away from the water and polar groups are exposed on the external surface: moisture content: refers to the absolute amount of water present in a food, water activity:refers to the form in which the water exists in a food (free or chemically bound) and the availability of molecules to enter microbial, enzymatic or chemical reactions. Maillard browning = browning of food as a result of the maillard reaction: maillard reaction (non enzymatic browning) = reducing sugars react with amino acids to produce brown pigment, influenced by chemical and physical factors, to begin, a sugar with a free carbonyl group and an amino group must be present, 3 main chemical reactions, condensation: reducing sugar+amino group <=> glycosylamine, aldose reactive site = c1, ketose reactive site = c2, rearrangement: glycosylamine (cid:243) amadori compounds (colorless)