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Erstellt von Veronica Castro
vor mehr als 6 Jahre
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Myosin
Fatty acids
Saturated
Unsaturated
Omega -3 and
Omega- 6
Lipid Oxidation
Antioxidants
Triglycerides
Disciplines within
food science
Food Chemistry
interesterification
Emulsification
Hydrogenation
Olestra
Myoglobin
major factors that affect the pigment forms in meat
Pink slime
Starch gel
Defining color
Color : Physical Truth
Color: A matter of perception
why do we perceive color?
foods that ripen
foods that don't are
Ripeness: fruits can be divided into two groups according to the regulatory mechanisms underlying their ripening process:
Non-climacteric fruit:
Climacteric fruit
Ethylene
natural color
artificial colors
Natural colors in food
anthocyanins
Greens:
Enymes in Chlorophylls
carotenoids
why color foods?
cochineal
chromatography
spectroscopy
Enzymes
Enzymes in food