Quote: "Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods."
How ingredients function in recipes, understanding the role of fats, proteins, carbohydrates and other ingredients in food preparation.
Chemical composition of ingredients: This involves understanding the basic chemical makeup of ingredients and how they interact with each other during cooking.
Heat transfer and energy transfer: Understanding how heat is transferred during cooking and how it affects ingredient functionality.
Changes in texture: How cooking processes can change the texture of different ingredients.
Flavor development: How different ingredients contribute to flavor, and how cooking processes can enhance or alter flavor.
Chemical reactions: The chemical reactions that occur during cooking and how they impact ingredient functionality.
Enzymatic reactions: How enzymes found in ingredients can impact functionality during cooking.
Emulsions and foams: Understanding how emulsions and foams are formed and how they contribute to different recipes.
Proteins: Understanding how different proteins interact with each other and how they contribute to the functionality of ingredients during cooking.
Starches: Understanding how starches impact the texture and flavor of different ingredients.
Fats and oils: How different fats and oils contribute to the flavor and texture of dishes.
Acids and bases: How acids and bases impact the flavor and texture of ingredients and how they can be used to alter cooking processes.
Sweeteners: Understanding different sweeteners and how they contribute to the flavor and texture of dishes.
Gels: The different types of gels used in cooking and how they are formed.
Flavorings and seasonings: How different flavorings and seasonings can be used to enhance the flavor of dishes.
Food safety: Understanding food safety guidelines and how they impact ingredient functionality during cooking.
Flavor: The sensory experience perceived by the senses of taste and smell, created by a complex combination of chemical compounds.
Texture: The physical properties of food, including its structure, consistency, and mouthfeel.
Color: The hue and saturation of food, which can affect consumers' perception and acceptance of the product.
Nutritional Value: The nutrients, vitamins, and minerals that food provides, essential for overall health and wellness.
Preservation: The use of ingredients to preserve, extend shelf life, and prevent spoilage of food products.
Emulsification: The ability of certain ingredients to mix and stabilize a combination of liquids that would, otherwise, separate.
Binding: The capacity of certain ingredients to hold other ingredients together.
Leavening: The ability of certain ingredients, such as yeast, to cause the expansion and rise of dough, giving it a light, airy texture.
Moisture Control: The ability to regulate the level of moisture in food products, which is crucial for maintaining quality and freshness.
pH Balance: The balance of acidity and alkalinity in foods, which can impact flavor and texture, as well as food safety.
Sweetness: The perceived taste of sugar or other sweeteners, which is a crucial factor in many food products, such as baked goods, desserts, and beverages.
Aromatics: The addition of herbs, spices, or other aromatic substances to give flavor and fragrance to food.
Mouthfeel: The sensation created by food in the mouth, including factors such as viscosity, grittiness, and creaminess.
Fat Functionality: The role of fats in adding flavor, texture, and mouthfeel to food, as well as their impact on appearance, shelf life, and nutritional value.
Saltiness: The taste of salt, which is used to enhance the flavor of many foods and is often a crucial factor in food preservation.
Acidity: The level of acidity in food, which affects the flavor, texture, and preservation of many foods.
Heat Transfer: The ability of ingredients to conduct or resist heat, which affects cooking time, temperature, and efficiency.
Viscosity: The thickness and flow (or non-flow) characteristics of food, which affect taste, mouthfeel and appearance.
Particle Size and Distribution: The size, shape and distribution of ingredients within a food matrix, which affects texture, stability and mouthfeel.
Chemical Reaction Catalysts: Ingredients that catalyze specific chemical reactions, producing products that may not be possible by other means.
Quote: "The biological substances include such items as meat, poultry, lettuce, beer, milk as examples."
Quote: "It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein."
Quote: "It also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors."
Quote: "This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening."
Quote: "An example of enhancing a process would be to encourage fermentation of dairy products with microorganisms that convert lactose to lactic acid."
Quote: "An example of preventing a process would be stopping the browning on the surface of freshly cut apples using lemon juice or other acidulated water."
Quote: "Its main components such as carbohydrates, lipids, and protein."
Quote: "Interactions of all biological and non-biological components of foods."
Quote: "It also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors."
Quote: "This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening."
Quote: "Food additives, flavors, and colors."
Quote: "It also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors."
Quote: "Encourage fermentation of dairy products with microorganisms that convert lactose to lactic acid."
Quote: "Microorganisms that convert lactose to lactic acid."
Quote: "Stopping the browning on the surface of freshly cut apples."
Quote: "Using lemon juice or other acidulated water."
Quote: "This discipline also encompasses how products change under certain food processing techniques."
Quote: "Ways either to enhance or to prevent them from happening."
Quote: "Stopping the browning on the surface of freshly cut apples using lemon juice or other acidulated water."