Quote: "Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods."
Understanding the functionality of ingredients and how they interact with each other.
Macronutrients: Understanding the role of carbohydrates, proteins, and fats in recipe development, and how they impact flavor, texture, and nutritional value.
Texture and Rheology: Understanding the role of viscosity and elasticity in ingredient functionality and how they can be altered in recipe development.
Flavor: Understanding how different ingredients contribute to the overall flavor of a recipe and how to build flavor profiles in recipe development.
Ingredients: Understanding the role of each ingredient in a recipe, including their functional properties, and how to choose the right ingredients for a given recipe.
Chemical Reactions: Understanding how chemical reactions impact ingredient functionality in recipe development.
Cooking Techniques: Understanding different cooking techniques and their impact on ingredient functionality and recipe development.
Food Preservation: Understanding how different ingredients impact food preservation and how to preserve food through recipe development.
Food Processing: Understanding how different processing techniques impact ingredient functionality and how to use food processing techniques in recipe development.
Recipe Modifications: Understanding how to modify recipes based on ingredient functionality and how to adjust recipes to suit different dietary needs.
Food Safety: Understanding basic food safety principles and how they impact ingredient functionality and recipe development.
Binders: These ingredients hold the ingredients together in a recipe, such as eggs, flour, or gelatin.
Emulsifiers: These are used to help prevent ingredients from separating in a recipe. Common emulsifiers include egg yolks and lecithin.
Leavening agents: These ingredients help recipes rise and become fluffy, such as baking soda, baking powder, or yeast.
Acidity: Some recipes require a certain level of acidity to help balance the flavors. Examples include vinegar, citrus juice, or cream of tartar.
Sweeteners: These are used to add sweetness to a recipe, such as sugar, honey, or maple syrup.
Thickeners: These ingredients help to thicken sauces, soups, or other liquids in a recipe. Common thickeners include flour, cornstarch, or arrowroot powder.
Flavor enhancers: These ingredients are used to bring out the flavors in a recipe, such as salt, pepper, herbs, or spices.
Moisture: Some recipes require a certain level of moisture to help ingredients bind together or cook properly. Examples include oil, butter, or broth.
Texture: Ingredients can be used to help create a specific texture in a recipe, such as cream cheese in cheesecake or milk powder in ice cream.
Color: Some recipes require a certain color, such as browning sauce or food coloring, to achieve the desired appearance.
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."