FOOD 2010 Chapter Notes - Chapter 5: Spectrophotometry, Food Energy, Calorie

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

Document Summary

Textbook: introduction to food science by rick parker chapter 5, pages 82 - 86 find foods in a food composition table and describe their nutritional value. List three methods of determining the composition of foods. Describe the method for determining the calorie and calorie--bomb calorimeter. Identify common abbreviations and terms used in a food composition table. List four factors that affect the nutrient content of foods. 3 methods of analyzing and determining the composition of foods: Proximate analysis: the first system of approximating the value of a food or feed for nutritional purposes (germany-weende experiment station). It separates a food into nutritive fractions through chemical determinations that reflect a food"s nutritive value. The different fractions includes water or dry matter, crude protein, ether extract or fat, crude fiber, nitrogen-free extract (sugars and starches), and ash or total mineral. Both can determine fatty acids cholesterol amino acids specific minerals.