NU FS100 Lecture Notes - Lecture 5: B Vitamins, Health Canada, Cashew

• School: University of Alberta
• Department: Nutrition and Food Sciences
• Course: NU FS100
• Professor: Wendy Wismer

Document Summary

Last day"s topics: food news, carbohydrate, protein and fat in foods, started our discussion of water. Today"s topics: water and water act, micronutrients in foods, kahoot review, proximate composition and approximate values. Cytoplasm has a lot of moisture in it. When milk changed to cheddar, the moisture reduces. We need to refrigerate and pack them properly as they become more prone to spoilage. Dried milk powder has a very low moisture content. Water carries vitamins and minerals, influences flavor, allows us to chew and influences texture. Perils of moisture in food: pathogens and undesirable chemical reactions. Amount of moisture that is available for growth of bacteria etc. so we become interested in water activity. At colder temp, air is less able to hold water. Hot humid air has greater capacity to hold water. Water in a container and evaporate, that is free water. Take a food in a container, there is some headspace, put a lid on it.