FOOD 2010 Lecture Notes - Lecture 3: Food Chemistry, Emulsion, Food Science

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Atoms are the smallest unit of an element that make chemical bonds such as covalent bonds, hydrogen bonds, ionic bonds, and van der waals bonds. Molecules, as smallest identifiable units of pure substances, are involved in chemical reactions. The chemical changes are classified as electron-transfer or oxidation-reduction reactions. Metabolism is a general term to refer to all the chemical reactions occurring in a living system. Metabolism is divided into two processes: anabolism: reactions involving the synthesis of compounds: and catabolism: reactions involving the breakdown of compounds. Micro component" is a blanket term used to describe components in food that comprise a small proportion of total mass. Although micro components represent only a small proportion of most foods, many functional and nutritional properties are highly dependent upon their presence in the product. Micro components include: vitamins and minerals, antioxidants, enzymes, organic acids, flavourings, emulsifiers, pigments, food additives. Module 3 covers the pearson square method, which is an alternative to algebraic equations.

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