Water Chemistry Student Notes1

8 Pages
31 Views
Unlock Document

Department
Nutrition and Food Services
Course
NFS 1049
Professor
All Professors
Semester
Fall

Description
Food ChemistryThe Science of FoodFood Chemistry is the study ofThe composition of raw materials in foodsThe composition of the endproducts of food productionThe changes which occur in food during its production processing storage and cookingExamples of the science of food in everyday lifeEmulsionsButter ice cream milk mayonnaiseFoamsIce cream marshmallows whipped cream meringueGelsGelatin desserts Pimentos in olives pudding gummy candies7 types of Food ComponentsWaterCarbohydratesLipidsProteinsVitaminsMineralsPhytochemicalsPhytochemicalPlant derived chemical that is biologically active and thought to have function in the body to prevent certain disease processes considered nonnutritiveFood Chemistry WaterProperties3 physical statesLiquidGasSolidBoiling Point 100C 212F if soluble substances are present the boiling point is elevatedFreezing Point 0C 32F soluble substances depress freezing pointpH Distilled water is neutralDipolarCalorie free
More Less

Related notes for NFS 1049

Log In


OR

Join OneClass

Access over 10 million pages of study
documents for 1.3 million courses.

Sign up

Join to view


OR

By registering, I agree to the Terms and Privacy Policies
Already have an account?
Just a few more details

So we can recommend you notes for your school.

Reset Password

Please enter below the email address you registered with and we will send you a link to reset your password.

Add your courses

Get notes from the top students in your class.


Submit