FOOD 2010 Chapter Notes - Chapter 15: Sodium Bicarbonate, Peshitta, Biological Value

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

Document Summary

Food science is the study of raw food materials and their behaviour during formulation, processing, packaging, storage and evaluation as consumer food products. Food processing is the conversion of raw ingredients into food. Nutrient density: the variety of proteins, complex carbohydrates, vitamins and minerals that a food or beverage contains without having excess fat and calories: milk and juice are nutrient dense while soda is not. Biological value: the amount of nitrogen derived from food protein that promotes human growth. Bioavailability: the degree to which nutrients are digested and absorbed into the body. Commonly used beverage sweeteners are sugar (sucrose) and high fructose corn syrp. Degrees brix: the sucrose concentration of a beverage (grams of sucrose per 100 grams) Sugar is made up of two molecules: glucose and fructose (fructose is sweeter) Sucrose inversion: glucose and fructose are separated: high acidity, high storage temperature and the presence of the enzyme invertase all cause sucrose inversion.