chemistry

Biological Chemistry - Food Chemistry Home > Biological Chemistry > Food Chemistry FOOD CHEMISTRY Caramelization in Cooking - Caramelization Reactions Food Chemistry: Antioxidants and Oxidation Reactions in Foods Food Chemistry: The browning reaction or reactions of amino acids during cooking     Food Preservatives: Sulfites and SO2               Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. It deals with the production, processing, distribution, preparation, evaluation, and utilization of food. Basic food chemistry is mainly concerned with the three primary components in food: carbohydrates , lipids and proteins . Carbohydrates – empirical formula C x (H 2 O) z - are t...

Food Chemistry: Antioxidants and Oxidation Reactions in Foods Home > Biological Chemistry > Food Chemistry > Food Chemistry: The browning reaction or reactions of amino acids during cooking > Caramelization in Cooking - Caramelization Reactions > Food Chemistry: Antioxidants and Oxidation Reactions in Foods Antioxidants and Oxidation Reactions in Foods An antioxidant is a substance that delays the onset or slows the rate of oxidation . It is also used to extent the self-life of a food . Antioxidants play an important role in food chemistry . Antioxidants can be divided into two categories: Naturally occurring ( vitamin E , vitamin C , β-carotene ) (Fig. I1) Synthetic ( 2-BHA , 3-BHA , BHT ) (Fig. I1) The unsaturated bonds present in all fats and oils represent active centers that react with oxygen. This reaction leads to the formation of primary, secondary, and tertiar...

Food Chemistry: Caramelization Home > Biological Chemistry > Food Chemistry > Food Chemistry: The browning reaction or reactions of amino acids during cooking > Caramelization in Cooking - Caramelization Reactions   Sugar Caramelization Chemistry - Caramelization in Cooking Foods with high carbohydrate and low nitrogen content can be caramelized when heated. It is well known from experience that flavor develops when a food is cooked (heated). There are a number of dishes (such as the cre´me brulees ) where the flavors and color of the caramelization reactions are desirable. The most important reactions, from the prespective of flavor and aroma development , are those that are thermally activated. Amongst these reactions, the Maillard , Strecker and caramelization reactions are largely responsible for the flavors of chocolate and coffee , the caramel flavors of cooked sugars in deserts , on th...

Food Chemistry: Sulfites and SO2 as food preservatives Home > Biological Chemistry > Food Chemistry > Food Chemistry: The browning reaction or reactions of amino acids during cooking > Caramelization in Cooking - Caramelization Reactions > Food Chemistry: Antioxidants and Oxidation Reactions in Foods > Food Preservatives: Sulfites and SO 2 Food Chemistry: Sulfites and SO 2 as food preservatives Preservatives or antimicrobial agents play an important role in today's supply of safe and stable foods. Increasing demand for long self-life of processed foods makes the use of chemical food preservatives necessary. The activity of these preserving agents covers yeasts, molds and bacteria. The activity increases with decreasing pH and is mostly derived from undissociated sulfurous acid, which predominates at a pH < 3. The use of sulfites as food preservatives in wine for example dates back to anci...

Food Chemistry: The browning reaction or reactions of amino acids at higher temperatures during cooking Home > Biological Chemistry > Food Chemistry > Food Chemistry: The browning reaction or reactions of amino acids during cooking Biological Chemistry > Food Chemistry > Food Chemistry: The browning reaction or reactions of amino acids during cooking Food Chemistry: Chemical reactions in cooking It is well known from experience that food flavor develops during the heating process (cooking) of foods. For example the caramelization reactions are responsible for the flavors of: chocolate and coffee, freshly baked bread, cakes, cooked meats and others. Reactions at elevated temperatures are important during the preparation of food. Roasting, frying, boiling and baking develop the typical aromas of many foods in which amino acids participate as precursors. Studies with food and model systems have shown that the characteristic odorants are formed via t...