Upload NowIn this article we will discuss about:- 1. Aroma Compounds in Food 2. Food Flavors 3. Sugar Substitutes 4. Sorbitol 5. Food Colors 6. Browning Reactions 7. Antinutritional Factors 8. Chemical Changes during the Processing of Volatile Compounds. Contents: Aroma Compounds in Food Food Flavors Sugar Substitutes in Food Sorbitol in Food Food Colors Browning […]
Food: Aroma Compounds, Flavors, Colours and Chemical Changes | Food Chemistry
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Colloidal Systems in Food: Functions, Types and Stability | Food Chemistry
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In this article we will discuss about:- 1. Classification and Functions of Colloidal Systems in Food 2. Types of Colloidal System in Food 3. Stability. Classification and Function of Colloidal Systems in Food: A colloid is a type of chemical mixture where one substance is dispersed evenly throughout another. Colloids are formed when one substance […]
Classification of Food Starches | Food Chemistry | Biotechnology
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Depending on the sources, food starches are classified into three: 1. Natural Starches – Amylose and Amylopectins 2. Modified Starches 3. Waxy Starches. 1. Natural Starches – Amylose and Amylopectins: These are naturally present starches in various types of plant foods. The starch granules from various grains differ in size, ranging from 2 to 150 […]