Upload NowIn 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 […]
Colloidal Systems in Food: Functions, Types and Stability | Food Chemistry
Article shared by : 
Classification of Food Starches | Food Chemistry | Biotechnology
Article shared by :
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 […]
Rancidity of Food: Introduction, Types, Factors and Prevention of Rancidity | Food Chemistry | Biotechnology
Article shared by :
In this article we will discuss about:- 1. Introduction to Rancidity 2. Types of Rancidity 3. Factors Affecting Rancidity and Reversion 4. Prevention of Rancidity. Introduction to Rancidity: When food containing fat and oil come in contact with surrounding oxygen and these auto-oxidation leads to bad smell and change in taste, the whole process is […]