Upload NowIn 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 […]
Rancidity of Food: Introduction, Types, Factors and Prevention of Rancidity | Food Chemistry | Biotechnology
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List of Food Components | Food Chemistry | Food Biotechnology
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Food is any substance normally eaten or drunk by living things. The term food also includes liquid drinks. It is the main source of energy and nutrition for animals, and is usually of animal or plant origin. There are four basic food energy sources – fats, proteins, carbohydrates and alcohol. Proteins, fats and carbohydrates in […]
Food: Aroma Compounds, Flavors, Colours and Chemical Changes | Food Chemistry
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In 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 […]