Introduction
Carbohydrates are one of the most important components in many foods. Carbohydrates may be present as isolated molecules or they may be physically associated or chemically bound to other molecules. Individual molecules can be classified according to the number of monomers that they contain asmonosaccharides, oligosaccharides or polysaccharides. Molecules in which the carbohydrates are […]
The term “roughage” is an umbrella term for the different types of fiber, one of which is cellulose. Fiber is found in plant foods only, and different types of plant foods contain different types of fiber. An adequate fiber intake confers many health benefits, and is also a useful weapon in the weight-loss arsenal. […]
Dietary Fiber
As indigestible complex carbohydrates, dietary fibers perform important biological functions, though they supply no calories or nutrients and are resistant to digestive enzymes. Dietary fiber comes from the walls of plant cells and includes cellulose, hemicellulose, lignin, pectin, mucilage and gum. Many food products list total fiber content in grams, which includes both […]
Emulsions in food are mixtures of oil and water. These normally do not mix and will separate if left without an emulsifier. Roll over the photograph of the mayonnaise to see the effects when the emulsifier is not added.
Mayonnaise contains oil and water. The emulsifier keeps these mixed and without it the oil and […]
Some of the most powerful medicines on the planet are masquerading around as foods and spices. While they do not lend themselves to being patented, nor will multi-billion dollar human clinical trials ever be funded to prove them efficacious, they have been used since time immemorial to both nourish our bodies, and to prevent and treat […]
Accelerated Shelf life
This is an indirect method and attempts to predict the shelf life of a product without running a full length real time storage study. This kind of study is useful especially for new products and products having a long shelf life. The method involves storing the product under accelerated storage conditions like […]
Food packaging is primarily intended to protect the food contained in the packaging from temperature and atmospheric changes, oxygen, dust and moisture, as well as increase its shelf life, or the maximum length of time a particular food remains fresh and safe for consumption.
Food products are protected from alterations or external impacts by their […]
Absorption Measurements & their Application to Quantitative Analysis
A study of the interaction of light (or other electromagnetic radiation) with matter is an important and versatile tool for the chemist. Indeed, much of our knowledge of chemical substances comes from their specific absorption or emission of light. In this experiment, we are interested in analytical […]
Some molds cause allergic reactions and respiratory problems. And a few molds, in the right conditions, produce “mycotoxins,†poisonous substances that can make people sick. When you see mold on food, is it safe to cut off the moldy part and use the rest? To find the answer to that question, delve beneath the […]
Yeast and mold are organisms of great importance to the food industry. These two species are very different from bacteria, which are more commonly associated with food borne illness. Hundreds of yeast and mold species have been isolated from foods and due to their ability to grow over a wide spectrum of environmental conditions […]