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- Herausgeber: Greenbooks editore
- Sprache: Englisch
- Veröffentlichungsjahr: 2023
"The science of food: From Chemistry to Nutrition" is a comprehensive book that explores the fascinating and complex world of human nutrition. Through in-depth analysis, the book traces a path from the chemistry of food to the importance of nutrition for well-being and health.
In the first part of the book, the chemical elements that make up food are examined. The chemical reactions involved in food preparation are explored, and the properties of ingredients that give flavor, texture, and color to dishes are analyzed.
The focus then shifts to human nutrition in the second part. The fundamental principles of balanced eating are explained, and the different nutritional needs based on age, gender, and physical activity are addressed. The book provides information on various nutrient classes such as carbohydrates, proteins, fats, vitamins, and minerals, explaining their roles in the proper functioning of our bodies.
In addition to providing a solid foundation of scientific knowledge, "The science of food" also presents practical aspects and helpful advice for adopting healthier eating habits. It examines healthier cooking methods, recommended portions, and strategies for managing food excesses. Furthermore, the book addresses topics such as food intolerances, special diets, and the importance of properly reading food labels.
With a clear and accessible approach, "The science of food: From Chemistry to Nutrition" is aimed at anyone interested in understanding the link between what we eat and our health. Through a scientific and informative perspective, the book provides the necessary tools to make informed decisions about one's diet and enjoy a healthy and balanced life.
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Henry Brooks
The science of food
From chemistry to nutrition
"The science of food "
From chemistry to nutrition
Author: Henry Brooks
Publisher: Greenbooks editore
ISBN 978-88-3295-735-8
© 2023 Henry Brooks
© 2023 Greenbooks editore
First digital edition: June 2023
Cover design: Fabrizio Ambrogi
Layout and typesetting: Mattia Sereni
Editorial revision: Fabrizio Ambrogi
Greenbooks Publisher Rome, Italy
www.greenbooks-publisher.com
All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means without the written permission of the publisher, except for brief quotations used in reviews.
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Index
Introduction to Food Chemistry
Metabolism and digestion of nutrients
Carbohydrates: Source, Function and Absorption
Lipids: Structure, function and role in diet
Proteins: Amino Acids, Synthesis and Importance to the Body
Vitamins: essential micronutrients for maintaining good health
Conclusion
Introduction to Food Chemistry
Welcome to the fascinating world of food chemistry, an exciting journey to discover the chemical secrets hidden behind our everyday food. Whether you are a mere culinary enthusiast or a food science major, this book will guide you to understand the basic principles of chemistry applied to food, from its molecular structure to the changes that take place during preparation and storage.
Food chemistry is a multidisciplinary discipline that combines concepts of chemistry, biology and nutrition to understand how food interacts with our bodies and how we manipulate food to achieve the desired results. In this book, we will explore many aspects of food chemistry, analyze food under chemical lens, and reveal its sensory characteristics, secrets of cooking and storage process, and implications for human health.
Each chapter will cover a specific topic, introduce key concepts, and provide practical examples to help you fully understand the chemistry involved. From the chemical reactions that occur during food preparation to the chemistry of dyes and condiments, we will explore the scientific basis behind all aspects of the food we eat.
But food chemistry is not limited to the culinary world. We will also review the impact of the food industry on the environment, discuss future prospects, and explore innovations and new frontiers in applied food chemistry.
Get ready to immerse yourself in a journey full of discovery and curiosity. Food chemistry is an evolving field, and understanding how it works will help you become more aware of the food we eat and the choices we make at the table.
Basic Principles of Food Chemistry
The main principle of food chemistry is based on the analysis of chemical changes in food during preparation, cooking and storage. These principles are essential for understanding the chemical properties of ingredients and the reactions that occur during food preparation.
In particular, food chemistry studies the chemical composition of food and the nutrients that make up food, such as carbohydrates, proteins, lipids, vitamins and minerals. Understanding the composition of food is very important to assess its nutritional value and health impact.
During the cooking process, various chemical reactions will occur, which will affect the flavor, color and texture of food. For example, Maillard reaction will produce golden yellow and characteristic flavor of baked food and bread crust.
Food components can interact with each other at chemical level and affect the sensory characteristics of food. For example, the acidity of certain ingredients will affect the structure and texture of baked dough.
Food chemistry is also involved in the research of food storage process. Knowledge of deterioration reactions (such as fat oxidation or bacterial growth) makes it possible to develop appropriate preservation methods, such as refrigeration, freezing or the use of food additives.
Food chemistry also studies the chemical changes of food during digestion in human body. These transformations are essential for absorbing nutrients and providing energy for the body.
In essence, an understanding of the fundamentals of food chemistry helps to increase awareness of the changes that occur during the preparation and consumption of food, thereby contributing to more conscious food selection and promoting a balanced and healthy diet.
Structure and properties of nutrients
Nutrients are substances existing in food, which can provide energy, promote the growth and maintenance of the body, and play life functions. They can be divided into several categories, each of which has a specific structure and properties.
Carbohydrates: Carbohydrates are mainly composed of sugars, which can be simple (such as glucose and fructose) or complex (such as starch and cellulose). They provide energy for the body and can be quickly converted into glucose for immediate use or stored as glycogen for future use. Carbohydrates have four calories per gram.
Proteins: Proteins are composed of amino acids, which are bound together by peptide bonds. Each protein has a unique structure and specific amino acid sequence. Proteins perform many functions in the body, such as tissue formation and recovery, producing enzymes and hormones, and supporting the immune system. Protein also has four calories per gram.
Lipid: Lipid, also known as fat, is mainly composed of fatty acids. They play an important role in providing energy, isolating and protecting organs and helping the absorption of fat-soluble vitamins. Lipids can be divided into saturated fats, unsaturated fats (monounsaturated and polyunsaturated) and trans fats, each of which has different properties and health effects. Lipids have nine calories per gram.
Vitamins: Vitamins are a small number of organic compounds needed for normal operation of the body. There are several vitamins, each of which has specific functions and properties. Some vitamins, such as vitamin C and vitamin E, are antioxidants that protect cells from oxidative damage, while others, such as B vitamins, participate in energy metabolism.
Minerals: Minerals are inorganic elements that play many functions in human body. They include calcium, iron, magnesium, sodium, potassium and so on. Minerals are essential for bone structure, water balance regulation, muscle contraction, nerve conduction and other important physiological functions.
Chemical Processes in Food Preparation
During the preparation of food, many chemical processes take place, which help to transform raw materials into delicious and nutritious dishes. The following are some common chemical processes that occur during food preparation:
Maillard reaction: Maillard reaction is a chemical process named after French chemist Luis-Camille Maillard. It is the reaction between reducing sugars (such as glucose and fructose) and amino acids or proteins in food during high temperature cooking. This reaction is the cause of the golden yellow, distinctive aroma and complex flavor in food. In the Maillard reaction sugars and amino acids combine to form new compounds including aldehydes ketones acids and compounds that give pleasant aromas. These compounds are responsible for the smell and taste peculiar to baked, baked or baked food. Maillard reaction is affected by several factors, including sintering temperature, thermal exposure time and environmental pH value. Higher temperatures and longer cooking time tend to exacerbate Maillard reaction, resulting in darker color and more obvious taste. This chemical reaction is especially important in many cooking preparations. For example, in bread, Maillard reaction helps to form golden crispy skin. In meat, this reaction will produce distinctive flavor and aroma during cooking. Even when making sweets, such as cookies or pies, Maillard's reactions play an important role in creating irresistible colors, aromas and tastes. However, it is important to note that Maillard reaction may also have side effects. When food is exposed to very high temperatures or for prolonged periods of time, unwanted substances, such as acrylamide or toxic compounds, may form. Therefore, it is important to follow proper cooking practices and carefully control the exposure temperature and time to avoid excessive formation of these unwanted substances. In a word, Maillard reaction is a chemical process that occurs in the cooking process of food, which helps to give food unique color, aroma and flavor. Understanding this process can help chefs and culinary enthusiasts to achieve high-quality cooking results and attach importance to the gourmet experience.
Caramelization: Caramelization is a chemical process that occurs when sugar is heated to high temperature. In this process, sugars undergo a series of chemical transformations, resulting in the formation of a complex compound called caramel. In caramelization, sugars are dissolved and decomposed into simpler molecules through a series of thermal decomposition reactions. These reactions include dehydration, condensation, polymerization and decomposition of sugars. This leads to the formation of new molecules, such as hydroxymethylfurfural and melanin, which give caramel its characteristic color, aroma and taste. The caramelization process is affected by several factors, including heating temperature, the type of sugar used and baking time. Higher temperatures will accelerate the caramelization process, resulting in darker color and stronger taste, while lower temperatures may produce lighter and finer caramel. Caramelization is a process widely used in making sweets, desserts and sauces. It is responsible for the golden or amber color of caramel, the syrup-like texture of liquid caramel, and the sweet and rich taste of caramel sweets. However, care must be taken in the caramelization process, because sugar burns easily if heated too much or for too long, producing a bitter and unpleasant taste. It is important to closely monitor the temperature and keep stirring to prevent sugar from burning during caramelization. In a word, caramelization is a chemical process that occurs when sugar is heated to a high temperature. This process leads to the formation of caramel, which gives sweets a distinctive color, aroma and flavor. Understanding this process enables you to create delicious caramel candy and enrich your dining experience.
Protein denaturation: Protein denaturation is a chemical process involving changing the three-dimensional structure of proteins. This process may be caused by several factors, including heat, acidity, mechanical stirring or exposure to chemicals. Proteins have complex structures, which determine their specific functions in human body. This three-dimensional structure is maintained by chemical bonds, such as hydrogen bonds, salt bonds and disulfide bonds, which stabilize proteins in their native form. In the process of protein denaturation, these chemical bonds are disturbed or interrupted, resulting in the loss of three-dimensional structure. As a result, proteins may lose their functional properties, such as the ability to catalyze chemical reactions or interact with other molecules in the body. Protein denaturation may be caused by heat, which acts by destroying the weak links in stabilizing protein structure. For example, when an egg is boiled, heat denatures the protein in the egg white, changing it from a liquid transparent texture to a solid white texture. In addition, acidity will affect protein denaturation. Acidic environment will break the ionic bonds that stabilize the protein structure, thus causing denaturation. For example, lemon juice can denature proteins found in raw fish when making ceviche. Some chemicals, such as alcohols, organic solvents or denaturants, can also denature proteins. These substances can change chemical bonds and disturb protein structure. Protein denaturation has both positive and negative effects on food. On the one hand, it can improve the digestibility of protein and make it easier for human body to absorb amino acids. On the other hand, it affects the texture and flavor of food, sometimes in an unwelcome way. In a word, protein denaturation is a chemical process involving the loss of three-dimensional structure of protein. This process may be caused by heat, acid, mechanical stirring or contact with chemical substances. Understanding this process is important in food preparation because it affects their sensory and nutritional properties.
Oxidation: Oxidation of food is a chemical process that occurs when food is exposed to oxygen in the air. In this process, the constituent elements of food, such as fat, protein and carbohydrate, react with atmospheric oxygen, resulting in undesirable changes in the color, flavor, texture and nutritional quality of food. Oxidation can be accelerated by several factors, including the presence of light, heat, metals, enzymes and humidity. In particular, foods with high fat are more likely to be oxidized, because fat contains unsaturated fatty acids, which are more susceptible to oxidants. In the process of food oxidation, free radicals will be formed, which will react with food components, damage molecules and cause chemical changes. This can lead to the formation of unwanted compounds, such as aldehydes, ketones and peroxides, which can bring rancid tastes and unpleasant smells to food. Oxidation affects different kinds of food. For example, in fats and oils, it can cause rancidity, that is, deterioration of taste and change of nutritional characteristics. In fruits and vegetables, oxidation causes polyphenolase to turn black, and cut apples turn brown. Protein will also be oxidized, resulting in the loss of nutritional value and the deterioration of texture and color. To prevent or slow down food oxidation, different strategies can be adopted. Using antioxidants, such as vitamins C and E, can reduce the effect of free radicals and preserve the freshness of food. Vacuum or modified atmosphere packaging can limit oxygen exposure, thus delaying oxidation. In addition, keeping food in a cool, dry and dark place also helps to maintain its quality. In a word, food oxidation is a chemical process that occurs when food is exposed to atmospheric oxygen. This process can lead to undesirable changes in the color, flavor, texture and nutritional quality of food. Understanding this process and adopting appropriate preservation practices will help to maintain the freshness and quality of food.
Emulsion: A food emulsion is a dispersion of two or more immiscible food ingredients, such as oil and water. In the food industry, emulsions are widely used to make sauces, condiments, creams, margarines and many other products. The formation of food emulsion requires the use of emulsifiers, which can be surfactants or natural substances existing in food itself. Emulsifiers reduce the surface tension between oil and water, allowing them to mix and form small droplets of oil, usually water, dispersed inside a continuous phase. Food emulsifiers can be natural or synthetic. Some common examples of natural emulsifiers are lecithin (such as soy lecithin), which is usually found in sauces or margarine. Other synthetic emulsifiers can be used safely and effectively, and always comply with food regulations. Food emulsions may be stable or unstable depending on the properties of the ingredients and the use of appropriate emulsifiers and mixing processes. Emulsifier plays a key role in stabilizing emulsion, preventing phase separation and keeping oil droplets evenly distributed in water phase. Food emulsions have many advantages. They allow the desired consistency and texture to be obtained, improve the stability of the product, and make it easier for fat-soluble components to blend into the aqueous matrix. In addition, they also affect the flavor and visual appearance of food. However, it should be noted that food emulsions may require special care to ensure their stability over time. Appropriate selection of emulsifier, correct formula and control of production process are very important to ensure good stability of emulsion during storage and use. Conclusion: Food emulsion is a dispersion system stabilized by emulsifier, which is composed of immiscible components such as oil and water. They are widely used in the food industry to create a wide variety of products that provide the desired texture, texture and stability. The selection of emulsifier and the correct management of emulsion are very important to ensure the quality and stability of food.
These chemical processes in food preparation play an important role in determining the taste, appearance and texture of food. Understanding these processes will help to improve cooking techniques and obtain the best cooking results.
Food additives and their functions
Food additives are substances intentionally added to food during production, processing, preparation or storage. They are used to perform different technical functions, improve food quality and keep it longer. Food additives are strictly regulated and must be used in accordance with food safety laws and regulations.
Food additives have many functions, which contribute to the appearance, taste, texture, preservation and safety of food. Some of the most common functions of food additives include:
Preservatives: Preservative additives are substances used in the food industry to prevent or reduce the growth of bacteria, molds, yeasts and other microorganisms in food. They play a vital role in ensuring the safety and durability of food.
Preservative additives act in different ways to inhibit or slow down the growth of microorganisms responsible for food spoilage and contamination. Some major categories of preservative additives include:
Antibacterial preservatives: These additives inhibit or kill microorganisms. Some common examples are sorbic acid, benzoic acid, nitrate and nitrite. These preservatives are commonly used in products such as cold cuts, sausages, sauces and beverages.
Antifungal preservatives: These additives are specially designed to prevent mold and yeast from growing in food. Examples of antifungal preservatives include potassium sorbate, propionic acid and sorbic acid.
Antioxidant preservatives: Although antioxidants are mainly used to prevent food from oxidizing, some of them also have the characteristics of preservatives. For example, tocopherol (vitamin E) and ascorbic acid (vitamin C) help slow down the growth of microorganisms and prolong the shelf life of products.
It should be noted that the use of preservative additives is strictly regulated and must comply with the food safety regulations formulated by the competent authorities. Preservative additives must be evaluated for safety and effectiveness before they are approved for use in food.
Anticorrosive additives make it possible to prolong the shelf life of food, reduce the risk of microbial contamination and improve food safety. However, it is important to use preservative additives properly, observe allowable doses and follow established guidelines to ensure food quality and safety.
In a word, preservative additives are substances used to prevent or reduce the growth of microorganisms in food. They play a vital role in maintaining food safety and shelf life, but must be used in accordance with regulations and appropriate doses.
Antioxidants: Antioxidant additives are substances used in the food industry to prevent or slow down food oxidation. Oxidation is a chemical reaction, which can change the color, flavor and texture of food, and reduce its quality and shelf life. Antioxidant additives help preserve food and protect easily oxidized components.
Antioxidant additives act in different ways to fight food oxidation. Some common examples of antioxidant additives used include:
Tocopherol (Vitamin E): Tocopherol is a natural antioxidant compound that helps protect food from oxidative damage. They are commonly used in vegetable oils, grains and baked goods.
Ascorbic acid (vitamin C): Ascorbic acid is a powerful antioxidant, which helps prevent lipid oxidation in food. It is commonly used in beverages, fruit juices, meat products and baked goods.
BHA (hydroxyphenyl isobutyrate) and BHT (hydroxytoluene butyrate): These are synthetic antioxidant preservatives used to protect food from oxidation. They are commonly used in fats, grains and baked goods.
Propyl Gallate and Gallate: These are antioxidant additives used to protect food from oxidation. They are commonly used in oils, margarines, sauces and meat products.
Polyphenols: Polyphenols are natural compounds found in many foods, such as fruits, vegetables, tea and dark chocolate. They act as antioxidants and protect food from oxidative damage.
Antioxidant additives are used to preserve food quality and prolong its shelf life. They help prevent oxidation from changing the color, flavor and texture of food. However, it is important to use antioxidant additives properly, observe allowable doses and follow established regulations to ensure food safety.
In a word, antioxidant additives are substances used to prevent or slow down food oxidation. They play an important role in preserving food quality and protecting easily oxidized components. However, responsible use of them and compliance with food regulations are essential to ensure food safety and quality.
Colorant: Colorant additives are substances used in food industry to impart or maintain food color. They play an important role in the visual appearance of food and make it more attractive to consumers. Dye additives can be extracted from natural sources or synthesized.
There are several types of colorant additives used in food, including:
Natural colorants: These colorant additives are extracted from natural sources such as fruits, vegetables, spices and plants. Some examples of natural dyes include carrot extract, turmeric, chlorophyll and beet extract. These natural dyes are often used to bring bright and bright colors to food.
Synthetic dyes: They are dye additives produced artificially in laboratories. These synthetic dyes provide a wider range of colors and can be used to obtain stronger and more stable tones. Some examples of synthetic dyes are temptation red (E129), dusk yellow (E110), and bright blue FCF (E133).
The use of colorant additives is strictly regulated, and manufacturers must comply with the regulations on the maximum allowable amount of colorants in food. In addition, food pigments should be clearly labeled to inform consumers about the use of additives.
It is important to note that the number of colorant additives used is minimal and controlled to ensure the safety and welfare of consumers. Colorant additives should be thoroughly evaluated for safety and compliance before they are approved for use in food.
