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2. List of food additives - Wikipedia

   en.wikipedia.org/wiki/List_of_food_additives

   Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid. Acidity regulators. Acidity regulators are used to change or otherwise control the acidity and alkalinity of foods. Anticaking agents.

3. List of macronutrients - Wikipedia

   en.wikipedia.org/wiki/List_of_macronutrients

   There are three principal classes of macronutrients: carbohydrate, protein and fat. [1] Macronutrients are defined as a class of chemical compounds which humans consume in relatively large quantities compared to vitamins and minerals which provide humans with energy. Fat has a food energy content of 38 kilojoules per gram (9 kilocalories per ...

4. List of antioxidants in food - Wikipedia

   en.wikipedia.org/wiki/List_of_antioxidants_in_food

   Carrots, squash, broccoli, sweet potatoes, tomatoes (which gain their color from the compound lycopene), kale, mangoes, oranges, seabuckthorn berries, wolfberries (goji), collards, cantaloupe, peaches and apricots are particularly rich sources of beta-carotene, the major provitamin A carotenoid. Vitamin C (ascorbic acid) is a water- soluble ...

5. List of compounds - Wikipedia

   en.wikipedia.org/wiki/List_of_compounds

   Chemical substance – Form of matter. Inorganic compounds by element. List of alloys. List of alkanes. List of elements by name. List of minerals – List of minerals with Wikipedia articles. List of alchemical substances. Polyatomic ion – Ion containing two or more atoms. Exotic molecules – Atoms composed of exotic particles can form ...

6. List of phytochemicals in food - Wikipedia

   en.wikipedia.org/wiki/List_of_phytochemicals_in_food

   orange pigments . α-Carotene – to vitamin A carrots, pumpkins, maize, tangerine, orange.; β-Carotene – to vitamin A dark, leafy greens, red, orange and yellow fruits and vegetables.

7. Food chemistry - Wikipedia

   en.wikipedia.org/wiki/Food_chemistry

   Food chemistryis the study of chemicalprocesses and interactions of all biological and non-biological components of foods. [1][2]The biological substances include such items as meat, poultry, lettuce, beer, milkas examples. It is similar to biochemistryin its main components such as carbohydrates, lipids, and protein, but it also includes areas ...

8. Naturally occurring phenols - Wikipedia

   en.wikipedia.org/wiki/Naturally_occurring_phenols

   In biochemistry, naturally occurring phenols are natural products containing at least one phenol functional group. [1][2][3] Phenolic compounds are produced by plants and microorganisms. [4] Organisms sometimes synthesize phenolic compounds in response to ecological pressures such as pathogen and insect attack, UV radiation and wounding. [5]

9. Glucose - Wikipedia

   en.wikipedia.org/wiki/Glucose

   Glucose is a monosaccharide containing six carbon atoms and an aldehyde group, and is therefore an aldohexose. The glucose molecule can exist in an open-chain (acyclic) as well as ring (cyclic) form. Glucose is naturally occurring and is found in its free state in fruits and other parts of plants.