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The scientific approach to food and nutrition arose with attention to agricultural chemistry in the works of J. G. Wallerius, Humphry Davy, and others.For example, Davy published Elements of Agricultural Chemistry, in a Course of Lectures for the Board of Agriculture (1813) in the United Kingdom which would serve as a foundation for the profession worldwide, going into a fifth edition.
Food physical chemistry is considered to be a branch of Food chemistry [1] [2] concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of foods.
Food processing dates back to the prehistoric ages when crude processing incorporated fermenting, sun drying, preserving with salt, and various types of cooking (such as roasting, smoking, steaming, and oven baking), Such basic food processing involved chemical enzymatic changes to the basic structure of food in its natural form, as well served ...
In the process, ATP and organic end products (e.g., lactate) are formed. Because oxygen is not required, it is an alternative to aerobic respiration. Over 25% of bacteria and archaea carry out fermentation. [2] [3] They live in the gut, sediments, food, and other environments. Eukaryotes, including humans and other animals, also carry out ...
Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt. Sourdough starter. In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction.
Brining – Food processing by treating with brine or salt; Ceviche – Dish of marinated raw seafood; Charcuterie – Branch of cooking of prepared meat products, primarily from pork; Cured fish – Fish subjected to fermentation, pickling or smoking; Curing salt – Salt used in food preservation
Brominated vegetable oil is a food additive primarily used in fruit-flavored sports drinks and sodas to keep ingredients from separating. It contains bromine, an element found in flame retardants.
There are many branches of food science that study different aspects of food, such as safety, microbiology, preservation, chemistry, engineering, and physics. Until the advent of molecular gastronomy, there was no branch dedicated to studying the chemical processes of cooking in the home and in restaurants.