Food Science Archives - Page 3 of 10 - Food Science Toolbox

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Food components are divided into macro and micro-components. Macro-components, also referred to as macronutrients include carbohydrates, proteins, lipids and water. Micronutrients include vitamins and minerals (micronutrients) as well as pigments, antioxidants, anti-nutrients and toxins.  Carbohydrates Carbohydrates are so called because they are hydrates of carbon. They consist of carbon, hydrogen and oxygen (Cn(H2O)n), and are […]

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Carbohydrates in the form of glucose is the main source of energy for the body. Energy is needed for two types of metabolic processes; anabolism and catabolism. Anabolism is the process of making larger molecules using smaller molecules e.g. using fatty acids to make fats, or amino acids to make protein. Catabolism accomplishes the opposite i.e. break down of […]

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Objectives By the end of this lab, students should be able to: Explain the science behind gel formation in jams and jellies Identify the basic ingredients in jams and jellies and their functions Prepare a strawberry jam Background Jams and jellies are sweet, semi-solid spreads. Jellies are made from the strained fruit juice, and jams […]

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