Search results
Results from the WOW.Com Content Network
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. [1] [2] The biological substances include such items as meat, poultry, lettuce, beer, milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes ...
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.
The following is a list of phytochemicals present in commonly consumed foods. This list is incomplete; you can help by adding missing items. (August 2008)
Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives have been used for centuries as part of an effort to preserve food, for example vinegar ( pickling ), salt ( salting ), smoke ( smoking ), sugar ( crystallization ), etc. This allows for longer-lasting foods ...
The FCC features more than 1,250 monographs, including food-grade chemicals, processing aids, foods (such as vegetable oils, fructose, whey, and amino acids ), flavoring agents, vitamins, and functional food ingredients (such as lycopene, olestra, and short chain fructooligosaccharides ). The FCC also contains ingredients, such as sucrose and ...
Sources include wheat germ, seabuckthorn, nuts, seeds, whole grains, green leafy vegetables, kiwifruit, vegetable oil, and fish-liver oil. Alpha-tocopherol is the main form in which vitamin E is consumed. Recent studies showed that some tocotrienol isomers have significant anti-oxidant properties.
An "incident" of chemical food contamination may be defined as an episodic occurrence of adverse health effects in humans (or animals that might be consumed by humans) following high exposure to particular chemicals, or instances where episodically high concentrations of chemical hazards were detected in the food chain and traced back to a ...
A food contaminant is a harmful chemical or microorganism present in food, which can cause illness to the consumer. The impact of chemical contaminants on consumer health and well-being is often apparent only after many years of processing and prolonged exposure at low levels (e.g., cancer ). Unlike food-borne pathogens, chemical contaminants ...