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Food Chemist
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. 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 areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of dairy products with microorganisms that convert lactose to lactic acid; an example of preventing a process would be stopping the browning on the surface of freshly cut apples using lemon juice or other acidulated water. History of food chemistry The scientific approach to food and nutrition arose with attention to agricultural chemistry ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chemical
A chemical substance is a unique form of matter with constant chemical composition and characteristic properties. Chemical substances may take the form of a single element or chemical compounds. If two or more chemical substances can be combined without reacting, they may form a chemical mixture. If a mixture is separated to isolate one chemical substance to a desired degree, the resulting substance is said to be chemically pure. Chemical substances can exist in several different physical states or phases (e.g. solids, liquids, gases, or plasma) without changing their chemical composition. Substances transition between these phases of matter in response to changes in temperature or pressure. Some chemical substances can be combined or converted into new substances by means of chemical reactions. Chemicals that do not possess this ability are said to be inert. Pure water is an example of a chemical substance, with a constant composition of two hydrogen atoms bonded to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dairy
A dairy is a place where milk is stored and where butter, cheese, and other dairy products are made, or a place where those products are sold. It may be a room, a building, or a larger establishment. In the United States, the word may also describe a dairy farm or the part of a mixed farm dedicated to milk for human consumption, whether from cows, buffaloes, goats, yaks, sheep, horses or camels. The attributive ''dairy'' describes milk-based products, derivatives, and processes, and the animals and workers involved in their production, for example dairyman, dairymaid, dairy cattle or dairy goat. A dairy farm produces milk and a dairy factory processes it into a variety of dairy products. These establishments constitute the global dairy industry, part of the food industry. The word ''dairy'' comes from an Old English word for ''female servant'', as milking was historically done by dairymaids. Terminology Terminology differs between countries. In the United States, for ex ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liebig
Justus ''Freiherr'' von Liebig (12 May 1803 – 18 April 1873) was a Germans, German scientist who made major contributions to the theory, practice, and pedagogy of chemistry, as well as to agricultural and biology, biological chemistry; he is considered one of the principal founders of organic chemistry. As a professor at the University of Giessen, he devised the modern laboratory-oriented teaching method, and for such innovations, he is regarded as one of the most outstanding chemistry teachers of all time. He has been described as the "father of the fertilizer industry" for his emphasis on nitrogen and minerals as essential plant nutrients, and his popularization of the law of the minimum, which states that plant growth is limited by the scarcest nutrient resource, rather than the total amount of resources available. He also developed a manufacturing process for Meat extract, beef extracts, and with his consent a company, called Liebig Extract of Meat Company, was founded to e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malic Acid
Malic acid is an organic compound with the molecular formula . It is a dicarboxylic acid that is made by all living organisms, contributes to the sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms (L- and D-enantiomers), though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is a metabolic intermediate in the citric acid cycle. Etymology The word 'malic' is derived from Latin , meaning 'apple'. The related Latin word , meaning 'apple tree', is used as the name of the genus ''Malus'', which includes all apples and crabapples; and is the origin of other taxonomic classifications such as Maloideae, Malinae, and Maleae. Biochemistry L-Malic acid is the naturally occurring form, whereas a mixture of L- and D-malic acid is produced synthetically. File:L-Äpfelsäure.svg, L-Malic acid (''S'') File:D-Äpfelsäure.svg, D-Malic acid (''R'') Malate plays an important role i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carl Wilhelm Scheele
Carl Wilhelm Scheele (, ; 9 December 1742 – 21 May 1786) was a Swedish Pomerania, German-Swedish pharmaceutical chemist. Scheele discovered oxygen (although Joseph Priestley published his findings first), and identified the elements molybdenum, tungsten, barium, nitrogen, and chlorine, among others. Scheele discovered organic acids Tartaric acid, tartaric, Oxalic acid, oxalic, Uric acid, uric, Lactic acid, lactic, and Citric acid, citric, as well as Hydrofluoric acid, hydrofluoric, Hydrocyanic acid, hydrocyanic, and Arsenic acid, arsenic acids. He preferred speaking German to Swedish his whole life, as German was commonly spoken among Swedish pharmacists.Fors, Hjalmar 2008. "Stepping through Science’s Door: C. W. Scheele, from Pharmacist's Apprentice to Man of Science". Ambix 55: 29–49 Biography Scheele was born in Stralsund, in western Pomerania, which at the time was a Dominions of Sweden, Swedish Dominion inside the Holy Roman Empire. Scheele's father, Joachim (or Jo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Humphry Davy
Sir Humphry Davy, 1st Baronet (17 December 177829 May 1829) was a British chemist and inventor who invented the Davy lamp and a very early form of arc lamp. He is also remembered for isolating, by using electricity, several Chemical element, elements for the first time: potassium and sodium in 1807 and calcium, strontium, barium, magnesium and boron the following year, as well as for discovering the elemental nature of chlorine and iodine. Davy also studied the forces involved in these separations, inventing the new field of electrochemistry. Davy is also credited with discovering clathrate hydrates. In 1799, he experimented with nitrous oxide and was astonished at how it made him laugh. He nicknamed it "laughing gas" and wrote about its potential as an Anesthesia, anaesthetic to relieve pain during surgery. Davy was a baronet, President of the Royal Society (PRS), Member of the Royal Irish Academy (MRIA), a founder member and Fellow of the Geological Society of London, and a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agricultural Chemistry
Agricultural chemistry is the chemistry, especially organic chemistry and biochemistry, as they relate to agriculture. Agricultural chemistry embraces the structures and chemical reactions relevant in the production, protection, and use of Crop, crops and livestock. Its applied science and technology aspects are directed towards increasing yields and improving quality, which comes with multiple advantages and disadvantages. Agricultural and environmental chemistry This aspect of agricultural chemistry deals with the role of molecular chemistry in agriculture as well as the negative consequences. Plant biochemistry Plant biochemistry encompasses the chemical reactions that occur within plants. In principle, knowledge at a molecular level informs technologies for providing food. Particular focus is on the biochemical differences between plants and other organisms as well as the differences within the plant kingdom, such as dicotyledons vs monocotyledons, gymnosperms vs angiosp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nutrition
Nutrition is the biochemistry, biochemical and physiology, physiological process by which an organism uses food and water to support its life. The intake of these substances provides organisms with nutrients (divided into Macronutrient, macro- and Micronutrient, micro-) which can be Metabolism, metabolized to create Food energy, energy and chemical structures; too much or too little of an essential nutrient can cause malnutrition. Nutritional science, the study of nutrition as a hard science, typically emphasizes human nutrition. The type of organism determines what nutrients it needs and how it obtains them. Organisms obtain nutrients by consuming organic matter, consuming inorganic matter, absorbing light, or some combination of these. Some can produce nutrients internally by consuming basic elements, while some must consume other organisms to obtain pre-existing nutrients. All forms of life require carbon, Biological thermodynamics, energy, and water as well as various other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acidulated Water
Acidulated water is water where some sort of acid is added—often lemon juice, lime juice, or vinegar—to prevent cut or skinned fruits or vegetables from browning so as to maintain their appearance. Some vegetables and fruits often placed in acidulated water are apples, avocados, celeriac, potatoes and pears. When the fruit or vegetable is removed from the mixture, it will usually resist browning for at least an hour or two, even though it is being exposed to oxygen Oxygen is a chemical element; it has chemical symbol, symbol O and atomic number 8. It is a member of the chalcogen group (periodic table), group in the periodic table, a highly reactivity (chemistry), reactive nonmetal (chemistry), non .... An added benefit of placing items in acidulated water is that the food item acquires a taste of the acid used, which can be very pleasant on the palate. Acidulated water, most often made with the use of vinegar, can be used on an aged, hanging beef carcass (butchere ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lemon
The lemon (''Citrus'' × ''limon'') is a species of small evergreen tree in the ''Citrus'' genus of the flowering plant family Rutaceae. A true lemon is a hybrid of the citron and the bitter orange. Its origins are uncertain, but some evidence suggests lemons originated during the 1st millennium BC in what is now northeastern India. Some other citrus fruits are called ''lemon''. The yellow fruit of the lemon tree is used throughout the world, primarily for its juice. The pulp and rind are used in cooking and baking. The juice of the lemon is about 5–6% citric acid, giving it a sour taste. This makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie. In 2022, world production was 22 million tonnes, led by India with 18% of the total. Description The lemon tree produces a pointed oval yellow fruit. Botanically this is a hesperidium, a modified berry with a tough, leathery rind. The rind is divided into an outer colored layer or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apple
An apple is a round, edible fruit produced by an apple tree (''Malus'' spp.). Fruit trees of the orchard or domestic apple (''Malus domestica''), the most widely grown in the genus, are agriculture, cultivated worldwide. The tree originated in Central Asia, where its wild ancestor, ''Malus sieversii'', is still found. Apples have been grown for thousands of years in Eurasia before they were introduced to North America by European colonization of the Americas, European colonists. Apples have cultural significance in many mythological, mythologies (including Norse mythology, Norse and Greek mythology, Greek) and religions (such as Christianity in Europe). Apples grown from seeds tend to be very different from those of their parents, and the resultant fruit frequently lacks desired characteristics. For commercial purposes, including botanical evaluation, apple cultivars are propagated by clonal grafting onto rootstocks. Apple trees grown without rootstocks tend to be larger and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Browning (chemical Process)
Browning is the process of food turning brown due to the Chemical reaction, chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology. Though there are many different ways food chemically changes over time, browning in particular falls into two main categories: enzyme, enzymatic versus non-enzymatic browning processes. Browning has many important implications on the food industry relating to nutrition, technology, and economic cost. Researchers are especially interested in studying the control (inhibition) of browning and the different methods that can be employed to maximize this inhibition and ultimately prolong the shelf life of food. Enzymatic browning Enzymatic browning is one of the most important reactions that takes place in most fruits and vegetables as well as in seafood. These processes affect the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
