What can be achieved by studying the relationship between chemistry and food 5

Hello. The main components of proteins, carbohydrates, fats, and minerals in the first food are chemical substances, and the digestion and absorption of food in the human body is also a complex chemical reaction, which is part of organic chemistry. The ultimate is to develop foods that meet human needs, and fortified substances can be added to foods to meet human needs, such as iodized salt, iron-added soy sauce, health foods, and so on.

Achieve the purpose of preventing diseases and improving physical fitness. Hope it helps.

Summary. The research methods of food chemistry mainly have the following characteristics: 1. Analytical chemistry

Through the analysis of the components in the food, understand the properties of the food and its influencing factors; 2. Biochemistry: study the synthesis and function of biological substances such as proteins, sugars, oils, enzymes, vitamins, etc. in food; 3. Physical chemistry: study the physical properties of food and its influencing factors, such as moisture content, rheology, surface tension, solubility, permeability, etc.

What are the characteristics of research methods in food chemistry?

The research methods of food chemistry mainly have the following characteristics: 1. Analytical chemistry: through the analysis of the components in food, understand the properties of food and its influencing factors; 2. Biochemistry:

To study the synthesis and function of biological substances such as proteins, sugars, oils, enzymes, vitamins, etc. in food; 3. Physical chemistry: study the physical properties of food and its influencing factors, such as moisture content, rheology, surface tension, solubility, permeability, etc.

Food chemistry is a discipline that studies the properties and composition of various components in food and their roles in physiological processes, as well as the changes in food processing. It involves the selection of raw materials, ingredients, processing, storage, processing technology, and preservation of food, as well as food safety and hygiene, nutrition and health care.

Answer]: The basic disciplines of food chemistry are basic chemistry, biochemistry, physiology, botany, zoology and other disciplines.

In addition, food chemistry and nutrition are the professional basic courses of other food professional courses. This course should be based on chemistry, especially organic chemistry and biochemistry, and at the same time, it should be closely related to the "carrier" of food, so as to truly lay the foundation for the study of subsequent courses such as food technology.

1. The chemical composition and properties of food nutrients.

2. The knowledge of the color and flavor of food as a food must not only have enough nutrition, but also have the fragrance and taste that can arouse people's appetite.

3. Changes in food ingredients under the action of enzymes Enzymes will cause many changes in the composition of food.

4. Food storage.

Correct answer: The development and utilization of health food and functional ingredients will be further strengthened, the development of new food resources will be paid more and more attention, and food ultra-high pressure chemistry will become a new branch of food chemistry.

Food chemistry is the study of food from the perspective of chemistry.

Key takeaways from the study include:

1. The chemical composition and properties of food nutrients.

2 The knowledge of the color, flavor and flavor of food, as a food plum stool, must not only have enough nutrition, but also have the fragrance and taste that can arouse people's appetite.

3 Changes in food composition under the action of enzymes Enzymes will slowly cause many changes in the composition of food that disturbs the mold.

4. Food storage.

Food science is a science that studies the composition and characteristics of food and the chemical changes it produces, involving multidisciplinary fields such as microbiology, chemistry, biology, and engineering, such as food chemistry and food engineering.

Brief concept: Chinese name: food chemistry.

Subject areas: Microbiology, Chemistry, Biology.

Composition: Natural ingredients are not natural ingredients.

Tests: physicochemical tests and sensory tests.

Introduction to the concept. The ingredients in food are quite complex, and some of the ingredients are original in animals and plants; Some are newly produced during processing, storage; Some are artificially added; Some are contaminated during the production, processing or storage of raw materials; Others are brought by packaging materials. Obviously, food chemistry is from the perspective of chemistry and molecular level to study the structure, physical and chemical structure, nutritional effect, safety and enjoyment of the above components in food, as well as the changes of various components in food production, food processing and storage and their impact on food nutrition, enjoyment and safety of science, is to improve food quality, develop new food resources, innovate food processing technology and storage and transportation technology, scientifically adjust the dietary structure, improve food packaging, It is a science to strengthen the control of food quality and safety and improve the level of processing and comprehensive utilization of food raw materials. Food chemistry is an important part of science (food science is an important multidisciplinary science involving microorganisms, chemistry, biology, and engineering), and it is a science that studies the composition and characteristics of food and the chemical changes it produces.

It can be seen that the connotation and elements of food chemistry research are relatively extensive, involving chemistry, biochemistry, physical chemistry, botany, zoology, food nutrition, food safety, polymer chemistry, environmental chemistry, toxicology and molecular biology and many other disciplines and fields, which is a cross-cutting discipline.

There is nothing basic, it's just the application of what has been learned.

Through experiments and theories, the molecular level of analysis and comprehensive understanding of food material changes methods, the chemical composition of food

The study of physical and chemical properties and changes is linked to the study of food quality and safety.

Therefore, from the beginning of the experimental design, the research of food chemistry has the purpose of revealing changes in food quality or safety, and the actual food material system and the main food processing process conditions are used as the experimental design.

Various foods have different tastes and are rich in different nutritional values. In China's classical philosophy, all things in the world are mutually reinforcing. Of course, there will be restraint between the foods.

Iron-rich foods such as animal liver, egg yolks, and soybeans should not be eaten with celery and sweet potatoes, which are rich in vitamin acid, and should not be eaten with vegetables containing oxalic acid, such as spinach. Because cellulose and oxalic acid will affect the body's absorption of iron, in addition, there are many antagonistic phenomena in the body's essential trace elements. These antagonistic phenomena are often manifested by the absorption and metabolism of foods containing antagonistic elements, resulting in the accumulation or deficiency of these elements, such as zinc and aluminum, zinc and iron, zinc and calcium, etc.

Their content in the human body has a certain ratio, and the ratio changes, indicating the excess and deficiency of the corresponding elements. When the corresponding element is too much or too short, it can have certain consequences.

The restraint of food refers to the antagonism and restriction between foods (including various nutrients and chemical components), and if it is not properly matched, it will cause toxic reactions. Poisoning reaction is generally a chronic process, often in the process of digestion, absorption and metabolism of the human body, reducing the bioavailability of nutrients, resulting in nutritional deficiency, metabolic disorders, and diseases. Therefore, in the Anthermal Power Plant, we should seek advantages and avoid disadvantages, advocate reasonable meal matching, avoid food restraint, and improve the body's attraction to nutrients, which is of great significance for maintaining the normal metabolism of the human body.