CHAPTER 1
INTRODUCTION
What is Food Chemistry?
• Food chemistry, a major aspect of food science, deals
with the composition and properties of food and the
chemical changes it undergoes during handling,
processing, and storage.
• Food chemistry is intimately related to chemistry,
biochemistry, physiological chemistry, botany, zoology,
and molecular biology.
Food Chemistry is the Study of
• The composition of raw materials within foods.
• The composition of the end products of food production.
• The changes that occur in food during production,
processing, storage and cooking stages.
Approach to the Study of Food Chemistry
1. determining those properties that are important characteristics
of safe, high-quality foods
2. determining those chemical and biochemical reactions that
have
important
influences
on
loss
of
quality
and/or
wholesomeness of foods
3. applying this understanding to various situations encountered
during formulation, processing, and storage of food
Functions of Food
Provide
nutrients
Satisfy
collateral
properties
: taste, color,
texture, flavor
…
Control
physiology
and
immunology
PREBIOTIC vs. PROBIOTIC
PREBIOTICS
PROBIOTICS
PREBIOTICS are a special form of dietary fiber
PROBIOTICS are live bacteria in yogurt, dairy products a
nd pills. There are hundreds of probiotic species available
. Which of the hundreds of available probiotics is best for
the average healthy person is still unknown.
PREBIOTIC powders are not affected by heat, cold, acid
or time.
PROBIOTIC bacteria must be kept alive. They may be kill
ed by heat, stomach acid or simply die with time.
PREBIOTICS provide a wide range of health benefits to t
he otherwise healthy person. Most of these have been m
edically proven.
PROBIOTICS are still not clearly known to provide health
benefits to the otherwise healthy. Some are suspected bu
t still not proven.
PREBIOTICS nourish the good bacteria that everyone alr
eady has in their gut.
PROBIOTICS must compete with the over 1000 bacteria
species already in the gut.
PREBIOTICS may be helpful for several chronic digestive
disorders or inflammatory bowel disease.
Certain PROBIOTIC species have been shown to be help
ful for childhood diarrhea, irritable bowel disease and for r
ecurrence of certain bowel infections such as C. difficile.
Chap 2. 수분
Chap 3. 탄수화물
Chap 4. 지질
Chap 5. 단백질
Chap 6. 무기질
Chap 7. 비타민
Chap 8. 효소
Chap 9. 식품의 갈변
Chap 10. 식품의 풍미
Chap 11. 식품 중 유독성분