Abstract: This chapter considers foods as biological tissues or extracts. It describes the chemical composition of foods, which includes nutrients, biologically active substances, contaminants, additives and toxicants. The chapter explores common characteristics of foods and food groups. It explains the scope of food tables, computer databases, national and international databases. The chapter describes the science that underlies the behaviour of food during cooking, including changes to colour, texture and flavour. It provides an account of food preservation and describes the major industrial processes employed in Australia and New Zealand. The manufacture of beverages containing ethanol (alcohol) is also an ancient food-processing technique, being used in early European, Greek and Roman societies. The biological origin of a food largely determines its chemical composition. Compilations of component data, particularly of nutrient content, have been constructed by many governments from the large numbers of products in their national food supply.
Publication Year: 2020
Publication Date: 2020-07-14
Language: en
Type: book-chapter
Indexed In: ['crossref']
Access and Citation
Cited By Count: 1
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