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Introduction to Basic Food Science by Maria Celina Dumagco is a document available to read on EtoBox.

What is Introduction to Basic Food Science about?

This document provides an introduction to food science, including definitions and classifications of foods and their chemical structures. It discusses the six main categories of food chemicals - carbohydrates, fats, proteins, enzymes, and water. Carbohydrates are classified based on their complexity from monosaccharides to polysaccharides. Proteins are classified into simple, conjugated, and derived proteins. Common food sources are provided for each chemical structure. Food processing can impact the chemic

Author

Maria Celina Dumagco

Language

EN