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General sample preparation, Quality control, Quality control II - Coggle…

- - - - Proteins must certainly be considered as the most important, since they are the substances of life
        
        Amino acid composition
        
        The amino acid composition is about the same as in the corresponding mammalian muscle proteins, although the physical properties may be slightly different.
        
        Determination of protein quality
        
        It is determined by the amino acids that form it, the more quality the more essential amino acids they have and in greater proportion
        
        Vitamins. Extraction and separation methods
        
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- - - - Primary degradation: due to the activation of endogenous enzymes belonging to muscle tissue and the digestive system.
        
        Dairy products
        
        Main components: Casein proteins 80% thermoset to 140% triglyceride fats, fat-soluble vitamins, aldehydes, ketones, cholesterol, phospholipids, saturated fatty acids.
        
        Eggs and egg products
        
        The egg is wrapped in a limestone caáscara that in the chicken's egg is between white, yellow and brown.
        
        Edible oils and fats
        
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- - - - Anatomical integrity and macroscopic contamination of impurities. Bumps or scratches, cuts etc. produced by poor harvesting, poor transport, poor conservation, intense cold action or germination of tubers
        
        Natural sweeteners
        
        Honey is the food product produced by honey bees from the nectar of flowers or sections from living parts of plants that bees transform.
        
        Species and condiments
        
        Condiments and spices are products highly appreciated by consumers for their ability to increase or modify the taste, aroma or even color of food.
        
        Packaging, Labelling and Preservation
        
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