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Essential Components of Foods, Yanis Dianeth Lara Pérez 2-741-327 -…
Essential Components of Foods
Unit 1: Components of Foods
Introduction: Macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins, minerals), water, and bioactive components.
Macronutrients: Carbohydrates, proteins, fats.
Micronutrients: Vitamins (soluble in water and fat), minerals.
Water: Essential for hydration, nutrient transportation, and metabolic reactions.
Bioactive Components: Dietary fiber, antioxidants, phytonutrients.
Unit 2: Water, Importance, and Activity in Foods
Introduction: Impact on structure, texture, taste, and preservation.
Importance: Main component, physical and chemical functions.
Water Activity: Measures availability for chemical reactions and microbial growth.
Measurement and Control: Use of hygrometers and gravimetric methods.
Impact on Different Foods: Fruits, vegetables, meats, fishes, baked goods.
Technology and Innovations: Dehydration, edible coatings.
Nutritional and Sensory Considerations.
Unit 3: Carbohydrates
Introduction: Essential for energy, structure, and organism function.
Chemistry: Monosaccharides, disaccharides, polysaccharides.
Metabolism: Digestion, absorption, metabolic processes.
Impact on Health: Energy, glucose control, digestive health.
Industrial Applications.
Unit 6: Vitamins, Minerals, and Enzymes
Introduction: Essential for body function, with applications in the food industry.
Vitamins: Classification, sources, functions, and health impact.
Minerals: Types, sources, functions, and health effects.
Enzymes: Definition, classification, functions, and sources.
Impact on Health: Deficiencies and excesses of vitamins, minerals, and enzymes.
Applications in the Food Industry: Fortification, supplements, improvements in food processes.
Unit 5: Amino Acids and Proteins
Introduction: Essential for cellular structure and function, with impact on human health and the food industry.
Chemistry of Amino Acids and Proteins: Amino acids as building blocks of proteins.
Types and Sources: Essential, complete, and incomplete.
Metabolism: Digestion, absorption, synthesis, and deamination.
Impact on Health: Growth, immune system, muscular health.
Industrial Applications: Supplements, meat and dairy products, innovations.
Unit 4: Lipids
Introduction: Essential for organism structure and function.
Chemistry: Fatty acids, triglycerides, phospholipids, sterols, lipoproteins.
Metabolism: Digestion, absorption, energy production.
Impact on Health: Cardiovascular, cerebral, weight control.
Industrial Applications: Processing, texture, flavor, preservation.
Ethics and Environment, Regulation.
Yanis Dianeth Lara Pérez
2-741-327