Lecture 3- food chemistry
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why do McDonalds burger not rot
what is water
what are the moisture contains of food
how do we measure the moisture content of foods
what is the chemical structure of water
what type of molecule is water and what does this mean
how many physical states does water have
what does water depend on
what is +ve & -ve role in food reactions
what is a polar solvent
what do high amounts of salts/sugars cause
what is function of water in food
water is water activity and what is the water conc in most foods
what is water holding capacity
what is moisture content
what foods have bound water and what food has free water and why
what is equation for Aw
what is freezing and drying a method of
what does an Aw below 0.65 mean
what does an below 0.3 mean
what is fat
how many calories are in nutrients
what is the function of fat
what 2 methods are used for finding the energy value of food