MindMap Gallery Classification of Food Chemistry
This is a mind map about Classification of Food Chemistry,Main content: Food Processing Effects,Nutritional Quality,Food Packaging Interactions,Food Toxins,Food Allergens,Enzymes,Water,Additives,Minerals,Vitamins,Proteins,Lipids,Carbohydrates.
Edited at 2024-12-23 07:22:56In the introduction section, elastin is a protein that plays a crucial role in the body, endowing tissues with elasticity and toughness. Its properties include high elasticity and good ductility. Elastin has a wide range of sources and is commonly found in animal connective tissues such as skin and blood vessels. When using elastin in products, the amount and method of addition should be determined based on the characteristics of the product. It has many uses and can be added to skincare products to enhance skin elasticity and reduce wrinkles; Improving food texture and enhancing taste in the food industry; In the medical field, it can be used to make elastic scaffolds such as artificial blood vessels, providing support for tissue repair. Reasonable use can play its unique value.
This document aims to guide the proper use of proteins. Proteins are the fundamental substances that make up life and are essential for maintaining normal physiological functions in the body, with a wide variety of types. When using protein, daily diet is an important source, such as meat, eggs, etc., which are rich in high-quality protein. Measuring protein intake can be done using professional tools or methods to ensure that the intake meets the body's needs. When mixing protein powder, it should be prepared according to the recommended ratio, and the water temperature should not be too high to avoid damaging the protein activity. Different groups of people have different protein requirements, such as athletes and fitness enthusiasts who can increase their intake appropriately to meet the needs of body repair and muscle growth.
Introduction to Unsaturated Polyester Resin: It is an important thermosetting resin with various excellent properties. It has a wide range of applications and is used in the construction industry to produce fiberglass products such as doors, windows, decorative panels, etc; Used in the automotive industry for manufacturing body components. The advantages of use include simple molding process, low cost, and chemical corrosion resistance. However, it also faces challenges and limitations, such as relatively poor heat resistance and susceptibility to aging. During use, corresponding protective measures should be taken according to specific application scenarios, such as adding heat-resistant agents, antioxidants, etc., to extend their service life and fully leverage their advantages.
In the introduction section, elastin is a protein that plays a crucial role in the body, endowing tissues with elasticity and toughness. Its properties include high elasticity and good ductility. Elastin has a wide range of sources and is commonly found in animal connective tissues such as skin and blood vessels. When using elastin in products, the amount and method of addition should be determined based on the characteristics of the product. It has many uses and can be added to skincare products to enhance skin elasticity and reduce wrinkles; Improving food texture and enhancing taste in the food industry; In the medical field, it can be used to make elastic scaffolds such as artificial blood vessels, providing support for tissue repair. Reasonable use can play its unique value.
This document aims to guide the proper use of proteins. Proteins are the fundamental substances that make up life and are essential for maintaining normal physiological functions in the body, with a wide variety of types. When using protein, daily diet is an important source, such as meat, eggs, etc., which are rich in high-quality protein. Measuring protein intake can be done using professional tools or methods to ensure that the intake meets the body's needs. When mixing protein powder, it should be prepared according to the recommended ratio, and the water temperature should not be too high to avoid damaging the protein activity. Different groups of people have different protein requirements, such as athletes and fitness enthusiasts who can increase their intake appropriately to meet the needs of body repair and muscle growth.
Introduction to Unsaturated Polyester Resin: It is an important thermosetting resin with various excellent properties. It has a wide range of applications and is used in the construction industry to produce fiberglass products such as doors, windows, decorative panels, etc; Used in the automotive industry for manufacturing body components. The advantages of use include simple molding process, low cost, and chemical corrosion resistance. However, it also faces challenges and limitations, such as relatively poor heat resistance and susceptibility to aging. During use, corresponding protective measures should be taken according to specific application scenarios, such as adding heat-resistant agents, antioxidants, etc., to extend their service life and fully leverage their advantages.
Classification of Food Chemistry
Carbohydrates
Monosaccharides
Glucose
Fructose
Disaccharides
Sucrose
Lactose
Maltose
Polysaccharides
Starch
Cellulose
Glycogen
Lipids
Fatty Acids
Saturated
Unsaturated
Triglycerides
Animal fats
Vegetable oils
Phospholipids
Lecithin
Sterols
Cholesterol
Proteins
Amino Acids
Essential
Nonessential
Peptides
Di and tripeptides
Polypeptides
Globular proteins
Fibrous proteins
Vitamins
Fatsoluble vitamins
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Watersoluble vitamins
Vitamin C
Bcomplex vitamins
Vitamin B1 (Thiamine)
Vitamin B2 (Riboflavin)
Vitamin B3 (Niacin)
Vitamin B5 (Pantothenic acid)
Vitamin B6 (Pyridoxine)
Vitamin B7 (Biotin)
Vitamin B9 (Folic acid)
Vitamin B12 (Cobalamin)
Minerals
Major Minerals
Sodium
Potassium
Calcium
Magnesium
Trace Minerals
Iron
Zinc
Copper
Selenium
Additives
Preservatives
Antioxidants
Antimicrobials
Colorants
Natural
Synthetic
Flavorings
Natural
Artificial
Sweeteners
Highintensity sweeteners
Sugar alcohols
Water
Solvent
Reactant
Medium for reactions
Enzymes
Catalytic proteins
Digestive enzymes
Food processing enzymes
Food Allergens
Common allergenic proteins
Gluten
Casein
Soy proteins
Shellfish proteins
Food Toxins
Naturally occurring toxins
Mycotoxins
Alkaloids
Contaminants
Pesticides
Heavy metals
Food Packaging Interactions
Migration of chemicals
Plasticizers
Monomers
Barrier properties
Oxygen permeability
Moisture control
Nutritional Quality
Bioavailability of nutrients
Digestibility
Absorption rates
Nutrient stability
Heat sensitivity
Oxidation stability
Food Processing Effects
Chemical changes
Browning reactions
Maillard reaction
Caramelization
Hydrolysis
Physical changes
Texture modification
Color changes
Microbial changes
Sterilization
Fermentation