Basics of food chemistry
Basics of food chemistry: Overview
This topic covers concepts such as role of chemistry in food materials, antioxidants, rancidity of oils and fats, saturated fats, and unsaturated fats.
Important Questions on Basics of food chemistry
Write about the synthetic antioxidants? Also give examples.
Write about the omega- fatty acids?
Write about trans fatty acids?
Write about the lipoproteins.
Write about trans fats?
Write about unsaturated fats?
Write about saturated fats?
Write about rancidity of oils and fats?
Match column-I with column-II:
| Column-I | Column-II |
| (a) Neurotransmitter | (i) Iproniazid |
| (b) Antidepressant drug | (ii) Sodium benzoate |
| (c) Artificial sweetener | (iii) Dopamine |
| (d) Preservative | (iv) Aspartame |
Butylated Hydroxy Anisole (BHA) as a food additive acts as
Give the structure of the following chemical compound and write its one use. Butylated Hydroxy Anisole (BHA).
BHT can act as _____
Answer in one sentence: Draw structure of BHT.
Answer in one sentence: Write molecular formula of Butylated hydroxytoluene.
Browning of some vegetables and fruits is due to tannin formation.
Identify the antioxidant used in foods
Which of the following is used as an antioxidant in food?
Which one of the following statements is true?
