Author: rejuan

At a Glance Ultra-processed foods are industrial formulations defined by the NOVA classification system as products made primarily…

At a Glance Grain refining is a mechanical process that removes the outer bran and inner germ from…

At a Glance Food fortification is the deliberate addition of essential micronutrients, such as vitamins and minerals, to…

At a Glance Stabilizers and thickeners are used in foods primarily to control texture, prevent ingredients from separating,…

At a Glance Cooking alters food's nutritional composition through chemical reactions that degrade some nutrients while increasing the…

At a Glance When food is cooked, proteins denature due to heat, causing them to unfold and form…

At a Glance When food is cooked, starch undergoes gelatinization, where granules absorb water, swell, and soften to…

At a Glance When fat is heated, it undergoes a sequence of physical and chemical changes, beginning with…

At a Glance Browning makes food taste better because the Maillard reaction creates complex, savory flavor compounds when…

At a Glance Food caramelises when heated because sugars undergo thermal decomposition at high temperatures, typically above 160°C…