Nutrition: Concepts and Controversies
13th Edition
ISBN: 9781133603184
Author: Frances Sizer, Ellie Whitney
Publisher: Cengage Learning
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Question
Chapter 2, Problem 18SC
Summary Introduction
To determine:
Whether phytochemicals are safe to consume in large amounts as natural constituents of foods.
Introduction:
Phytochemicals are non-nutritive plant chemicals, which contain disease-preventing protective compounds. These nutrients, when taken in proper amount, are beneficial for the health.
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Essential Plant Nutrients
Chemical
Chemical forms absorbed
Element
symbol
by crop plants
Primary Nutrients
Nitrogen
Potassium
Phosphorus
Secondary Nutrients
Calicium
Magnesium
Sulfur
Micronutrients
Boron
Chlorine
Copper
Iron
Manganese
Molybdenum
Nickel
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Explain the coconut water processing chain and how it may impact the quality and safety of the product.
Explain the following functional properties indicating the macronutrients which exhibits such functionalities and how they can be applied in food product development.
dextrinisation
caramelisation
preserving
gelation
denaturation
coagulation
shortening
plasticity
aeration
retention of moisture
gelatinisation
Chapter 2 Solutions
Nutrition: Concepts and Controversies
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- Explain the following functional properties, indicating the macronutrient which exhibit such functionalities anf how they can be applied in food product development. DextrinisationCaramelisationPreserving RelationDenaturationCoagulation Shortening Plasticity AerationRetention of moisture Gelatinisationarrow_forwardmacronutrients O Fe P C Narrow_forwardPhytochemicals are included in all of the following food groups except: Blueberries Hot pepper Turmeric Milkarrow_forward
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