Myosin

Fatty acids

Saturated

Unsaturated

Omega -3 and
Omega- 6

Lipid Oxidation

Antioxidants

Triglycerides

Disciplines within
food science

Food Chemistry

interesterification

Emulsification

Hydrogenation

Olestra

Myoglobin

major factors that affect the pigment forms in meat

Pink slime

Starch gel

Defining color

Color : Physical Truth

Color: A matter of perception

why do we perceive color?

foods that ripen

foods that don't are

Ripeness: fruits can be divided into two groups according to the regulatory mechanisms underlying their ripening process:

Non-climacteric fruit:

Climacteric fruit

Ethylene

natural color

artificial colors

Natural colors in food

anthocyanins

Greens:

Enymes in Chlorophylls

carotenoids

why color foods?

cochineal

chromatography

spectroscopy

Enzymes

Enzymes in food