Food quality nutritional properties

The importance of water in foods begins with the hydrological cycle and concludes with the consumption of safe, wholesome, and plentiful foods. In between, water is a vital component in the various stages of food production and preservation. Water in the final food product, whether fresh or processed, profoundly influences the chemistry, microbiological safety, nutritional value, texture, appearance, and taste of the food. Because of this intimate relationship between water and food quality and safety, a more complete understanding of water and its properties, behavior, and influence, alone and in foods, is of prime importance. 

The effect of residual time for food quality with regard to microbiology, nutrition, and sensory and functional properties... 

Water, saccharides, lipids, proteins, and minerals — the main components — form the structure of and are responsible for the sensory and nutritional properties of foods. Other constituents, present in lower quantities, especially colorants, flavor compounds, vitamins, probiotics, and additives, also contribute to different aspects of food quality. The catabolysis that takes place in raw materials postharvest, as well as chemical and biochemical changes and interactions of components during storage and processing, affect all aspects of food quality. These processes can be effectively controlled by the food processor who knows food chemistry. 

Fried foods quality is defined by their properties, such as moisture and oil contents, porosity, color, taste, and nutritional content (Dogan et al., 2005). Conventional methods of measuring these properties include physical (instrumental), chemical, and sensory methods (Qiao et al., 2007a). Some of these procedures are subjective, cumbersome, and time-consuming, and often require the destruction or modification of a product. During the past decade, a number of novel methods for determining food properties have been proposed, and some of them are presented below. 

High frozen food quality due to high freezing rate fine-grain crystal structure sharp reduction of the surface mass transfer easy incorporation of antioxidants, flavors, aromas, and micronutrients and improved nutritional value and sensory properties. 

The functional and nutritional properties of food proteins may be improved by the use of specific enzymes to partially hydrolyze the proteins, to incorporate cross-linkages into the proteins, or to add specific functional groups to the proteins. These reactions can be carried out under mild conditions and, because of specificity of the enzyme-catalyzed reactions, are not likely to lead to toxic products. Through enzymatic modification it should be possible to increase the quality of some plant and animal proteins. 

A proteinase-catalyzed reaction including splitting and synthesis of peptide bonds is a process also suitable for covalent amino acid incorporation into peptide chains. This type of enzymatic modification reaction of food proteins is useful for different purposes alteration of sensory properties, solubility, nutritional quality, functional properties, antifreeze character, and different biological activities. Recently, special proteinase-catalyzed reactions have been elaborated by which proteins can be modified with particular respect to their primary structure and conformation. 

Hamaker, B. R., and B. A. Bugusu. 2003. Overview Sorghum proteins and food quality. In Afripro workshop on the proteins of sorghum and millets Enhancing nutritional and junctional properties for Africa, ed. P. S. Belton and J. R. N. Taylor. Pretoria, South Africa, April l-A, 2003. 

Guinard, J.-X. and Marty, C. (1997) Acceptability of fat-modified foods to children, adolescents and their parents Effect of sensory properties, nutritional information and price, Food Quality and Preference, 8, 223-231. 

The properties of fats and oils are determined by the fatty acid composition, which in turn affects nutritional quality and oxidative stability. Because of their influence on food quality and significance in biological processes, there is interest in the alteration of fatty acid desaturation in plants. 

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