Physicochemical properties of food

It is often necessary to purify a particular protein to better understand its role in the nutritional value and physicochemical properties of food. Similarly, many enzymes have been purified to study their effect on the texture, color, flavor, and nutritional value of foods. The purification and characterization of protein-based microbial toxins has been necessary to better understand their mechanisms of action and their roles in food-borne disease. 

PHYSICOCHEMICAL PROPERTIES OF FOOD EMULSIONS 5.1. Emulsion Stability... 

The Effects of Physicochemical Properties of Food on the Chemical Status of Iron... 

This paper will attempt to address this latter point by discussing some of the physicochemical properties of food which may effect the chemical status of iron. Obviously not every property may be considered and therefore this discussion will be limited to a consideration of selected complexes, pH, and reduction poten-ial. 

Understand the Effects of Processing on the Physicochemical Properties of Foods... 

The physical state and physicochemical properties of food components affect food behavior in processing and storage. Many of the food components can exist in the amorphous state, especially at low temperatures and/or low moisture contents. Amorphous materials may exist in a solid-like, glassy or in a viscous, rubbery state. The... 

Thus, the thermal and also, more generally, the physicochemical properties of foods are of particular interest to the food technologist. 

A basic knowledge of the physicochemical properties of food proteins and an understanding of the many factors that affect food quality are required to fabricate widely accepted food products. Although soy proteins have largely been considered as economical substitutes for more expensive protein ingredients, they should be viewed as vital functional components that will enable the food technologist to fabricate new foods. 

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