A-Z: Hydrogenation

What is Hydrogenation (1)?Hydrogenation is the process of adding hydrogen to a substance. In the food industry this is done to make fats more stable and avoid rancidity (or the off-flavor that comes from bad oil). There are different levels to which this can be done.Partial Hydrogenation: Some but not all of the chemical bonds …

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A-Z: Gluten

What is Gluten?Gluten is a protein found in grains (wheat, barley and rye). Oats themselves do not contain gluten, but are commonly milled in facilities that mill wheat and thus are often contaminated. It is actually made from two smaller proteins gliadin and glutenin, the combination of these two provides the structure for yeast breads …

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A-Z: Food Science

What is Food Science?Food science is simply that, the science relating to food. Nutrition and food science are very closely related, as is culinary science. From when a food is harvested, transported, processed (cooked, cut, mixed, frozen, etc), packaged, transported to the store, and even consumer food preparation safety. Food science also includes creating new …

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A-Z: Electrolytes

ElectrolytesWhat are electrolytes?Electrolytes are a group of minerals found in bodily fluids (blood, cells, mucus and more). Electrolytes are found as ions, or charged molecules. The most abundant bodily electrolytes are sodium (Na+), potassium (K+), and chloride (Cl-). Why are electrolytes important?Electrolytes play an important role in most cell functions including, muscle contraction, neuron signalling, and …

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A-Z: Diabetes

DiabetesThere is still much research being done on the progression and cause of diabetes, but this post is a general description of what is known with links for further reading. Types of Diabetes:First it is important to know that the sugar you consume is broken into its simplest form, of which the body prefers glucose. …

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