Home » All articles » Food Chemistry » Page 2
Carbohydrates, Proteins, Lipids and other nutrients; basics and things to know
Classification of Lipids Although the term "fat" is used for all fat and similar molecules in the colloquial language, fats and oils are molecules in the group called "lipids" in food chemistry.…
Halil İbrahim AkgülAssistant Professor · PhD
Proteins are the primary building material of organisms. Different proteins have different functions. If we think of the body as a building, we can accept most of the materials and components in…
Halil İbrahim AkgülAssistant Professor · PhD
Carbohydrates are organic molecules consisting of carbon (C), hydrogen (H) and oxygen (O). Plants produce carbohydrates by using carbon dioxide and water through photosynthesis. While some of the carbohydrates produced are converted…
Halil İbrahim AkgülAssistant Professor · PhD
Some Characteristics of Water Water, one of the four fundamental components found in foods, is extremely important both because of its vital necessity in terms of nutrition and because of its influence…
Halil İbrahim AkgülAssistant Professor · PhD
What is Food? Food is defined as "any kind of edible, nutritious substance" in dictionaries. Of course, this definition is not sufficient to describe foods. According to this definition, there is no…
Halil İbrahim AkgülAssistant Professor · PhD