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Physical Changes in Food during Cooking
Cookery · Chapter 6 · 4. Physical changes in food during cooking
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Topics 5
- Major food components and their properties: carbohydrates, proteins, fats and minerals
- Effect of heat on cereals (rice and wheat), pulses and sugar
- Effect of heat on meat, egg and milk
- Effect of heat on fruits and vegetables: texture, colour pigments, flavour and nutrients
- Role of acids and enzymes in modifying texture, flavour and nutrient content