俄亥俄州大学《食品科学》ppt英文教学课件（一），主要内容包括食品科学概述、糖类、水、蛋类、牛奶、肉

俄亥俄州大学《食品科学》ppt英文教学课件（二），主要内容包括食品科学概述、糖类、水、蛋类、牛奶、肉

Meat: Color Myoglobin meat heme-pigment color Purplish-red Hemoglobin blood pigment Oxymyoglobin air combines with meat Bright in its oxidized form Metmyoglobin major discoloration Ferrous to ferric state High temperatures, microorganisms and light speed the reaction

1) Tenderize 2) Batter and dough aeration 3) Heating Medium 4) Emulsion component 5) Flavor 6) Texture

Heat Treatments bLanching- Heat to deactivate enzymes Pasteurization Heat to kill pathogenic bacteria Sterilization heat to kill all bacteria and other organisms

Composition of eggs %o Water Protein Fat CHO Whole10074.612.111212 White5888.010.10.20.8 Yok314801643292.0

Dr Jean W Flour Major Components of Flour Moisture 12.13% Protein 8-15% Starch 74-76%