Physical methods of analyzing food constituents include techniques such as microscopy to observe food structure, viscosity measurements to assess texture, X-ray diffraction to analyze crystalline structure, and spectroscopy to measure properties like color or light absorption. These methods provide valuable information about the physical characteristics of food components without altering their chemical composition.
The two main constituents of sewage are organic matter (such as human waste, food scraps) and inorganic matter (such as chemicals, debris).
Modified food starch is a starch that has been treated to improve its properties for specific food applications, such as enhancing texture, stability, or thickening capacity. This modification can involve physical, chemical, or enzymatic methods to alter the starch molecules and make them more suitable for use in various food products.
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Food is not a property. Food is a general description of matter that is edible can be eaten) the various chemical substances that make up food have both physical and chemical properties. Whether something is edible or not depends on both physical and chemical factors.
Chemical Change
Minerals and vitamins are examples of constituents of food. Some other examples include things such as fats and carbohydrates as well as proteins.
carbohydrates
Maynard Alexander Joslyn has written: 'Methods in food analysis: physical, chemical, and instrumental methods of analysis' -- subject(s): Food, Analysis
any food containing proteins.
Triglycerides are the main component of most food fats and oils.
The 2 methods of food preservation is refrigeration and canning
enumerate the different methods in preserving food
The two main constituents of sewage are organic matter (such as human waste, food scraps) and inorganic matter (such as chemicals, debris).
undigested food mainly fibres, dead cells, bacteria and mucus
Triglycerides are the main component of most food fats and oils.
Handling of the food causes physical change in food.
Salting, Pickling etc