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Fats

admin — Mon, 04 Jan 2010 13:53:59 +0000

Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. Chemically, fats are generally triesters of glycerol and fatty acids. Fats may be either solid or liquid at room temperature, depending on their structure and composition. Although the words “oils”, “fats”, and “lipids” are all used to refer to fats, “oils” is usually used to refer to fats that are liquids at normal room temperature, while “fats” is usually used to refer to fats that are solids at normal room temperature. “Lipids” is used to refer to both liquid and solid fats, along with other related substances. The word “oil” is used for any substance that does not mix with water and has a greasy feel, such as petroleum (or crude oil) and heating oil, regardless of its chemical structure.[1]
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Fats form a category of lipid, distinguished from other lipids by their chemical structure and physical properties. This category of molecules is important for many forms of life, serving both structural and metabolic functions. They are an important part of the diet of most heterotrophs (including humans). Fats or lipids are broken down in the body by enzymes called lipases produced in the pancreas.

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Examples of edible animal fats are lard (pig fat), fish oil, and butter or ghee. They are obtained from fats in the milk, meat and under the skin of the animal. Examples of edible plant fats are peanut, soya bean, sunflower, sesame, coconut, olive, and vegetable oils. Margarine and vegetable shortening, which can be derived from the above oils, are used mainly for baking. These examples of fats can be categorized into saturated fats and unsaturated fats.

Carbohydrate

admin — Mon, 04 Jan 2010 13:53:05 +0000

A carbohydrate is an organic compound with general formula Cm(H2O)n, that is, consisting only of carbon, hydrogen and oxygen, the last two in the 2:1 atom ratio. Carbohydrates can be viewed as hydrates of carbon, hence their name.

The term is most commonly used in biochemistry, where it is essentially a synonym of saccharide, a large family of natural carbohydrates that fill numerous roles in living things, such as the storage and transport of energy (e.g., starch, glycogen) and structural components (e.g., cellulose in plants and chitin in arthropods). This word comes from the Greek σάκχαρον (sákcharon), meaning “sugar”. Saccharides and their derivatives include many other important biomolecules that play key roles in the immune system, fertilization, pathogenesis, blood clotting, and development.[1]

In food science and in many informal contexts, the term carbohydrate often means any food that is particularly rich in starch (such as cereals, bread and pasta) or sugar (such as candy, jams and desserts).

While the scientific nomenclature of carbohydrates is complex, the names of carbohydrates very often end in the suffix -ose.

San Francisco Sourdough bread

admin — Fri, 23 Oct 2009 21:53:09 +0000

San Francisco Sourdough bread differs from other sourdough bread in being leavened with a culture prepared with fresh grapes. The multiplicity of strains of yeast (up to 16 according to the work of Robert K. Mortimer, professor emeritus of Molecular and Cell Biology at U.C., Berkeley) produces a unique taste.

Italian cuisine

admin — Fri, 23 Oct 2009 21:51:55 +0000

Italian cuisine as a national cuisine known today has evolved through centuries of social and political change. Its roots can be traced back to the 4th century BC. The cuisine changed significantly with discovery of the New World which helped shape much of what is known as Italian cuisine today with the introduction of items such as potatoes, tomatoes, bell pepper and maize, which are all central parts of the cuisine but were not introduced in scale until the 18th century. Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. Similar to French cuisine, cheese and wine are also a major part of the cuisine, playing different roles both regionally and nationally with their many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws. Coffee, and more specifically espresso, has become highly important to the cultural cuisine of Italy.

The Food Portal

admin — Fri, 23 Oct 2009 21:51:10 +0000

Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk and metabolized by almost all multicellular entities for nutrition or pleasure. Items considered food may be sourced from plants, animals or other categories such as fungus. Ranching, and fishing, hunting, foraging and other methods are ways to obtain food.

Most traditions have a recognizable cuisine, a specific set of cooking traditions, preferences, and practices, the study of which is known as gastronomy. Many cultures have diversified their foods by means of preparation, cooking methods and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by-way-of food, not just by consumption.

Many cultures study the dietary analysis of food habits. While humans are omnivores, religion and social constructs such as morality often affect which foods they will consume. Food safety is also a concern with foodborne illness claiming many lives each year. In English, the substance food is often used metaphorically or figuratively, as in food for thought.