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La termodinámica: una herramienta para el análisis en química de alimentos
| Content Provider | Semantic Scholar |
|---|---|
| Author | Gómez-Daza, Juan C. |
| Copyright Year | 2016 |
| Abstract | Thermodynamics is a basic science which states rules for conversion of matter and energy from one form to another. Thermodynamics impose physical limits for development and evolution in the world. Thermodynamic standards are important in food and stability. Thermodynamic similarity of food is founded on various factors. First, it is the function of common physiological storing of the most important components of food raw materials. Secondly, it is the general character of non-specific intermolecular interactions of food macromolecules. Third, it is the mimicry of biopolymers founded on the very similar physic-chemical properties of biopolymers species. Thermodynamic incompatibility is typical in food macromolecules. Then, the thermodynamic approach is highly promising for food modeling and analysis. In addition, phase balance plays an important role in food technology. This article analyzes the thermodynamic point of view in food chemistry. Thus, the thermodynamic approach is central in this analysis. It was found that carbohydrates and proteins are the most studied molecules, followed by water. In Europe, Switzerland in particular, is where more research is performed in the area, and where there are outstanding individual contributions. Interest in researching on thermodynamics applied to food, is growing. |
| Starting Page | 173 |
| Ending Page | 192 |
| Page Count | 20 |
| File Format | PDF HTM / HTML |
| DOI | 10.18634/ugcj.22v.1i.511 |
| Volume Number | 22 |
| Alternate Webpage(s) | http://revistas.ugca.edu.co/index.php/ugciencia/article/download/511/1071 |
| Alternate Webpage(s) | https://doi.org/10.18634/ugcj.22v.1i.511 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
