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Content
Bromatology
Historical evolution of the science of foods
Importance of the Bromatology
Food concept
Classification of foods
Importance of foods
Nutritional additives
Classification of nutritional additives
Quality of foods  
Texture of foods
Smell, taste and aroma
Foods texture modifiers
The water in foods
Foods conservation


Classification of foods

 

Healthy foods: in conditions for being ingested without creating problems

Adulterated foods: foods to which a substance has been added or them a chemical compound has been remove with intentions of fraud.

Falsified foods: prepared with the purpose of simulating another well-known in such a way that its chemical composition does not correspond with the one of this food

Altered foods: that whose chemical composition or its organoleptic characteristics has varied by physical processes, chemical or microbial, that can take place during their manufacture, conservation or transport.

Contaminated foods: they contain pathogenic germs or chemical substances able to cause disease or infection. These germs or pathogenic substances were not initially nor form with time but that must to the manipulation of foods, wrapper...

Injurious foods: they contain chemical substances that are injurious for the organism

 

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