2015-04-12
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1. Master words and word combinations:
enzymes– энзимы, ферменты
flavors – вкусоароматические добавки
to encompass – включать
natural food - натуральные продукты
dye – пигмент, красящее вещество
salicylate – салицилат
artificial – искусственный
emulsifier – усилитель
vinegar – уксус
2. Read and translate the following text into Russian.
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of dairy products with microorganisms that convert lactose to lactic acid; an example of preventing a process would be stopping the browning on the surface of freshly cut Red Delicious apples using lemon juice or other acidulated water.
Food coloring is added to change the color of any food substance. It is mainly for sensory analysis purposes. It can be used to simulate the natural color of a product as perceived by the customer, such as red dye like FD&C Red No.40 (Allura Red AC) to ketchup or to add unnatural colors to a product like Kellogg's Froot Loops. Caramel is a natural food dye; the industrial form, caramel coloring, is the most widely used food coloring and is found in foods from soft drinks to soy sauce, bread, and pickles.
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Flavor in food is important in how food smells and tastes to the consumer, especially in sensory analysis. Some of these products occur naturally like salt and sugar, but flavor chemists (called a "flavorist") develop many of these flavors for food products. Such artificial flavors include methyl salicylate which creates the wintergreen odor and lactic acid which gives milk a tart taste.
Food additives are substances added to food for preserving flavors, or improving taste or appearance. The processes are as old as adding vinegar for pickling or as an emulsifier for emulsion mixtures like mayonnaise. These are generally listed by "E number" in the European Union or GRAS ("generally recognized as safe") by the United States Food and Drug Administration.
3. Interview your group mates what the worst or best chemical in food industry is. Report back to the class.
4. Render an article written by the student of ASTU.
E.G. Bikchuraeva
