📅 3. 9. 2024
Every food we have the opportunity to eat must be processed by the digestive tract. Individual nutrients are metabolized, and this whole process requires a certain amount of energy, time, and effort from the digestive system. We call these parameters...
📅 3. 9. 2024
In the vast majority of cases, we consume foods in a certain processed way—either technologically as part of their processing and production, or directly in the kitchen when cooking. This changes the structure of the food, the nutrient content in...
📅 3. 9. 2024
Antinutritional substances are a rather extensive group of components found in most foods of plant and animal origin. They occur naturally in them, and sometimes they enter foods due to improper technological processing. In recent years, they have been increasingly...
📅 3. 9. 2024
In the vast majority of cases, we consume foods that are modified in certain ways—either technologically during their processing and manufacturing, or directly in the kitchen during thermal processing. By doing so, we change the structure of the food, the...
📅 3. 9. 2024
Fermentation is a process in which microorganism enzymes (= bacteria, molds, yeasts) participate in the transformation of organic substances in food, leading to the formation of new substances. There are several types of fermentation (butyric, alcoholic, acetic, citric, propionic…), in...
📅 3. 9. 2024
For centuries, humans have flavored, preserved, and colored their food. Even today, food production cannot do without minor helpers, which is why additives are used to enhance not only the appearance, but also the taste and, importantly, the shelf life. The fact is, they help sell...
📅 3. 9. 2024
The foods we commonly consume are a source of a standard amount of well-known nutrients - carbohydrates, proteins, fats, fiber, vitamins, minerals, antioxidants, and phytochemicals. When modifying diets, it is standard practice to monitor the content of these nutrients to...
📅 3. 9. 2024
The quality of food should concern every consumer, as it determines: taste of the food, the content of nutrients (= nutritional quality), impact on health, possibilities of manipulation with food in the kitchen. The fact is, it is an intangible and therefore...