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Summary

Sumario Clasificación de los alimentos

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Aplicación de los fundamentos (métodos, técnicas y mecanismos) de las ciencias físicas, químicas y biológicas a la selección, clasificación, procesamiento, conservación, empaque y distribución procesado y conservación de los alimentos, y al desarrollo de nuevos productos alimenticios de calidad, inocuos y nutritivos

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Tecnologia De De Alimentos
Course
Tecnologia de de alimentos

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CIENCIA Y CULTURA
DE LA ALIMENTACIÓN

Profa. Dennar Oropeza




TECNOLOGÍA
DE
LOS ALIMENT
ALIMENTOS

, Pr




CIENCIA Y CULTURA
DE LA ALIMENTACIÓN
PRINCIPALES CONSTITUYENTES DE LOS A
TECNOLOGÍA DE ALIMENTOS Macronutrientes agua, carbohidratos, proteínas, lípidos
Hidratación, Energía Rápida fortalecer músculos, Energía Lenta
metabolismo huesos y dientes Principales f
organismo y va
Micronutrientes minerales y vitaminas
Metabolismo, prevención enfermedades


Composición % algunos alimentos
Fruta carnosa: 80% Agua, 15 % Carbohidratos, 2% Lípidos; 3

Relación entre componentes alimentos y Hidratación,
sus características organolépticas frescura
agua, carbohidratos, proteínas, lípidos
Textura, Sabores, Untusidad,
consistencia, textura, sabores,
Ingrediente sabor, color color aromas


minerales y vitaminas • Anti
Insumo
Sabores, Aromas, color • Edu
• Colo
Aditivo Intencionales • Esta
• Emu
Tipos
Contaminante Espe
Geli
No Intencionales • Con
Adulteración

, Pr




CIENCIA Y CULTURA
DE LA ALIMENTACIÓN
CLASIFICACIÓN DE LOS ALIMENTOS
TECNOLOGÍA DE ALIMENTOS
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Course
Tecnologia de de alimentos
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Document information

Uploaded on
October 28, 2025
Number of pages
25
Written in
2023/2024
Type
SUMMARY

Subjects

  • alimentación
  • macronutrientes
  • tecnologia de alimentos
  • micronutrientes
  • indusdria alimentaria
  • clasificación de los alimentos
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