A brief note on food structure and its type

Commentary - (2022) Volume 9, Issue 1

Gimo Rz*
*Correspondence: Gimo Rz, Department of Ecology, Harvard University, Cambridge, USA, Email:
Department of Ecology, Harvard University, Cambridge, USA

Received: 03-Mar-2022, Manuscript No. AJOEE-22-56278; Editor assigned: 05-Mar-2022, Pre QC No. AJOEE-22-56278 (PQ); Reviewed: 19-Mar-2022, QC No. AJOEE-22-56278; Revised: 24-Mar-2022, Manuscript No. AJOEE-22-56278 (R); Published: 31-Mar-2022


Food Structure was a peer-reviewed scientific journal that focused on electron microscopes of food, feed, and your ingredients in addition to other structural research methods that included all types of optical microscopy. It was printed on glossy paper to ensure high quality micrographs. There are several types of food structure.


Carbohydrates: Carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually containing a 2 : 1 hydrogen-oxygen atom as in water and so on. Also empirical formula Curium (Cm), water (H2O) n. However, not all carbohydrates agree with this precise stoichiometric definition e.g. uronic acid, deoxy-sugars like fucose, and all chemicals that confirm to this definition are automatically classified as carbohydrates e.g. formaldehyde and acetic acid. The term is most common in biochemistry, where it is synonymous with saccharide, a group comprising sugar, starch, and cellulose. Saccharides are divided into four chemical groups: monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Monosaccharides and disaccharides, which are very small carbohydrates with low molecular weight, are often called sugars. The word saccharide comes from the Greek word for “sugar”. Although scientific science nomenclature is complex, the names monosaccharides and disaccharides very common. add on, originally derived from glucose, from Ancient Greek and used for almost all sugars, eg fructose, sucrose, ribose, amylose, lactose, etc.

Fat: Fats are one of the three major macronutrient groups in the human diet, as well as carbohydrates and proteins, as well as the main components of common food products such as milk, butter, tallow, dairy, pork salt and cooking oil. They are a major and dense source of food for many animals and play important structural and metabolic functions, in many biological processes, including energy conservation, water resistance, and heat. The human body can produce the fats you need in other foods, with the exception of a few essential acids that must be included in the diet. Dietary fats also carry certain flavor and aroma ingredients and soluble vitamins. Fats play an important role in maintaining healthy skin and hair, protecting body parts from shock, maintaining body temperature, and promoting healthy cell function. Fat acts as a useful antidote to many diseases.

Protein: Proteins are the large biomolecules and macromolecules comprising one or more long chain of amino acid residues. Proteins perform many functions within a living organism, including triggering metabolic reactions, Deoxyribonucleic acid (DNA) replication, dynamic responses, providing molecular and biological mechanisms, and transporting molecules from one place to another. Proteins differ from one another mainly by their amino acid sequence, which is explained by the nucleotide sequence of their genes, and which often leads to the binding of proteins to a specific 3D structure that determines their function. Proteins can be purified in other parts of the cell using various techniques such as ultracentrifugation, precipitation, electrophoresis, and chromatography; the advent of genetic engineering has made it possible for many ways to simplify cleaning. Common methods used to study the composition and function of proteins include immunohistochemistry, site-directed mutagenesis, X-ray crystallography, nuclear magnetic resonance and mass spectrometry.

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