Manual de práticas de bromatologia

Abstract

A Bromatologia é um campo de estudo dito interdisciplinar, ou seja, que envolve conhecimentos e habilidades oriundos de outros campos de estudo, como por exemplo, química, bioquímica, botânica, zoologia e biologia molecular. Na análise Bromatológica é enfatizado o estudo dos alimentos sob o ponto de vista de sua composição química, ou seja, estudam-se componentes químicos que compõem os alimentos. Assim, a ideia deste manual de práticas é auxiliar alunos, professores e técnicos da área de alimentos, na realização de análises bromatológicas e, ao conhecer a constituição química dos alimentos, possam obter maior compreensão da importância e da real função do alimento para os seres vivos.

Bromatological analysis of annatto (Bixa orellana) seeds

“…These Mexican Standards are: NOM-086- SSA1-1994, NOM-120-SSA1-1994, NOM-131-SSA1-1995, NOM-147-SSA1-1996, NOM-185-SSA1-2002, NOM-213-SSA1-2002(FDA, 2001Sahaza, 2001). The chemical and biological analysis of food began its operation as a science in the 19 th and 20 th centuries, with the purpose of making known the characteristics and nutritional value of food (Acero, 2007). The information obtained through bromatology is critical for the assimilation of the factors that condition the properties of foods and, in the same way, for food processing to be safe, nutritious and pleasant for the consumer; since then, the improvement of the quality, quantity and availability of food supply worldwide has been introduced (Acero, 2007).…”

“…The chemical and biological analysis of food began its operation as a science in the 19 th and 20 th centuries, with the purpose of making known the characteristics and nutritional value of food (Acero, 2007). The information obtained through bromatology is critical for the assimilation of the factors that condition the properties of foods and, in the same way, for food processing to be safe, nutritious and pleasant for the consumer; since then, the improvement of the quality, quantity and availability of food supply worldwide has been introduced (Acero, 2007). Its importance lies in the economic, hygienic and legislative aspects, which is why it is not enough on its own, since it is essential to complement its execution with other disciplines, taking into account the assessment of the nutritional properties and composition of natural and processed foods and their possible adulterations; chemical analysis of the quantitative content of lipids, carbohydrates, vitamins, proteins and minerals present in the different foods; also, the technical regulation of the sanitary sale of food; as well as industrial production, seriation and transport.…”