ABSTRACT
Foods are made up of chemical compounds that include water, proteins, lipids, carbohydrates, vitamins, and minerals. The composition of the foods determines both physical and chemical properties of the foods. During preparation and processing, such as cooking and drying, a series of chemical reactions occurs in foods. The structures of the chemical compounds are changed and new food products are formed. Atoms are made up of three particles: protons, neutrons, and electrons. The chemical structures and the properties of primary food compounds, which are water, proteins, lipids, and carbohydrates. Protons and neutrons are found in the nucleus, while the electrons are arranged in shells around the nucleus. An ionic bond is the complete transfer of electrons from the outer shell of one atom to the outer shell of the other atom. Each food ingredient in the recipe has its own chemical composition.
