{"id":4289,"date":"2018-04-05T08:04:01","date_gmt":"2018-04-05T06:04:01","guid":{"rendered":"https:\/\/aquihayquimica.iqs.edu\/2018\/04\/05\/la-quimica-de-los-alimentos-2\/"},"modified":"2019-11-11T18:10:54","modified_gmt":"2019-11-11T17:10:54","slug":"la-quimica-dels-aliments-2","status":"publish","type":"post","link":"https:\/\/aquihayquimica.iqs.edu\/ca\/2018\/04\/05\/la-quimica-dels-aliments-2\/","title":{"rendered":"La Qu\u00edmica dels aliments"},"content":{"rendered":"<p>En el v\u00eddeo he optat per parlar de la qu\u00edmica en els aliments. La qu\u00edmica est\u00e0 present a tot arreu, per\u00f2 moltes vegades no som conscients d&#8217;aix\u00f2. \u00c9s per aix\u00f2 que he volgut mostrar com gr\u00e0cies a ella el sabor o el color del menjar fan que siguin m\u00e9s o menys apetit\u00f3s, cosa que veiem pr\u00e0cticament cada dia encara que no sapiguem molt b\u00e9\u00a0per qu\u00e8. Els dos conceptes b\u00e0sics s\u00f3n la reacci\u00f3 de\u00a0<span class=\"hiddenSpellError\">Maillard<\/span>, causant del\u00a0<span class=\"hiddenSpellError\">canvi<\/span>\u00a0enzim\u00e0tic\u00a0a causa de l&#8217;aparici\u00f3 de\u00a0<span class=\"hiddenSpellError\">glicosilamines<\/span>\u00a0com a causa de l&#8217;augment de temperatura (quan fem un bistec a la graella, per exemple) que posteriorment formaran compostos m\u00e9s complexos que\u00a0aromatitzaran\u00a0i donaran gust a l&#8217;aliment. En el proc\u00e9s de\u00a0<span class=\"hiddenSpellError\">canvi<\/span>\u00a0enzim\u00e0tic explico com el\u00a0<span class=\"hiddenGrammarError\">grup fenol<\/span>\u00a0de les fruites i verdures en posar-se en contacte amb l&#8217;oxigen i amb l&#8217;enzim (en el cas de la poma, el polifenol) deriven a la melanina, obtenint aix\u00ed l&#8217;enfosquiment.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En el v\u00eddeo he optat per parlar de la qu\u00edmica en els aliments. La qu\u00edmica est\u00e0 present a tot arreu, per\u00f2 moltes vegades no som conscients d&#8217;aix\u00f2. \u00c9s per aix\u00f2 que he volgut mostrar com gr\u00e0cies a ella el sabor o el color del menjar fan que siguin m\u00e9s o menys apetit\u00f3s, cosa que veiem [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":3487,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[38],"tags":[],"_links":{"self":[{"href":"https:\/\/aquihayquimica.iqs.edu\/ca\/wp-json\/wp\/v2\/posts\/4289"}],"collection":[{"href":"https:\/\/aquihayquimica.iqs.edu\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aquihayquimica.iqs.edu\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aquihayquimica.iqs.edu\/ca\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/aquihayquimica.iqs.edu\/ca\/wp-json\/wp\/v2\/comments?post=4289"}],"version-history":[{"count":2,"href":"https:\/\/aquihayquimica.iqs.edu\/ca\/wp-json\/wp\/v2\/posts\/4289\/revisions"}],"predecessor-version":[{"id":6082,"href":"https:\/\/aquihayquimica.iqs.edu\/ca\/wp-json\/wp\/v2\/posts\/4289\/revisions\/6082"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aquihayquimica.iqs.edu\/ca\/wp-json\/wp\/v2\/media\/3487"}],"wp:attachment":[{"href":"https:\/\/aquihayquimica.iqs.edu\/ca\/wp-json\/wp\/v2\/media?parent=4289"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aquihayquimica.iqs.edu\/ca\/wp-json\/wp\/v2\/categories?post=4289"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aquihayquimica.iqs.edu\/ca\/wp-json\/wp\/v2\/tags?post=4289"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}