Water In Food and Its Chemical Description

Sultonova Husnidakhan Hasanjon kizi

Water In Food and Its Chemical Description

Authors

Sultonova Husnidakhan Hasanjon kizi 2nd-year student of Gulistan state university department of food technology faculty of Production

Keywords:

minerals, microelements, macronutrients

Abstract

The water content in food products strongly affects their nutritional value, taste, and shelf life. The more water is contained in food, the less caloric they are, perishable and stored less. Therefore, in the established regulatory and technical documents for food products, the humidity norm will be prescribed.