PRINCIPLES OF FOOD SCIENCE 1. Water Physical Properties of Water and Ice Structure of the Water Molecule Sorption Phenomena Types of Water Freezing and Ice Structure Water Activity and Food Spoilage Water Activity and Packaging Water Binding of Meat Water Activity and Food Processing 2. Lipids Introduction Shorthand Description of Fatty Acids and Glycerides Component Fatty Acids Component Glycerides Phospholipids Unsaponifiables Autoxidation Photooxidation Heated Fats – Frying Flavor Reversion Hydrogenation Interesterification Physical Properties Fractionation Cocoa Butter and Confectionery Fats Emulsions and Emulsifiers Novel Oils and Fats Fat Replacers 3. Proteins Introduction Amino Acid Composition Protein Classification Protein Structure Denaturation Nonenzymic Browning Chemical Changes Functional Properties Animal Proteins Plant Proteins 4 . Carbohydrates Introduction Monosaccharides Related Compounds Oligosaccharides Polysaccharides Dietary Fiber 5. Minerals Introduction Major Minerals Trace Elements Metal Uptake in Canned Foods 6. Color Introduction CIE System Munsell System Hunter System Lovibond System Gloss Food Colorants 7. Flavor Introduction Taste Odor Description of Food Flavors Astringency Flavor and Off-Flavor Flavor of Some Foods 8. Texture Introduction Texture Profile Objective Measurement of Texture Different Types of Bodies Application to Foods Textural Properties of Some Foods Water Activity and Texture 9. Vitamins Introduction Fat-Soluble Vitamins Water-Soluble Vitamins Vitamins as Food Ingredients 10. Enzymes Introduction .. Nature and Function Hydrolases Oxidoreductases Immobilized Enzymes 11. Additives and Contaminants Introduction Intentional Additives Incidental Additives or Contaminants 12. Regulatory Control of Food Composition, Quality, and Safety Historical Overview Safety U.S. Food Laws Canadian Food Laws European Union (EU) Food Laws International Food Law: Codex Alimentarius Harmonization Appendices Appendix A. Units and Conversion Factors Appendix B. Greek Alphabet Index
PRINCIPLES OF FOOD SCIENCE
1. Water
Physical Properties of Water and Ice
Structure of the Water Molecule
Sorption Phenomena
Types of Water
Freezing and Ice Structure
Water Activity and Food Spoilage
Water Activity and Packaging
Water Binding of Meat
Water Activity and Food Processing
2. Lipids
Introduction
Shorthand Description of Fatty Acids and Glycerides
Component Fatty Acids
Component Glycerides
Phospholipids
Unsaponifiables
Autoxidation
Photooxidation
Heated Fats – Frying
Flavor Reversion
Hydrogenation
Interesterification
Physical Properties
Fractionation
Cocoa Butter and Confectionery Fats
Emulsions and Emulsifiers
Novel Oils and Fats
Fat Replacers
3. Proteins
Amino Acid Composition
Protein Classification
Protein Structure
Denaturation
Nonenzymic Browning
Chemical Changes
Functional Properties
Animal Proteins
Plant Proteins
4 . Carbohydrates
Monosaccharides
Related Compounds
Oligosaccharides
Polysaccharides
Dietary Fiber
5. Minerals
Major Minerals
Trace Elements
Metal Uptake in Canned Foods
6. Color
CIE System
Munsell System
Hunter System
Lovibond System
Gloss
Food Colorants
7. Flavor
Taste
Odor
Description of Food Flavors
Astringency
Flavor and Off-Flavor
Flavor of Some Foods
8. Texture
Texture Profile
Objective Measurement of Texture
Different Types of Bodies
Application to Foods
Textural Properties of Some Foods
Water Activity and Texture
9. Vitamins
Fat-Soluble Vitamins
Water-Soluble Vitamins
Vitamins as Food Ingredients
10. Enzymes
Introduction ..
Nature and Function
Hydrolases
Oxidoreductases
Immobilized Enzymes
11. Additives and Contaminants
Intentional Additives
Incidental Additives or Contaminants
12. Regulatory Control of Food Composition, Quality, and Safety
Historical Overview
Safety
U.S. Food Laws
Canadian Food Laws
European Union (EU) Food Laws
International Food Law: Codex Alimentarius
Harmonization
Appendices
Appendix A. Units and Conversion Factors
Appendix B. Greek Alphabet
Index
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