Book Detail: Food Chemistry
Language: English
Pages: 185
Author: Satish Parmar, Amit Kumar Jain & K. D. Aparnathi
Price: Free
Course Outline: Food Chemistry
Module 1. Water
Lesson 1. Structure of Water
Lesson 2. Water binding and chemical reactions mediated by water
Lesson 3. Determination of moisture in food
Module 2 Food Proteins
Lesson 4. Classification and physicochemical properties
Lesson 5. Reaction involved in processing and reactions with alkali
Lesson 6. Enzyme catalyzed reaction involving hydrolysis adn proteolysis
Lesson 7. Theories of formation of texturized proteins
Lesson 8. Edible fats and oils- Classification and chemical composition
Lesson 9. Reactions involved during deep frying of food
Lesson 10. Lipoprotein – definition, classification and involvement in the
formation of biological membranes.
Module 4. Food carbohydrates
Lesson 11. Polysaccharide – linear, branched and modified
Lesson 12. Properties and utilization of common polysaccharides – cellulose,
glycogen, hemicelluolose, pectin, agar, alginate, carrageenan, gums and starch
Lesson 13. Enzymatic degradation of polysaccharides – starch Production of
dextrins and maltodextrins
Module 5. Minerals in food
Lesson 14. Main elements and trace elements in eggs, cereals & cereal
products, vegetables and fruits.
Lesson 15. Hydrolases, lipases and other important enzymes in food
Lesson 16. Utilization in food industry and effect of inhibitors, pH and
temperature
Module 7. Food Additives
Lesson 17. Vitamins, amino acids , minerals
Lesson 18. Aroma Compounds in food and flavor enhancers – monosodium glutamate,
nucleotides
Lesson 19. Sugar substitutes – sorbitol, saccharin, cyclamate
Lesson 20. Food Colours
Module 8. Antinutritional factors and food contaminant
Lesson 21. Toxic trace elements, radionuclides
Lesson 22. Individual constituents – proteins, lipids, carbohydrates and
vitamins in cereals flour and their relationship in dough making
Lesson 23. Type of flours for bread making and confectionaries and influence of
additives
Lesson 24. Physical, chemical changes during baking and determination of gluten
and starch content in flour
Module 10. Legumes
Lesson 25. Classification, composition and physicochemical properties
Lesson 26. Classification, general composition, chemical changes during
ripening and storage
Module 12. Jams, Jellies and Pickles
Lesson 27. Classification, composition and preservation
Module 13. Beverages
Lesson 28. Classification,
composition and gradation
Lesson 29A. Chemical changes during processing – Tea
Lesson 29B. Chemical changes during processing – coffee
Lesson 29C. Chemical changes during processing – Cocoa
Lesson 30. Determination of total ash, alkalinity of water soluble ash and
water extractives in tea and detection of chicory in coffee powder.
Module 14. Preservation of foods
Lesson 31. General principles of
food preservation-Physical methods
Lesson 32. Chemical preservation of food
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