Food Chemistry & Analysis

Introduction
Physical State of Ingredients in Food Systems
Protein
Liquid Chromatography
Gas Liquid Chromatography
Water
Spectroscopy
Carbohydrate
Minerals
Vitamin
Lipid


Description

 This course covers the basic chemical structures and properties of moisture, protein, carbohydrate, lipids, minerals and vitamins and their roles in food systems.

Also covered will be the principles of chemical and instrumental methods for the qualitative and quantitative analyses of moisture, protein, carbohydrate, lipids, minerals and vitamins. Students will perform experiments to determine major food components using chemical and instrumental methods.



 Dosya Türleri: ppt
Şifre: www.forumfood.net