MUNIR AHMAD'S WEB 

FT 213 FOOD CHEMISTRY

TOPICS:

                Definition

1.             WATER                                                                                                                

     1.1  Nature in foods

     1.2  Physical and chemical properties

     1.3  Hard and soft waters

     1.4  Water treatment process

     1.5  Effect of water quality on processed foods

2.   CARBOHYDRATES                             

     2.1    Classification

     2.2  Chemical structure

     2.3  Physical and chemical properties

     2.4  Effect of processing

3.   LIPIDS                                    

  3.1    Classification

  3.2    Physical properties

  3.3    Chemical properties

  3.4    Functional properties in foods

  3.5    Effect of processing

4.   PROTEINS                                  

  4.1    Classification

  4.2    Physical and chemical properties

  4.3    Functional properties in foods

  4.4    Effect of processing

5.   VITAMINS  

                                
  5.1    Classification

  5.2    Functional properties in foods

  5.3    Effect of processing

6.   OTHER CONSTITUENTS

                        
  6.1    Mineral elements

  6.2    Pigments

  6.3    Aromatic compounds

  6.4    Antinutritional compounds