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  • Principles of Food Chemistry

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    Mozhi Arasu
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    The document outlines the key topics covered in a principles of food chemistry course, including the chemical and physical properties of water and ice; the classification, physical and chemical aspects of lipids like triglycerides and fatty acids; the classification and reactions of carbohydrates like monosaccharides, oligosaccharides, and polysaccharides; the composition, structure, and denaturation of proteins in foods; the classification and applications of enzymes in various food industries; methods for measuring color and texture in foods; the description of tastes, odors, and flavors in foods; and the roles of major and trace minerals in canned foods.

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    The document outlines the key topics covered in a principles of food chemistry course, including the chemical and physical properties of water and ice; the classification, physical and chemical aspects of lipids like triglycerides and fatty acids; the classification and reactions of carbohydrates like monosaccharides, oligosaccharides, and polysaccharides; the composition, structure, and denaturation of proteins in foods; the classification and applications of enzymes in various food industries; methods for measuring color and texture in foods; the description of tastes, odors, and flavors in foods; and the roles of major and trace minerals in canned foods.

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    © All Rights Reserved
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    Download as docx, pdf, or txt
    275 views2 pages

    Principles of Food Chemistry

    Uploaded by

    Mozhi Arasu
    The document outlines the key topics covered in a principles of food chemistry course, including the chemical and physical properties of water and ice; the classification, physical and chemical aspects of lipids like triglycerides and fatty acids; the classification and reactions of carbohydrates like monosaccharides, oligosaccharides, and polysaccharides; the composition, structure, and denaturation of proteins in foods; the classification and applications of enzymes in various food industries; methods for measuring color and texture in foods; the description of tastes, odors, and flavors in foods; and the roles of major and trace minerals in canned foods.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 2

    Principles of food chemistry

    Unit 1:
    Water: Chemical and Physical properties of water and ice, Types, Water sorption,
    Water activity and spoilage, WA and packaging, Effect of water content on
    rheology of food products1
    Lipids: Components of lipids- Nomenclature, Classification 2; Physical AspectsTAG distribution pattern, fatty acid position in natural fats, Crystallization and
    consistency2; Chemical Aspects- Lipolysis, Auto-oxidation, Thermal
    decomposition, Chemistry of Frying2; Chemistry of fat and oil processing2; fat
    soluble vitamins- Role, Requirements, stability, water soluble vitamins- Role,
    Requirements, stability3
    Carbohydrates: Classification- Monosaccharides, Oligosaccharides,
    Polysaccharides1; Reactions of carbohydrates4, dietary fibers1
    Unit 2:
    Proteins1: Composition and structure overview- Amino acid composition, protein
    classification, protein structure; Animal and plant proteins; Denaturation of
    protein in food; Non enzymatic browning1;
    Enzymes: Classification; Applications in Juice industry, other products of plant
    origin, Animal Origin, brewery industry, Tea fermentation 4
    Color: Measurement- CIE, Hunter, Munsell system, Gloss and Food colorants 1;
    Texture: Objectives, Texture profile, different types of bodies, Textural properties
    of foods, microsturctures, water activity and texture 1;
    Flavor: Taste, Odor, Description of food flavours, Astrigency, flavor and offflavour, flavours of foods1.
    Minerals: Major minerals, Trace elements, Metal uptake in canned foods 1

    Reference:
    1.

    deMan JM. Principles of Food Chemistry. Springer Science & Business


    Media; 2013:529. Available at: https://books.google.com/books?
    id=pRw_AAAAQBAJ&pgis=1. Accessed December 16, 2014.

    2.

    Fennemas Food Chemistry, Fourth Edition. CRC Press; 2007:1160.


    Available at: https://books.google.com/books?id=tEfMBQAAQBAJ&pgis=1.
    Accessed December 16, 2014.

    3.

    Belitz H-D, Grosch W, Schieberle P. Food Chemistry. Springer Science &


    Business Media; 2009:1070. Available at: https://books.google.com/books?
    id=xteiARU46SQC&pgis=1. Accessed December 16, 2014.

    4.

    Handbook of Food Science, Technology, and Engineering, Volume 3. CRC


    Press; 2006:712. Available at: https://books.google.com/books?
    id=B81Wo5BTHGsC&pgis=1. Accessed December 16, 2014.

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