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  #2  
5th July 2015, 11:17 AM
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Join Date: Apr 2013
Re: Acharya NG Ranga Agricultural University Notes

Here I am providing the Food Chemistry of Macro-Nutrients Notes/ study material of Acharya NG Ranga Agricultural University which you are looking for .

Outlines of Food Chemistry of Macro-Nutrients Notes

1. Food chemistry - Definition, Introduction, Importance and History of Food
Chemistry
2. Moisture in foods - Role and type of water in foods
3. Water activity and sorption isotherm - Role of water activity in enhancing the
shelf life of foods - Hysteresis - Humectants - Role of Humectants in
enhancing the shelf life of foods
4. Dispersed systems of foods - Colloidal system - Types of colloidal system
5. Sols - Types of sols, lyophilic sols, lyophobic sols, Preparation, purification
and Properties of sols
6. Gels-Types of Gels, properties of gels, Food gels
7. Emulsions - Types of emulsions, Preparation and properties of emulsions
8. Foam - Formation and structure
9. Changes of carbohydrates on cooking - Changes in pectic substances,
Changes in starch
10. Reactions involved in food processing
11. Starch - Starch granules, Granule gelatinization (Gelatinization of starch),
Hydrolysis of starch, Crude fibre
12. Browning reactions - Enzymatic browning and non enzymatic browning
13. Functional properties of sugars
14. Pure proteins of plant and animal origin with their functional characteristics
15. Plant proteins - cereal proteins, tuber proteins and pulse storage proteins
16. Milk proteins - Casein, whey proteins and colostrums
17. Egg proteins - Egg white proteins, Egg yolk proteins
18. Lipids - Introduction - Fatty acids, Acyl glycerols, Phospholipids
19. Classification of edible fats - Milk fats, lauric acids, vegetable butters, oleic-
Linoleic acids, linolenic acids, Animal fats, Marine oils
20. Physical aspects of lipids - Crystallization, Consistency
21. Chemical aspects of lipids - Lipolysis, Auto-oxidation, Thermal decomposition,
polymerization
22. Edible fats and oils - Melting properties, chemical properties
23. Technology of edible fats and oils - Rendering, pressing, solvent extraction
24. Chemistry of fat and oil processing : Refining, Hydrogenation,
Interesterification
25. Frying technology of edible fats and oils - Chemistry of frying, Behaviour of
frying oil
26. Behaviour of food during frying, chemical and physical changes, Tests for
assessing the quality of frying oils
27. Anti-oxidants-Natural and synthetic anti oxidants, Mechanism of action,
examples and mode of application
28. Rancidity and its types, detection techniques
29. Enzymes in food industry - Carbohydrases- Amylases, pectin lytic enzymes,
cellulases and hemi cellulases
30. Proteases – Endo peptidases, Metalo peptidases
31. Lipid hydrolyzing enzymes - Lipases, Phospho lipases
32. Chemical reactions of interest to food processing


Acharya NG Ranga Agricultural University Food Chemistry of Macro-Nutrients Notes







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  #3  
30th May 2020, 10:26 PM
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Re: Acharya NG Ranga Agricultural University Notes

Will you please provide the Legume technology Notes /study material of Acharya NG Ranga Agricultural University ?


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