#1
5th July 2015, 09:18 AM
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Acharya NG Ranga Agricultural University Notes
Will you please provide the Food Chemistry of Macro-Nutrients Notes /study material of Acharya NG Ranga Agricultural University ?
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#2
5th July 2015, 11:17 AM
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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 For detailed information , here is the attachment |
#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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