Food chemistry of macronutrients anguru notes pdf download

 Food chemistry of macronutrients ANGRAU Notes pdf download 

       Food chemistry of macronutrients

CONTENTS 

1. Food chemistry : defenition , importance & history of chemistry 

2. Moisture in foods 

3. Water activity & sorption Isotherms 

4. Dispersed system of foods 

5. Sols 

6. Gels 

7. Emulsion 

8. Foam 

9. Change of carbohydrates on cooking 

10. Reaction involved in food processing 

11. Starch 

12. Browning reaction 

13. Functional properties of sugars 

14. Pure proteins of plant and animal origin with their functional characteristics.

15. Plant proteins 

16. Egg proteins

17. Lipids 

18.  Physical aspects of lipids 

19. Chemical aspects of lipids

20. Classification of edible fats 

21. Technology of edible fats and oils

22.  Chemistry of fat and oil processing

23. Frying technology of edible fats and oils - Chemistry of frying, Behaviour of frying oil.

24. Behaviour of food during frying, chemical and physical changes, Tests for assessing the quality of frying oils.

25. . Anti-oxidants-Natural and synthetic anti oxidants, Mechanism of action, examples and mode of application

26. Rancidity and its types, detection techniques

27. Enzymes in food industry - Carbohydrases- Amylases, pectin lytic enzymes, cellulases and hemi cellulases

28. Proteases – Endo peptidases, Metalo peptidases 

29. Lipid hydrolyzing enzymes - Lipases, Phospho lipases 

30. Chemical reactions of interest to food processing

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