Food Biochemistry program
Water and Its Relation to Food
Carbohydrates
Amino Acids, Oligopeptides, Polypeptides, and Proteins
Enzymes Applied in Food Technology
Lipids, Fats, and Oils
Biochemistry of vitamins
Biochemistry of non-nutrient and anti-nutrients
Biochemistry of inorganic nutrient
Cereals
• Cereal Grain Composition
• Amyloplasts
• The Starch Granule
• Biosynthesis of Starch
• Protein
• Lipids
• Storage of Grains
• Respiration
• Effect of Moisture Content
• Prolonged Storage of Grains and Flour
Fruits and Vegetables
• Biochemistry of Fruits
• Respiration
• Initiation of Ripening
• Biosynthesis of Ethylene
• Color Changes
• Chlorophyll Changes during Ripening
• Processing and Storage
• Carotenoids
• Anthocyanins
• Texture
• Cell Wall Constituents
• Cell Wall Degradation
• Flavor and Aroma
• Aldehydes, Alcohols, and Esters
• Starch-Sugar Conversion
• Organic Acids
• Cold Storage
• Controlled Atmosphere Storage
• New Developments in Postharvest Storage
Meat
• The Nature of Muscle
• Meat Pigments
• Storage
Milk
• Composition of Milk
• Lipids
• Milk Proteins
• Casein Micelle
• Lactose
Dairy Products
• Cheese and Yogurt
• Chemistry of Milk Coagulation
• Biochemistry of Cheese Ripening
• Fermented Dairy Foods
Browning Reactions in Foods
Non-enzymatic Browning
• Maillard Reaction
• ReactioneLipid Interactions
• Effect of Polyphenols on the Maillard Polymers
• Caramelization
• Ascorbic Acid Oxidation
• Antioxidant Activity of Non-enzymatic Browning Products
• Inhibition of Non-enzymatic Browning
Enzymatic Browning
• Polyphenol Oxidase
• Phenolic Compounds in Food
• Mechanism of Reaction
• Specificity of Polyphenol Oxidase
• Polyphenol Oxidase in Foods and Food Processing
• Control or Inhibition of Enzymatic Browning
Lipid Oxidation
• Where does Lipid Oxidation Occur?
• How does Lipid Oxidation Occur?
• Lipid Oxidation Mechanisms
• Which Factors Control Lipid Oxidation?
• What are the Consequences of Lipid Oxidation?
• Antioxidants: Agents that Prevent Free Radical Production
• Role of metals in lipid oxidation
Health/Functional Foods
Biochemistry and Probiotics