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Page Contents:
 
 

[Water Relations]
[Carbohydrates]
[Amino Acids, Proteins and Enzymes]
[Browning Reactions]
[Lipids]
[Glossary]

Water Relations 

• Principles
• Structure
• Energy and Bonding
• Activity and Reaction Rates
• Table of the Roles of Water in Food
• Exercises
• Question 1: High Pressure Effects
• Question 2: Water Influences on Biomembranes
• Question 3: Aw in Low Moisture Foods
• Question 4: Water, Drying and Storage
• Question 5: Bread Staling
• Links with other related problems in topics 2-5

Carbohydrates 

• Principles
• Sugar Structure
• Sugar Reactivity
• Starch Structure and Gelatinization
• Exercises
• Question 1: Glass Transition Temperature
• Question 2: Starch Based fat Substitutes
• Question 3: Starch Granules
• Question 4: Sweetness Chemistry
• Question 5: Water and Starch
• Links with other related problems

Amino Acids, Proteins and Enzymes 

• Principles
• Amino Acids and Primay Structure
• Peptides and the Secondary Structure
• Proteins and the Tertiary and Quantenary Structure
• Protein Functionality and Enzymes
• Exercises
• Question 1: Egg Protein
• Question 2: Cysteine in Extrusion Chemistry
• Question 3: Milk Protein
• Question 4: Wheat Protein
• Links with other related problems

Browning Reactions 

• Principles
• Maillard Reaction
• Enzymatic Browning
• Exercises
• Question 1: Maillard Reaction and Nutritional Effect
• Question 2: Maillard Reaction Products and Antioxidant Effect
• Question 3: Maillard Reaction in Microwave Heating
• Question 4: Maillard Reaction in Medicine
• Links with other related problems

Lipids 

• Principles
• Introduction
• Physical Properties
• Triacylglyceride
• Essential Fatty Acids
• Selected Topics
• Topic 1:  Fat and Oil Processing
• Topic 2:  Trans Fatty Acids and Health
• Topic 3:  Lipid Oxidation in Irradiated Food
• Topic 4:  Fat Substitutes
• Links with other related problems

Glossary 

• A, B, C, E, F, G, H, I, J, K, L, M, N
• O, P, Q, R, S, T, U, V, W, X, Y, Z

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