CML692
| CML692 | |
|---|---|
| Food Chemistry and Biochemistry | |
| Credits | 3 |
| Structure | 3-0-0 |
| Pre-requisites | |
| Overlaps | |
CML692 : Food Chemistry and Biochemistry
[edit]Carbohydrates: structure and functional properties of mono-oligo-polysaccharides including starch, cellulose, pectic substances, and dietary fibers, Essential amino acids, proteins, and lipids in food and their impact on functional properties, vitamins and minerals, Food flavours: terpenes, esters, ketones, and quinines; Food additives, Bioactive constituents in food: isoflavones, phenol, and glycosides; Enzymes: enzymatic and non-enzymatic browning, enzymes in food processing, oxidative enzymes, Food biochemistry: balanced diet, PER, anti-nutrients and toxins, nutrition deficiency diseases. CML693/