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Food Chemistry

  •  Lessons 13
  •  No. of Downloads 1010
  •  Course Type Post Graduate
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1. Water: Water binding and chemical reaction mediated by water.

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2. Food proteins

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3. Food Lipids

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4. Carbohydrates

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5. Food Enzymes

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6. Minerals in foods

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7. Food Additives

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8. Antinutritional factors and Food Contaminant: Toxic trace elements, radionuclides

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9. Cereals and Cereal Products

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10. Legumes

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11. Vegetables and Fruits

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12. Jams, Jellies and Pickles

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13. Preservation of food

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