EXERCISES IN ELEMENTARY QUANTITATIVE CHEMICAL ANALYSIS
CHAPTER FUNDAMENTALS OF FOOD CHEMISTRY 1 1 INTRODUCTION 1 2 HISTORICAL ASPECTS 1 3 GROSS CHEMICAL COMPOSITION OF THE FOODS 1 4 PRE-EMINENT CONSTITUENTS OF FOOD CHEMISTRY 1 5 PRE-EMINENT TERMS IN FOOD CHEMISTRY 1 6 TACTIC TO STUDY OF THE FOOD CHEMISTRY 1 7 SOCIETAL ROLE OF THE FOOD CHEMISTS REFERENCES CHARACTERISTICS OF MAJOR FOOD CONSTITUENTS 2 1 INTRODUCTION 2 2 WATER 2 3 LIPIDS 2 4 PROTEINS 2 5 CARBOHYDRATES 2 6 ENZYMES SAMPLING AND SAMPLE PREPARATION FOR FOOD ANALYSIS 3 1 INTRODUCTION 3 2 TYPES OF SAMPLES AND THE ANALYTICAL PROCEDURE 3 3 THE TENDENCY IN SAMPLE PREPARATION WATER CHARACTERISTICS IN FOOD TECHNOLOGIES 4 1 INTRODUCTION 4 2 VISCOSITY 4 3 SURFACE TENSION 4 4 THE SOLUBILITY OF MATERIALS IN WATER 4 5 WATER ACTIVITY AND WATER CONTENT 4 6 THE REACTION OF WATER WITH OTHER COMPONENTS OF FOOD CHARACTERIZATION OF PROTEINS 5 1 INTRODUCTION 5 2 PROTEIN CHARACTERIZATION METHODS 5 3 PROTEIN CHARACTERIZATION APPROACHES 5 4 PROTEIN QUANTIFICATION 5 5 PROTEIN MODIFICATION 5 6 GLYCOSYLATION 5 7 PROTEIN PRIMARY STRUCTURE 5 8 IMPURITY CHARACTERIZATION 5 9 HIGHER-ORDER STRUCTURE 5 10 FLUORESCENCE ADVANCED ANALYSIS OF CARBOHYDRATES IN FOODS 6 1 INTRODUCTION 6 2 FOOD CARBOHYDRATES 6 3 SAMPLE PREPARATION FOR CARBOHYDRATES ANALYSIS 6 4 ADVANCED ANALYSIS OF FOOD CARBOHYDRATES CHEMICAL ANALYSIS OF LIPIDS 7 1 INTRODUCTION 7 2 PROPERTIES OF LIPIDS IN FOODS 7 3 SAMPLE SELECTION AND PRESERVATION 7 4 DETERMINATION OF TOTAL LIPID CONCENTRATION 7 5 DETERMINATION OF LIPID COMPOSITION 7 6 METHODS USED FOR ANALYZING LIPID OXIDATION IN FOODS 7 7 CHARACTERIZATION OF PHYSICOCHEMICAL PROPERTIES REFERENCE ENZYMES IN FOOD ANALYSIS 8 1 INTRODUCTION 8 2 PROTEINS AND AMINO ACIDS 8 3 SUGARS 8 4 ALCOHOL 8 5 CHOLESTEROL 8 6 ANTIOXIDANTS