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| Food Chemistry ICAR e course PDF Book Download E Krishi Shiksha |
Course Content of Food Chemistry ICAR E course Free PDF Book Download e krishi shiksha:
- Module 1. Water
- Lesson 1. Structure of Water
- Lesson 2. Water binding and chemical reactions mediated by water
- Lesson 3. Determination of moisture in food
- Module 2 Food Proteins
- Lesson 4. Classification and physicochemical properties
- Lesson 5. Reaction involved in processing and reactions with alkali
- Lesson 6. Enzyme catalyzed reaction involving hydrolysis adn proteolysis
- Lesson 7. Theories of formation of texturized proteins
- Lesson 8. Edible fats and oils- Classification and chemical composition
- Lesson 9. Reactions involved during deep frying of food
- Lesson 10. Lipoprotein – definition, classification and involvement in the formation of biological membranes.
- Module 4. Food carbohydrates
- Lesson 11. Polysaccharide – linear, branched and modified
- Lesson 12. Properties and utilization of common polysaccharides – cellulose, glycogen, hemicelluolose, pectin, agar, alginate, carrageenan, gums and starch
- Lesson 13. Enzymatic degradation of polysaccharides – starch Production of dextrins and maltodextrins
- Module 5. Minerals in food
- Lesson 14. Main elements and trace elements in eggs, cereals & cereal products, vegetables and fruits.
- Lesson 15. Hydrolases, lipases and other important enzymes in food
- Lesson 16. Utilization in food industry and effect of inhibitors, pH and temperature
- Module 7. Food Additives
- Lesson 17. Vitamins, amino acids , minerals
- Lesson 18. Aroma Compounds in food and flavor enhancers – monosodium glutamate, nucleotides
- Lesson 19. Sugar substitutes – sorbitol, saccharin, cyclamate
- Lesson 20. Food Colours
- Module 8. Antinutritional factors and food contaminant
- Module 8. Antinutritional factors and food contaminant
- Module 8. Antinutritional factors and food contaminant
- Lesson 21. Toxic trace elements, radionuclides
- Lesson 22. Individual constituents – proteins, lipids, carbohydrates and vitamins in cereals flour and their relationship in dough making
- Lesson 23. Type of flours for bread making and confectionaries and influence of additives
- Lesson 24. Physical, chemical changes during baking and determination of gluten and starch content in flour
- Module 10. Legumes
- Lesson 25. Classification, composition and physicochemical properties
- Lesson 26. Classification, general composition, chemical changes during ripening and storage
- Module 12. Jams, Jellies and Pickles
- Lesson 27. Classification, composition and preservation
- Module 13. Beverages
- Lesson 29A. Chemical changes during processing – Tea
- Lesson 29B. Chemical changes during processing – coffee
- Lesson 29C. Chemical changes during processing – Cocoa
- Lesson 30. Determination of total ash, alkalinity of water soluble ash and water extractives in tea and detection of chicory in coffee powder.
- Lesson 32. Chemical preservation of food
- Lesson 28. Classification, composition and gradation
- Module 14. Preservation of foods
- Lesson 31. General principles of food preservation-Physical methods
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