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Food Chemistry ICAR e course PDF Book Download E Krishi Shiksha

Food Chemistry ICAR e course PDF Book Download E Krishi Shiksha
Food Chemistry ICAR e course PDF Book Download E Krishi Shiksha
Food Chemistry ICAR E course PDF Book was developed by ICAR e Krishi Shiksha and TNAU. You Can easily  Download it from our website IARI Toppers by clicking on the below given link.We have provided the latest version of Food Chemistry ICAR Ecourse PDF Book but some mistakes can be found. If you found  any mistake,  error in this PDF book than feel free to comment below.

Course Content of Food Chemistry ICAR E course Free PDF Book Download e krishi shiksha:

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

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