Food Chemistry and Microbiology
Molecular Structure
Physical Properties
Polarity and Hydrogen Bonding
Unique Properties of Water
Hydration of Food Components
Solubility Relationships
Water-Protein Interactions
Water-Carbohydrate Interactions
Free Water
Bound Water
Measurement Methods
Functional Differences
Microbial Growth Relationships
Chemical Reaction Rates
Physical Property Changes
Shelf Life Implications
Types of Isotherms
Interpretation and Applications
Hysteresis Effects
Practical Applications
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2. Fundamental Chemical Concepts
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4. Carbohydrates in Foods