Food Chemistry and Microbiology

  1. Carbohydrates in Foods
    1. Classification and Structure
      1. Monosaccharides
        1. Glucose
          1. Fructose
            1. Galactose
              1. Other Important Monosaccharides
              2. Disaccharides
                1. Sucrose
                  1. Lactose
                    1. Maltose
                      1. Trehalose
                      2. Oligosaccharides
                        1. Raffinose Family
                          1. Fructooligosaccharides
                            1. Galactooligosaccharides
                            2. Polysaccharides
                              1. Starch
                                1. Cellulose
                                  1. Glycogen
                                    1. Pectins
                                      1. Gums and Mucilages
                                    2. Major Food Carbohydrates
                                      1. Starch
                                        1. Amylose Structure and Properties
                                          1. Amylopectin Structure and Properties
                                            1. Gelatinization Process
                                              1. Retrogradation Mechanisms
                                                1. Modified Starches
                                                2. Cellulose and Hemicellulose
                                                  1. Structural Organization
                                                    1. Dietary Fiber Functions
                                                      1. Processing Effects
                                                      2. Pectins
                                                        1. High-Methoxyl Pectins
                                                          1. Low-Methoxyl Pectins
                                                            1. Gelling Mechanisms
                                                              1. Food Applications
                                                              2. Hydrocolloids and Gums
                                                                1. Xanthan Gum
                                                                  1. Guar Gum
                                                                    1. Carrageenan
                                                                      1. Agar
                                                                    2. Carbohydrate Reactions
                                                                      1. Hydrolysis Reactions
                                                                        1. Enzymatic Hydrolysis
                                                                          1. Acid Hydrolysis
                                                                            1. Applications in Food Processing
                                                                            2. Caramelization
                                                                              1. Reaction Mechanisms
                                                                                1. Temperature Effects
                                                                                  1. Flavor and Color Development
                                                                                    1. Control Factors
                                                                                    2. Maillard Reaction
                                                                                      1. Reaction Pathways
                                                                                        1. Factors Affecting Rate
                                                                                          1. Flavor Compound Formation
                                                                                            1. Color Development
                                                                                              1. Nutritional Implications

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                                                                                          3. Water in Food Systems

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                                                                                          5. Lipids in Foods