Food Chemistry and Microbiology

  1. Lipids in Foods
    1. Classification and Structure
      1. Fatty Acids
        1. Saturated Fatty Acids
          1. Monounsaturated Fatty Acids
            1. Polyunsaturated Fatty Acids
              1. Trans Fatty Acids
                1. Essential Fatty Acids
                2. Simple Lipids
                  1. Triglycerides
                    1. Waxes
                    2. Complex Lipids
                      1. Phospholipids
                        1. Glycolipids
                        2. Derived Lipids
                          1. Cholesterol
                            1. Plant Sterols
                              1. Fat-Soluble Vitamins
                            2. Physical Properties
                              1. Crystallization and Polymorphism
                                1. Crystal Forms
                                  1. Tempering Process
                                    1. Texture Implications
                                    2. Melting Characteristics
                                      1. Melting Point Determination
                                        1. Slip Melting Point
                                          1. Factors Affecting Melting
                                          2. Thermal Properties
                                            1. Smoke Point
                                              1. Flash Point
                                                1. Fire Point
                                              2. Chemical Reactions of Lipids
                                                1. Hydrolysis and Lipolysis
                                                  1. Enzymatic Hydrolysis
                                                    1. Chemical Hydrolysis
                                                      1. Flavor Development
                                                      2. Lipid Oxidation
                                                        1. Autooxidation Mechanisms
                                                          1. Photooxidation
                                                            1. Enzymatic Oxidation
                                                              1. Factors Affecting Oxidation
                                                                1. Antioxidant Systems
                                                                2. Hydrogenation
                                                                  1. Catalytic Hydrogenation
                                                                    1. Selectivity Issues
                                                                      1. Trans Fat Formation
                                                                      2. Interesterification
                                                                        1. Chemical Interesterification
                                                                          1. Enzymatic Interesterification

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                                                                      4. Carbohydrates in Foods

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                                                                      6. Proteins in Foods