Food Chemistry and Microbiology

  1. Proteins in Foods
    1. Amino Acids and Protein Structure
      1. Amino Acid Classification
        1. Essential Amino Acids
          1. Non-Essential Amino Acids
            1. Conditionally Essential Amino Acids
            2. Peptide Bond Formation
              1. Protein Structure Levels
                1. Primary Structure
                  1. Secondary Structure
                    1. Tertiary Structure
                      1. Quaternary Structure
                    2. Protein Denaturation
                      1. Denaturation Mechanisms
                        1. Heat Denaturation
                          1. pH-Induced Denaturation
                            1. Chemical Denaturation
                              1. Mechanical Denaturation
                              2. Functional Consequences
                                1. Solubility Changes
                                  1. Texture Modifications
                                    1. Biological Activity Loss
                                      1. Digestibility Effects
                                    2. Functional Properties
                                      1. Solubility
                                        1. Factors Affecting Solubility
                                          1. Protein Solubility Profiles
                                          2. Water-Holding Capacity
                                            1. Mechanisms
                                              1. Measurement Methods
                                              2. Gelation
                                                1. Gel Formation Mechanisms
                                                  1. Gel Strength Factors
                                                  2. Emulsification
                                                    1. Emulsion Formation
                                                      1. Emulsion Stability
                                                      2. Foaming Properties
                                                        1. Foam Formation
                                                          1. Foam Stability
                                                          2. Viscosity and Thickening
                                                          3. Food Enzymes
                                                            1. Enzyme Classification
                                                              1. Oxidoreductases
                                                                1. Transferases
                                                                  1. Hydrolases
                                                                    1. Lyases
                                                                      1. Isomerases
                                                                        1. Ligases
                                                                        2. Enzyme Kinetics
                                                                          1. Michaelis-Menten Model
                                                                            1. Enzyme Inhibition Types
                                                                              1. Allosteric Effects
                                                                              2. Factors Affecting Enzyme Activity
                                                                                1. Temperature Effects
                                                                                  1. pH Effects
                                                                                    1. Substrate Concentration
                                                                                      1. Inhibitors and Activators
                                                                                      2. Endogenous Food Enzymes
                                                                                        1. Polyphenol Oxidase
                                                                                          1. Lipoxygenase
                                                                                            1. Proteases
                                                                                              1. Amylases
                                                                                                1. Pectinases

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                                                                                            5. Lipids in Foods

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                                                                                            7. Minor Food Components