Food Chemistry and Microbiology

  1. Minor Food Components
    1. Natural Pigments and Colorants
      1. Chlorophylls
        1. Structure and Properties
          1. Color Stability
            1. Processing Effects
            2. Carotenoids
              1. Alpha-Carotene
                1. Beta-Carotene
                  1. Lycopene
                    1. Xanthophylls
                    2. Anthocyanins
                      1. Structure and Color
                        1. pH Sensitivity
                          1. Stability Factors
                          2. Betalains
                            1. Betacyanins
                              1. Betaxanthins
                              2. Heme Pigments
                                1. Myoglobin
                                  1. Hemoglobin
                                    1. Color Chemistry
                                  2. Flavor Compounds
                                    1. Taste Components
                                      1. Sweet Compounds
                                        1. Sour Compounds
                                          1. Salty Compounds
                                            1. Bitter Compounds
                                              1. Umami Compounds
                                              2. Aroma Compounds
                                                1. Aldehydes and Ketones
                                                  1. Esters
                                                    1. Terpenes
                                                      1. Sulfur Compounds
                                                        1. Pyrazines
                                                      2. Vitamins
                                                        1. Water-Soluble Vitamins
                                                          1. Vitamin C
                                                            1. Thiamine
                                                              1. Riboflavin
                                                                1. Niacin
                                                                  1. Folate
                                                                    1. Vitamin B12
                                                                    2. Fat-Soluble Vitamins
                                                                      1. Vitamin A
                                                                        1. Vitamin D
                                                                          1. Vitamin E
                                                                            1. Vitamin K
                                                                            2. Vitamin Stability
                                                                              1. Processing Effects
                                                                                1. Storage Conditions
                                                                                  1. Bioavailability
                                                                                2. Minerals
                                                                                  1. Macrominerals
                                                                                    1. Calcium
                                                                                      1. Phosphorus
                                                                                        1. Magnesium
                                                                                          1. Sodium
                                                                                            1. Potassium
                                                                                            2. Trace Elements
                                                                                              1. Iron
                                                                                                1. Zinc
                                                                                                  1. Copper
                                                                                                    1. Selenium
                                                                                                      1. Iodine
                                                                                                    2. Food Additives
                                                                                                      1. Preservatives
                                                                                                        1. Antimicrobial Preservatives
                                                                                                          1. Antioxidant Preservatives
                                                                                                            1. Natural Preservatives
                                                                                                            2. Emulsifiers and Stabilizers
                                                                                                              1. Lecithin
                                                                                                                1. Mono- and Diglycerides
                                                                                                                  1. Hydrocolloids
                                                                                                                  2. Sweeteners
                                                                                                                    1. Nutritive Sweeteners
                                                                                                                      1. Non-Nutritive Sweeteners
                                                                                                                        1. Sugar Alcohols
                                                                                                                        2. Flavor Enhancers
                                                                                                                          1. Monosodium Glutamate
                                                                                                                            1. Nucleotides
                                                                                                                              1. Organic Acids

                                                                                                                          Previous

                                                                                                                          6. Proteins in Foods

                                                                                                                          Go to top

                                                                                                                          Next

                                                                                                                          8. Fundamentals of Food Microbiology