Weeks | Topics |
1 |
Introduction and overwiev
|
2 |
Chemistry of reactive oxygen species
|
3 |
mechanism of fatty acid autoxidation
|
4 |
thermal decomposition of lipids
|
5 |
antioxidants
|
6 |
mechanism of oxidoreductases in foods
|
7 |
chemical reactions of protein
|
8 |
Maillard reactions
|
9 |
midterm exam
|
10 |
chemical reactions of carbohydrates
|
11 |
chemical changes in vitamins
|
12 |
chemical changes in natural food pigments.
|
13 |
reactions of enzymes
|
14 |
summarry of lecture
|