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Food Chemistry and Biochemistry for Food Industry Success

Dive into the essential aspects of food chemistry and biochemistry, covering topics such as water interactions, biomolecules, enzymatic reactions, energy generation, and lipid oxidation in the food industry. Learn about the thermodynamics, kinetics, and mechanisms behind food deterioration, with a focus on maintaining quality and nutritional value.

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Food Chemistry and Biochemistry for Food Industry Success

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  1. Food Chemistry and Biochenmistry of Foods Dr. F. Vahabzadeh

  2. The main objectives in food industry • Essentiality of water in life • Hydrogen bonds and other weak interactions in biomolecules molecules (biological systems)/long-range hydrophobic interactions • Biological systems perform various kinds of work • Thermodynamics and biochemists

  3. Water activity/sorption isotherms/hygroscopic and non-hygroscopic foods Langmuir theory and equation/BET equation/sorption hysteresis Carbohydrates/photosynthesis

  4. Proteins Enzymes and enzymatic reactions/(kinetics of enzyme-catalyzed reaction) The kinetics of the reactions leading to deterioration of foods/loss of food quality and nutritional value as a function of the reaction conditions changes in the foods and the external environment Enzymatic browning/non-enzymatic browning/Black tea manufacture

  5. Fermentation process/Energy generation in biological systems(bioenergetics)/Glycolysis and citric acid cycle/ Electron-transport chain/Oxidative reactions/Mechanism of ATP formation

  6. Lipids/fats and oils • Theories of triacylglycerol distribution pattern • Lipid auto-oxidation/Mechanism/Kinetics/pro-oxidant and • anti-oxidant • Lipase enzymes/Hydrolytic reactions of lipids/formation of mono-and di-acylglycerols Transesterification reaction of triacylglycerol/ biodiesle formation (enzymatic and non-enzymatic)

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