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Food chemistry fundamentals

This class was created by Brainscape user VAMSI KRISHNA AYYALA. Visit their profile to learn more about the creator.

By: VAMSI KRISHNA AYYALA
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Decks in this class (17)

Protein chemistry
Functions of proteins,
Acid base proteins,
Hydrocarbons
7  cards
Protein chemistry lecture 2
Peptide bond,
Hydrolysis of peptide bonds,
Isopeptide bond formation
10  cards
Protein chemistry lecture 3
Overall shape,
Structure is maintained throughou...,
Partially folded conformations in...
8  cards
Protein lecture 4
Salt and its effect on protein st...,
Effect of protein on viscosity,
Effect of volume when it is disso...
8  cards
Protein lecture 2
Dihedral angles,
Ramachandran plot,
Regular geometry of secondary str...
4  cards
Protein lecture 5
Emulsification,
Creaming sedimentationfloculation...,
Foaming
8  cards
Protien lecture 6
How proteins denature,
Soybean anatomy olesin oil bodies...,
Sedimentation classification
6  cards
lipids structure and function
Characteristics,
Mistake commonly made about lipids,
Functions
12  cards
Lipid organization in foods
Adipose tissue,
Marbleing fat,
Pig diet and grading for color
10  cards
Molecular properties and structure of lipids
Viscosity and consistency,
Phospholipids,
Double bonds and single bonds
9  cards
Imp. reactions in foods
Hydrogenation,
Interesterfication,
Intraesterfication
6  cards
Emulsions
How tiny are emulsions
1  cards
Carbohydrates lecture 2
Ring formation,
Number of possible dissacharides,
Heterogenous dissaccharides
20  cards
carbohydrates lecture 4
Three different types of corn,
Gelatinization of regular corn vs...,
Enzyme modification by alpha amylase
6  cards
Carbohydrates lecture 3
Bulking,
Crystalline vs noncrystalline,
Dispersion and hydration
6  cards
carbohydrates lecture 5
How to distinguish between glucos...,
Galactomannos structure,
Characteristics of locus bean gum
6  cards
Food chem lecture 5 recall part 2
Hydrocolloids,
Xanthan gum,
Gum acacia
10  cards

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Food chemistry fundamentals

  • Class purpose General learning

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